I went a little nuts in the kitchen. Actually, completely and totally nuts…with nuts, almonds to be specific. I made four recipes in just a little over an hour. As usual, when I go a little crazy you end up with some delicious healthy recipes!
So how did I make four recipes in just over an hour? Here’s how: I popped a potato in the oven and while it baked I whipped up two batches of my almond milk, one plain one vanilla…
Then I used the vanilla almond milk to make this incredible breakfast smoothie called “The Morning Star”.
It’s made with carrots, spinach, oranges, banana and pumpkin seeds. I had to get pumpkin in there, it is October after all. This smoothie literally took 30 seconds to blend and was delicious. (complete recipes below)
Then I spent five minutes making this rich chocolate almond butter!
Later in the day I spread it on some apples for a healthy late afternoon snack.
Three recipes down and my potato still had 45 minutes to bake, so I prepped the ingredients for my lunch. I steamed broccoli and onion and when the potato was done I blended it all up to make the creamiest dairy free ‘Cream’ of Broccoli Soup ever! This recipe is going to make my dairy free friends very happy.
What caused this sudden burst of inspiration? Well, I finally got a NutriBullet RX and the recipe book that comes with it! It is packed with nourishing smoothie, soup and hot drink recipes. I chose to make these three recipes from the cookbook. All were super easy and all contained healthy ingredients, I hardly improvised at all…which if you know me, is a rarity.
The Recipe: The Morning Star Smoothie
You will need almond milk (<---my recipe>---my>
The Recipe: Chocolate Almond Butter
You will need: Sea salt (raw cacao powder (pronounced ka-kow). Raw cacao powder contains a naturally rich supply of antioxidants and is a good source of dietary fiber! The NutritBullet RX cookbook comes with 10 recipes for all kinds of nut butters made from scratch. But you can also experiment and come up with your own version. I actually cheated by using almond butter I already had in the pantry and simply added raw honey and raw cacao powder, then I just blended it up! In this case, cheaters do prosper.
The Recipe: Cream of Broccoli Soup (dairy free)
I followed this recipe from the NutriBullet RX cookbook to a T… almost. When I make a pureed soup I like to reserve some of the vegetables and give them a rough chop so there are recognizable chunks of vegetable in the soup. I did that here. Again you will need almond milk (<---my recipe>---my>
- 1/3 Cup sweet onion chopped
- 1 small russet potato baked and allowed to cool for 30 minutes
- 2 bunches broccoli florets about 6 cups steamed
- 2 cups plain almond milk my recipe linked above
- sea salt and freshly ground pepper to taste
Bake potato till fork goes in easily. Remove from oven and allow to cool for 30 minutes.
While potato cools, steam broccoli and onions for 5 minutes.
Remove skin from potato and place in blender.
Add about four cups of broccoli to blender and reserve two cups for later.
Add almond milk and seasonings to blender. Use the soup feature and blend for 7 minutes.
While soup blends roughly chop the broccoli you set aside.
When soup is done, pour into bowls and top with chopped steamed broccoli.
So much food…so little time. If you enjoyed these free recipes please sign up for my newsletter!~ Linda Spiker
Disclosure: The information contained in this post is not intended nor implied to be a substitute for professional medical advice, it is provided for educational purposes only. You assume full responsibility for how you choose to use this information.Linda Spiker
post tags: vegan, dairy free, grain free, gluten free