Peach Raspberry Smoothie
Yield: 2 Servings
Perfect for the kids or the kid in you! Your mouth will water as you watch the delicious flavours swirl together.
Ingredients
1 cup (250 mL) Almond Breeze®Unsweetened Original
1 cup (250 g) frozen, unsweetened peaches, partially thawed
1 packet no-calorie sweetener (such as stevia), optional
1 cup (250 g) frozen, unsweetened raspberries, partially thawed
Directions
Blend almond beverage, peaches and sweetener in a blender until smooth. Pour a little more than half (about 1-1/4 cups) of the peach mixture into a measuring cup or similar container and reserve. Blend raspberries with peach smoothie remaining in blender until smooth. If necessary, pulse blender and add 2 to 3 tablespoons of water to help blend. Pour both flavours into glass at the same time; swirl with a straw. Serve immediately.
Nutritional Analysis
PER SERVING: 84 cal, 10 g sugar, 2 g fat, 6 g fibre.
Cream of Carrot Soup with Almond Croutons
Yield: 4 Servings
Simple, warming and delicious. The perfect creamy soup made even better with crunchy almond croutons!
Ingredients
2 1/2 lbs (1.125 kg) carrots, peeled and chopped
2 slices whole grain bread*
1 tbsp (15 mL) extra-virgin olive oil
2 tbsp (30 mL) sliced almonds
1/2 cup (125 mL) Almond Breeze® Unsweetened Original
1/2 tsp (2 mL) fresh tarragon, finely chopped
1/2 tsp (2 mL) fresh sage, finely chopped
1/2 tsp (2 mL) sea salt, separated
1/2 tsp (2 mL) freshly ground black pepper, separated
Directions
Preheat oven to 350˚ F (180˚C).
In a large pot, cover carrots with cold water and season with sea salt and pepper. Cover and bring to a boil, then reduce to low-heat and simmer for 25 minutes or until the carrots are tender. Remove from heat and allow to cool. Reserve 1 cup (250 mL) of the cooking water.
Meanwhile, slice bread into 1/4 inch (5 mm) cubes to make croutons. Add cubed bread to a large mixing bowl with olive oil and sliced almonds. Gently toss to combine. Place croutons onto a baking sheet and bake in the oven for 15-20 minutes or until golden brown and crunchy.
Transfer the carrots and 1 cup of cooking water to a blender; pulse until smooth. Add almond beverage, tarragon, sage and remaining sea salt and pepper; puree soup until well combined. Transfer soup to four serving bowls. Serve warm topped with almond croutons.
*Recipe can be made gluten-free by using gluten-free bread.
Nutritional Analysis
PER SERVING: 186.2 cal, 6.145 g fat (0.766 g sat. fat), 30.1 g carb, 4.215g pro, 0 mg chol, 589.1 mg sodium. % RDI: 170.6 mg calcium, 49.3 mg potassium, 1.915 mg vit E.
Almond Berry Bars
Yield: 32 Servings
Get the kids to help you make these delicious almond berry bars on a Sunday afternoon and enjoy all week! Perfect for picnics, play dates, backyard BBQ’s and anytime you need to pack a healthy snack.
Ingredients
3 cups (750 mL) of old-fashioned rolled oats
1/2 cup ( 125 mL) almond flour
1/4 cup (50 mL) sorghum flour or whole wheat flour
1/2 cup (125 mL) oat bran
1/2 cup (125 mL) ground flaxseed
1/2 cup (125 mL) roasted, chopped almonds
1/2 cup (125 mL) dried blueberries
1/2 cup (125 mL) chopped, dried cranberries
1/2 tsp (2 mL) salt
1 cup (250 mL) agave nectar
1/3 cup (75 mL) natural almond butter, stirred well before measuring
1/4 cup (50 mL) Almond Breeze®Original
2 tsp (10 mL) pure vanilla extract
Directions
Preheat the oven to 325°F (160°C). Lightly coat a 13” x 9” (3L) baking pan with olive oil cooking spray. Set aside.
In a large mixing bowl, combine oats, flours, bran, flaxseed, almonds, blueberries, cranberries, and salt. Stir to combine well. Set aside.
In a small saucepan, warm the agave nectar, almond butter, and almond beverage over low heat until well blended. Do not boil. Remove from the heat and stir in the vanilla extract. Add the warm butter mixture to the dry ingredients and quickly stir the mixture until it is well combined. Pat into the prepared pan. Press firmly with your hands to remove any air pockets.
Bake for 30 minutes, or until light golden brown. Cool for 10 minutes, and then cut into 32 bars. When just cool enough to handle, remove bars from the pan to a cooling rack. Store in airtight container in the refrigerator for optimal freshness.
Nutritional Analysis
PER SERVING: 125 cal, 5 g fat (0.5 sat. fat), 17 g carb, 5 g pro, 3 g fibre, 0 mg chol, 40 mg sodium. % RDI: 31 mg calcium, 142 mg potassium, 53 mg magnesium, 3.4 mg vit E, 6% iron.
