Homemade Almond Milk

Hey there!

Hopefully you are ending your week on a great note!

Today I wanted to share a few super simple ways to make your own almond milk! Making your almond milk can help you stay in control of all the ingredients that will be entering your body. When I first wanted to make my own almond milk, I thought it was going to be a daunting task. I was pleasantly surprised when it turned out to be so incredibly simple! Below, I have two ways to make it. One is just one simple step, and two simple ingredients. The other is also two ingredients, but it is three steps. Take your pic, and see how simple it is to make your own almond milk! This recipe can be applied to other nuts and even sunflower seeds. The soaking time would simply vary based on the type of nut/seed you use.

homemade almond milk

Homemade almond milk routes:

Route One: Soak, Blend, Strain
1 cup almonds, soaked overnight
3 cups filtered water
3-5 dates, soaked, or to taste
cinnamon to taste, optional

High speed blender

Step One: Soak Almonds overnight

soaked almonds

To soak almonds, add almonds to a glass container and fill with water until the almonds are well covered. Cover, and soak overnight. The next morning (or after six or so hours) strain the almonds, and then rinse.

filtering almond milk

Next, add soaked almonds, soaked dates, and water to a blender. Blend on high speed for a few minutes, until everything is well combined. Strain out the milk through a cheesecloth/nut milk cloth, into your container. Look up recipes to add your leftover almond pulp, or add it to oatmeal, smoothies, and baked goods.


Route Two: Super Simple, Super Quick

This is the route that I learned from Katie Mae, and I was amazed at how simple it is!

1 Tbs Almond Butter
1 cup water
Extra: if you want something sweeter feel free to add either dates, honey, or maple syrup. If you are looking for something extra decadent, maybe add in a tsp. or so of cinnamon, and/or a tsp. or so of cacao powder to make your own chocolate almond milk. mmmm.

Add all ingredients to a blender, and blend well. You can filter if desired, but really no need in this route. Add to your container, or drink right away. Enjoy!

Have you made your own nut/seed milk before?


Meatless Monday

Hey there! now we get mondays off
There’s a big movement that’s been going on across the globe to promote giving up meat for at least one day a week. You may be familiar with the term Meatless Monday, but did you know it’s actually a movement?! The movement supports choosing plant-based options at the beginning of your week! By giving up meat on the first day of the week, you are starting off the week with intension, healthy choices, and by becoming something greater than yourself.

Let’s hone in for a minute on the benefits of this movement:
-Avoiding meats (even if just for one day a week) allows you more space to fill your body with vegetables
-Avoiding meat (and including lots of veggies!) also helps to lower risk of heart disease and cancer .
-Red and processed meats are also highly associated with type 2 diabetes.
-Avoiding (or limiting) meat consumption allows you to help shrink your carbon footprint, and lower fossil fuel demand.

If you’re interested in learning more about the benefits of going Meatless on Monday check out this link to the Meatless Monday Campaign. If you are interested in learning about the movement, as specifically the college campuses already involved, check it out here!
If you’re feeling this movement and want to start eating more of a plant-based diet, here are some resources that can help! Sometimes changing diets can be intimidating because you may feel lost as to what to eat or how to make recipes. Have no fear, there’s a million resources out there! Also, if you are on campus, and looking to get together with people to talk and connect with check out Campus Rec Nutrition! We have potlucks, movie nights, lunch and learns, and so much more! You can even meet with our Nutrition Educator to find out healthful tips that are specific to your own needs!

pkm_southernstylelasagna_4Here are some of my favorite veggie-friendly blogs, which are loaded with great recipes and tips on how to eat plant happy meals!


Have a wonderful (plant-filled) day and keep an eye for the meatless options at SSU!

Tomato lentil curry and Spaghetti squash

Hey hey!

Happy Monday! Hope Daylight Savings is treating you well. I’m definitely looking forward to more daylight today! Spring is so close!

Today I’ve been making quite the treat to have for quick lunch/dinner options: spaghetti squash with tomato lentils! It’s a super great option if you want a filling, delicious, warming meal. You can also just make the lentils or the spaghetti squash and eat them separately if that sounds better to you!

Tomato Lentil Curry


1 medium tomato, sliced or diced

1 cup lentils (I used red lentils)

1/2-1 tsp curry powder/ spice

2 cups water

To make tomato lentil curry:

Add lentils, tomato, water, and spice to pot (add spices to your taste, you can also play around with other spice options if you prefer). Bring contents to a boil, then cover and cook until everything is absorbed, about 20 minutes. Yep, it’s that simple! Enjoy!

Spaghetti Squash


1 medium spaghetti squash

Preheat oven to 350 degrees Fahrenheit. Cut squash in half lengthwise, scoop out seeds and gunk in the middle, set that aside or throw away. Place both squash halves on pan, no oil required. Bake for about 45 minutes to an hour, until squash is soft. Pull out of oven, allow to cool slightly (just enough so it’s still warm, but you can touch it if you need). Take a fork and scrape out insides of the squash so it looks like spaghetti. Enjoy!

I enjoyed the two of these together with a little salsa and found that to be quite delicious. If that’s not quite for you, they work great separately as well! Spaghetti squash is wonderful with any (sugar-free, or low sugar) red sauce, tomatoes, and maybe some beans and other veggies! The lentils are great alone, or with some steamed/raw greens or other veggies as well!

What are your go-to lunch/dinner recipes?

Cherry Berry Smoothie

Hey hey!

Hope you are enjoying this beautiful sunny day (if you’re in California), or just enjoying the day if you’re not! Now that Spring is less than 30 days away, I have found my fruit cravings start to increase drastically. So if you are looking for a great way to refresh and welcome spring, try this cherry berry smoothie!


IMAG0728Cherry Berry Smoothie

1/4-1/2 cup frozen cherries

1/4-1/2 cup frozen mixed berries (or more cherries)

1 frozen banana

1-2 cups greens of choice (spinach, kale, mixed greens, whatever your heart desires!)

1 cup water, coconut water, almond milk, or non-dairy milk of choice

1/2-1 tsp cinnamon (optional)

Or, if you’re looking for some chocolate you can add 1-2 Tbs raw cacao

Mix all ingredients until smooth, enjoy!

Raw cacao and Rainy Days

Happy Friday!

I hope this rainy Friday is greeting you with lots of love! Last night it was so beautiful to have the sound of rainfall guide my sleep. After this drought in California, I feel so grateful and excited to have the rain cleanse and nourish our grounds.

In honor of the weekend, I wanted to share two of my favorite sweet treats: banana soft serve and hot chocolate! Both of which incorporate probably my most favorite super food, raw cacao. I have always loved dark chocolate, but I find raw cacao to be even more amazing. This incredible super food gives food a richer and more decadent taste than any other form of chocolate, which means you can satisfy a chocolate craving in smaller portions, while giving your body a dose of magnesium and antioxidants. If you want to learn more about the benefits of raw cacao, you can check out some things David Wolfe has to say by clicking here. If you’re new to the whole raw cacao thing, I recommend buying raw cacao POWDER. I found it took me a little longer to be able to appreciate raw cacao nibs, but they are super great additions to smoothies and desserts if you’re looking for a bit of a crunch.

So, without further ado, here they are:

Raw Cacao hot chocolate (or, hot cacao?)


Serves 1

1-2 TBS Raw Cacao POWDER (start with 1 and you can move up from there)

1-2 tsp honey (or maple syrup, or raw sugar; for sugar free you can use a pinch or two of stevia)

1/2-1 tsp cinnamon (can omit if you’re not a fan. Again, start with just a shake and move up from there)

1 cup almond/coconut/non-dairy milk of choice, or water

You’re favorite feel good mug

Directions: (microwave version) I like to start by adding my almond milk, and heating that on it’s own first for 1 minute and 15 seconds. Then I add the raw cacao, honey, and cinnamon and mix. Then I heat all of it together for another 30-45 seconds. I find this makes the hot chocolate a little more creamy. You can also use water!

If you are a fan of superfoods, and looking for something with a little more boost of energy in the morning, try adding 1/2 tsp of Maca Powder


Next up:

Raw Cacao Peanut Butter Banana Soft-Serve



1-2 frozen bananas ( I prefer two, to make things more creamy)

1-2 Tbs Raw Cacao POWDER

1-2 Tbs Peanut Butter (or nut butter of choice)

1-2 Tbs almond/coconut/non-dairy milk of choice

1 tsp cinnamon (optional)

To Make: Peel and dice your bananas and place in a zip-lock bag in the freezer for a few hours, or over night. Once bananas are frozen, add banana, peanut butter, and cinnamon to your blender (should be a high powered one for best results). Blend until smooth, adding almond milk when needed to help keep things moving!


Link love that caught my interest this week:

This post from Culinary Karma about changing your language to YES rather than NO, super powerful!

This interview with Tara Stiles on The Wellness Wonderland Radio

This green smoothie from Deliciously Ella

I am also LOVING her advice on preparing healthy lunches for the week!

What’s sparking your interest lately???

Have a beautiful weekend!

Soup Roundup

In honor of the foggy, cooler weather, I thought I would share some inspiring soup recipes from around the internet.


Soup is such a wonderful comfort food. It can be incredibly nourishing, and always seems to fit the bill on a gloomy day. Another great  thing is that if you make a big batch over the weekend, you can put it in the fridge/freezer, and have something to go-to for lunch or dinner all week.


(my all-time favorite soup to date): Spiced Red Lentil, Tomato, and Kale Soup from Oh She Glows

Also great Oh She Glow’s recipe: Black Been, Sweat Potato and Red Quinoa Soup 

Cream Of Broccoli soup from Healthful Pursuit

Ginger, Carrot, and Coconut Soup from Deliciously Ella

Sprouted Red Lentil Miso Soup from Culinary Karma 

Have a beautiful weekend!