I enjoy many, many things throughout each day, mostly small things that create great joy. I’m not always sure what will spark a rush of happiness, quite often these joys change from day to day, from moment to moment even. That is... except for one. One of my very first thoughts each morning, almost immediately upon awakening is… what will I make for lunch today? Major jolt of joy. Seriously, the sun isn’t up yet, I’m not dressed or really even functioning, and I’m already planning our lunch. With great anticipation. Happy sigh… I’m giddy just thinking about what’s on tap for tomorrow (‘pizza’ topped with kale and leeks in case you were wondering. ;) I love, love, love to eat. Except for my mother, I have yet to meet another person who enjoys eating quite as much as my family does. Truly, it is embarassing the sighs and moans that emanate from our dining room each and every day. ;)
|Here's lunch for tomorrow...|
|Super yummy Sunburgers|
3 ripe organic avocadoes
2 bags frozen organic strawberries (thawed)
1 bag frozen organic blueberries (thawed)
1 tsp stevia
¾ cup almond milk (see recipe below)
Of course you can use fresh fruit, but it isn't always easy to find organic berries around here unless they're in season. Frozen will do just fine. I did put aside a handful or two of the berries to throw in whole or sliced after the mixing. Add all the ingredients to the blender and puree. I had to stop once or twice to stir it all up because my berries weren’t totally thawed and it was slowing down the process, but after a minute or two I ended up with a super creamy, sweet, healthy and delicious snack. We all loved it so much that I made two batches in 2 days, and I have another three ripe avocadoes in the fridge just waiting for me…
I’m also going to pass along the almond milk recipe for anyone who’s interested.
did a post on it awhile back which you can find on her blog, Rainbow Veins. She did a complete tutorial with photos, mine isn't quite as nice, or as thorough. ;) Jordan
½ cup raw organic almonds
4 cups water
1 tsp organic vanilla extract
Soak ½ cup almonds in water for at least 4 hours. Drain, rinse, peel and rinse again. Add water, almonds and vanilla to the blender and puree for 2 minutes. If you’d prefer not to have tiny almond pieces in your milk, pour the milk through a piece of cheesecloth to remove.
loves the pieces, I do not. J Store in glass containers in the fridge, and this milk will keep for several days. We use almond milk in our granola, in baking or the delicious Vegan Yogurt recipe that I shared above. Jordan