Breakfast, Brunch, Vegetarian

Pineapple-Kiwi Smoothie

We are still playing with the Ninja blender. This time we tried a green smoothie just with green and yellow fruits.

Ingredients

  • 2 medium Granny Smith apples, cored and cut in pieces
  • 1 small fresh pineapple, cut in chunks; I used the juice from the container
  • 1 large red and green mango, pilled and cut in pieces
  •  2 medium ripped bananas
  • 2 large  ripped kiwi
  • 1 cup filtered water

Blend all the ingredients together to the desired consistency and enjoy it.

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pinepple-kiwi-smoothie

 
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Breakfast, Vegetarian

Homemade Almond Milk

Since we got the new blender I was thinking of trying to make almond milk or cashew milk. I was browsing the internet and this time my inspiration was Pastryaffair.com.

I never thought this will be so simple to make. So I went got the almonds and just did it:)

Now you can also add flavor to it. There was a funny thing that happened to me.   I was so sure I got vanilla extract at home. I was just buying some extracts the day before. I just opened it and I was ready to pour it when a strong lemon ( very nice lemon ) flavor hit my nostrils . I checked my shelf. I got every flavor there but vanilla. 😦  I decided to go ahead and to add a pinch of almond flavor.

Ingredients:

  • 2 cups of almonds ( I got slivered almonds )
  • 5 cups of filtered water
  • 1 teaspoon pure organic almond extract
  • 3 table spoons of maple syrup ( I skip it this time )

 

Put the  almonds in a bowl and cover with 3 cups filtered water. Cover and soak over night or for about 8 hours. Strain and rinse with fresh water. Add the almonds to the blender and 5 cups of filtered water. Add the extract and maple syrup if using. Blend on high for about 3-4 minutes. Using a cheese cloth strain the milk to remove the pulp.

Keep it in the fridge for up to 7 days.

 

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almondmilk3

I enjoy it with my morning coffee 🙂