Since I’ve been feeling a bit on the sluggish side lately, I figured it is about time for another boost in my diet. The weather is getting better and the farmers’ markets are offering wonderful spring fare, so why not incorporate more raw and vegetarian meals?

I usually do less meats and such things when the Mr. is away because it’s much easier to experiment and not have to worry about cooking all the time. Granted, I love to cook so no worries… that’s not going out the window just yet. Yesterday I decided to make my first batch of homemade organic almond milk. It’s really the simplest thing to do and a great alternative to either organic soy or cow’s milk for anything from smoothies, a refreshing drink, or to add to muesli. I like my milks on the less sweet side, so making almond milk is a great thing.

What I did first was soak about 1 cup of organic raw almonds overnight in some filtered water. In the morning, I drained and rinsed the now softened almonds and put them in the blender with some water. I blended the heck out of them and then strained the pulp. Then I put the almond milk back in the blender and added a few dates and a tiny pinch of salt. I’m saving the pulp to use in other meals, such as some cookies that I plan to bake later on.

For my breakfast I had a wonderful smoothie incorporating some almond milk, a banana, one orange, one apple, a handful of sunflower sprouts, some ground flaxseed and a couple more dates. Again, I blended the heck out of it and then added some frozen raspberries and blended again until smooth. I always use all organic products, of course.

Anyway, I really needed this fresh and raw breakfast smoothie. I feel super rejuvenated today and I look forward to starting my first soaks of grains, quinoa, and wild rice.

This is all a matter of taste and preference, of course, but I love how all the ingredients come together so well. I’ve been doing a lot of recipe searches for things, so I’m excited to try some. Of course, I will add my own twists.

Happy healthy eating!