This spring is a new adventure for us, since we moved from our big old house on ten acres with various perennial beds, the sprawling black berry bushes and cultivated blueberries, the field of wild flowers and surrounding forest, to our new apartment. Despite the downsize our desire to garden is still a strong impulse. Although novices to potted gardens, we are pleased by the possibilities on our sunny and spacious second floor deck. Already we have planted veggies for now, and later, and flowers to attract butterflies and hummingbirds.
If you are anything like me, you are among the zillions of health seekers who are considering switching their milk intake to almond milk. When I first considered making such a switch, I sampled the myriad store varieties. Taste was my first concern, but as I found myself drinking more almond milk, I started to question all the ‘extras’ found in the list of ingredients, especially carrageenan. This troubling additive made me consider if I could make my own; and if we did, would it taste as good as our favorite brand? Well, I am here to say, our homemade almond milk tastes divine and the health benefits are worth the effort:
“Almond milk is one of the most nutritionally valuable milk substitutes available today. It is high in a number of vitamins and minerals, including vitamin E, manganese, magnesium, phosphorous, potassium, selenium, iron, fiber, zinc and calcium. Almond milk is low in calories, at only 40 calories per eight ounce serving, and low in fat. It contains only three grams of fat per eight ounce serving. Almond milk is lactose, gluten, casein and cholesterol free; it’s also free of saturated fats” (The Healthier Choice).
Follow this simple recipe and you will love getting all the benefits with none of the additive concerns.
Life in Vermont is frosty this December. With chilly temps, short days and early twilight, what better time to have a quick soup recipe composed of basic ingredients even the most bare cupboard will contain!?! From cutting board to dinner table in less than an hour this recipe is perfect for the busiest of family chefs and is scrumptious to boot.