Here you'll find adventures from my tiny kitchen in Dublin and beyond. My food is healthy, plant-based (mostly), and totally gluten-free. My food philosophy is eating with the seasons and creating tasty, feel-good, soulful meals. All recipes are my own unless otherwise noted.

Sweet + creamy almond milk (plus the basic almond milk recipe)

Sweet + creamy almond milk (plus the basic almond milk recipe)

I've been a fan of almond milk for years. I still indulge in dairy, but my gut feels so much better when I stay clear. I've been weary of the "chemical claims" around almond milk for some time, but usually turn my head and declare it better than dairy milk, so I must be making the healthy choice. Through learning and reading and opening my eyes during the first few days of my nutrition course around real food, I made the mind shift that the almond milk I was drinking from the shop wasn't as good as I thought it was. So I'm making my own. This sweet +creamy version tastes like a milkshake and is a delicious treat, and the basic recipe can be used in place of diary milk. They're amazingly simple and keep for 3 days in the fridge. 


Basic milk:
1/2 cup almonds (with skin, unroasted, unsalted)
1 1/2-2 cups water (depending on how thick you want it)

For sweet + creamy milk:
1/2 cup almonds (with skin, unroasted, unsalted)
3/4 cup water
1 heaping tablespoon of maple syrup (more if you've got a real sweet tooth)

1/2 teaspoon cinnamon
pinch of salt

A really good blender and a nut milk bag


A note about blenders: If you have a super great blender (like a Vitamix or Ninja), it's okay (but not recommended) to skip the soaking. I tried this recipe with a low power smoothie blender (300W) as well, and found that I definitely needed to soak the almonds first. If you want to soak AND use a high power blender, you'll get the best results.



Option to soak almonds for at least 2 hours in warm water. Pour water and almonds into a blender. Blend on high speed until mixture turns white (see consistency in below photo).


 Pour blender contents into nut milk bag over a bowl and squeeze the milk out from the pulp (see photo below).


If you want to make sweeter, or chocolatey or whatever your heart desires, put milk back into cleaned blender and add additional ingredients. Don't toss the almond pulp! You can use it to make cookies, pie crust, or, like me tonight, you can bake it at 200° F for a few hours until it's dry and use it to crust your salmon. 




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Almond Amazeballs

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