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JOURNAL

Housemade Almond Milk

makes 4-8 servings

Ingredients:

1 cup almonds, blanched/peeled (if possible, not necessary)

4 cups filtered water, to taste

1-2 Tbsp maple syrup or 1 large soft date, to taste

1-2 tsp vanilla extract, to taste (optional)

1 dash cinnamon (optional)

Instructions:

Soak almonds in filtered water for 8 hours/overnight in the fridge, covered.

Drain, rinse, and peel if possible (if not already blanched).

Blend everything in a high speed blender until well combined.

Strain the liquid using a nut milk bag, cheesecloth or fine mesh strainer and place almond pulp aside to dry slightly before storing in airtight container - spread on toast or use in oatmeal, cookies, date balls!, etc.

Store in airtight container in fridge for up to 4 days.

Matcha Del Sol

serves 1

Ingredients:

1/2 tsp Matchaful organic matcha powder, sifted if possible

1 dash cinnamon, to taste (optional - cardamom is also a delicious addition)

1/2 tsp maple syrup or honey, to taste (optional - could also sub monk fruit or lucuma powder)

1/2 Tbsp ghee, grass fed butter or coconut oil (only use if serving warm)

1/2-1 tsp tahinicoconut butter or almond butter, to taste/to desired consistency

1/2 tsp vanilla extract, to taste (optional)

1/2 tsp cacao butter or cacao lab (optional)

1/2-3/4 cup filtered water, boiled and cooled slightly (so as not to burn the matcha)

1/4-1/2 cup house made almond milk, warmed on the stove lightly if serving warm

 

Instructions:

Place everything except almond milk in blender - liquids/warm water last.

Blend for a few seconds on high until fully combined before adding almond milk - blend again until mixed well and frothy.

Enjoy warm, or store in airtight container overnight (only store if fully cooled first, without honey or ghee/oil).