Happy New Year Everyone! I don’t know about you, but 2017 already feels like a fresh spring morning. (Disclaimer: I live in San Diego, and the weather is currently a constant 60-70 degrees!) I am so excited for all the things my team and I have planned for this year. There will be more recipes, videos, workshops, and we are going NATIONAL! That’s right! If you followed me throughout last year, you know we launched the cookbook, Sweets In The Raw: Naturally Healthy Desserts, we hosted events at True Food Kitchen and Williams-Sonoma, had over a dozen TV segments and had a nation radio interview. But I am hear to say, that was just the warm up! This year, you will be seeing Naturally Healthy Desserts in Thrive and Clean Eating Magazine, I will be on big time TV shows and we are bringing in some amazing people to bring you guys more amazing content!
Thank you all for the support through last year and let me know what you would love to see! I love what I do and want to bring it all to you! I hope you enjoy this new lavender almond milk recipe I created to help relax and unwind.
PS: I am looking for interns for social media, photography and video. If you know anyone who maybe interested, please have them send me their application.
| Servings | Prep Time |
| 4-5 cups | 10 minutes |
| Passive Time |
| 12-24 hours |
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Homemade almond milk is so yummy and much healthier than the store bought options. By making a fresh batch for yourself you can ensure there is no processed sugars, preservatives or additives. My basic almond milk recipe is AMAZING, but now we are taking it up a notch.
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- 1 cup almonds soaked overnight
- 6 medjool dates pitted
- 1/2 tsp vanilla extract
- 1 tsp vanilla bean powder
- 1/8 tsp cinnamon
- 1 1/2 tsp fresh lavender petals
- dash salt
- 5 cups water
- Soak almonds overnight. Drain and rinse almonds. Add all ingredients into blender and blend for 2 minutes. Strain through a nut milk bag.
Be sure to squeeze out all of remaining liquid from the nut bag to make the cleaning process easier.