Ingredients:
3 tablespoons chia seeds (white, black or a mix)
1 cup almond mylk (or milk of your choice) My almond mylk recipe is here
1 scoop chocolate protein powder

Additional flavours:
1 tablespoon raw cacao
½ teaspoon cinnamon
½ teaspoon vanilla extract (sugar free)
1 tablespoon maple syrup (or raw honey)
1 tablespoon nut butter

Toppings (any combination of):
Shredded coconut, mixed fresh berries, cacao nibs, flaked almonds, sunflower seeds, pumpkin seeds, hemp seeds, goji berries, banana, kiwi fruit.

Method:
Place chia seeds in glass jar.
Combine protein power and almond mylk and pour over chia seeds. (Add additional flavours at this point.)
Stir well and then give it another stir after a couple of minutes. Make sure all the seeds have come off the bottom and you don’t want them to clump together.
Place in fridge overnight or allow to sit for 20 minutes before serving.
Top with any nuts, seeds or fruit to complete.

Serves 1

Ingredients:

200ml almond mylk (the recipe can be found here)
¼ avocado
1 teaspoon vanilla extract
1 tablespoon hemp seeds
2 tablespoons raw cacao
1 date
1 scoop protein powder (optional)
Handful ice

Method:

Place all ingredients in a high speed blender and blend until desired consistency.
Transfer into a bowl and top with your choice of shredded coconut, berries, cacao nibs, buckinis and chia seeds.

Makes 1 serve

Almond myIk is a fantastic substitute for dairy and I am constantly making it at home to add to smoothies, pour over cereals and use in baking. Almonds are rich in fibre, Vitamin E, Magnesium, anti-oxidents and healthy unsaturated fatty acids. Unfortunately many of the commercially made almond mylks available at the supermarket are shredded of all their goodness and packed with preservatives, so why wouldn’t you want to make your own clean, healthy, preservative free mylk?

Ingredients:

1 cup raw organic almonds
1.25 L filtered water

Method:

Pre-soak almonds overnight (8-12hrs) in glass jar with filtered water and a pinch of salt to activate almonds.
Rinse almonds thoroughly from the soaking liquid.
Place almonds in high speed blender together with filtered water.
Blend on high speed for 90 seconds.
Strain the blended almonds through a nut bag (or fine strainer) saving the almond milk.
Pour almond milk into glass jar and keep in refrigerator for 3-4 days.

Handy Tip:

The pulp remaining from the strained almonds can be dried out in a low temperature oven for 3-4 hours and used as almond meal. Transfer the dried almond meal into a glass jar and store in the refrigerator until required.

Note - Make sure that the almond meal is completely dried out before storing because if it is left wet, it will start to smell and become toxic.