Almond joy.


This morning I had one of the creamiest, most delicious green smoothies I’ve had in a very long time.


I’m still reliving each swallow.

Here’s the ingredient list:

Almond Joy

2/3 cup creamy home-made almond milk (see recipe below)

1/2 cup water

1 knob fresh ginger

1 tsp cinnamon

1 tbsp flax seed

2 cups baby spinach

4-5 large kale leaves

1/2 cup frozen mixed berries

1 cup frozen cranberries

1 cup frozen mango chunks

Optional – natural sweetener to taste

Oooh. La. La.

There’s no doubt that this was a winning combination of vegetables and fruit. However, I think what really shaped the dreamy, creamy consistency of this smoothie was the home-made almond milk. It’s so easy to make if you have a high-powered blender (think Vitamix or Blendtec, for example).

And home-made nut or seed milk means no preservatives, especially the inflammation-promoting food additive carrageenan, which many of us who are health-conscious make every effort to avoid.

Here are the simple steps to make fresh almond milk:

  1. Soak 1 cup of non-irradiated* almonds in filtered water for about 24 hours – ensure almonds are covered by about an inch of water.  *Non-irradiated almonds can be found at some health food stores. Look online for where to find in your neighbourhood.
  2. Rinse almonds.
  3. Put almonds and 3 cups of filtered water in blender.
  4. Add sweetener or fresh vanilla, if desired. (e.g. raw honey, stevia, fresh dates)
  5. Blend until smooth and thick.
  6. Pour blender contents into nut bag or cheesecloth, and squeeze liquid into big bowl.


Now, find  a good old-fashioned glass container to hold this luscious milk.


This was the base of my smoothie this morning. It was all I could do to not swig down the almond milk before making the smoothie.

There’s nothing like a decadent-tasting, yet totally healthy smoothie.

So good.


I used my fingers to get every last drop.

I just had to.


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