Lactation Muffins \\ Sweet Laurel

As a new mom, I want to eat the best foods for lactation! Water, water, water is great I hear, but there are so many other foods! Flax, sesame, carrots, nuts and ginger are also helpful! I figured I’d make a muffin combining them. Hope you enjoy. And P.S., these are super easy to prepare, so very new mom friendly!

Lactation Muffins \\ Sweet Laurel

Lactation Muffins \\ Sweet Laurel

Lactation Muffins \\ Sweet Laurel

Lactation Muffins \\ Sweet Laurel

Lactation Muffins

Makes 12 muffins


 

Ingredients:

2 cups hazelnut or almond flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

3 tablespoons freshly ground flax + 6 tablespoons water

1/3 cup coconut oil (melted)

1/3 cup cooked sweet potato, mashed

1/2 cup shredded coconut

1 cup grated carrot

1 cup grated apple

2 teaspoons freshly ground ginger

1 tablespoon sesame seeds

Optional: 1/4 cup raisins

Optional: 1/4 walnuts


 

Directions:

Preheat oven to 350. Line a 12 cup muffin tray with cupcake liners.

In a bowl, place freshly ground flaxseeds with water. Allow to sit on counter for about 5 minutes.

In a separate bowl, mix the hazelnut or almond flour, cinnamon, Himalayan pink salt, baking soda, and shredded coconut.

Add the coconut oil, sweet potato, flax mixture, carrot, apple, ginger, and optional raisins and walnuts. Stir until combined.

Scoop batter into muffin tins. Sprinkle with sesame seeds. Place into oven and baked for about 30 minutes.

Allow to cool and enjoy!

Easter Cookies \\ Sweet Laurel x Jenni Kayne

Last Easter, I had the privilege of working with Jenni Kayne on her annual Easter party.  As always, everything about it was beautiful. Jenni is such a talented lady. I shared a super fun recipe, and I thought you all would like it as well. These are simple yet delicious Easter cookies. They are easy to whip up with kids and beautiful to look at on the table.

Easter Cookies \\ Sweet Laurel

Easter Cookies \\ Sweet Laurel

Easter Cookies \\ Sweet Laurel

Easter Cookies

Yields 2 dozen cookies


 

Ingredients:

2 1/2 cups almond flour

1/4 cup coconut oil (melted)

1/4 cup 100% maple syrup or honey

1/2 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon vanilla extract


 

Directions:

Preheat oven to 350 degrees Fahrenheit.

Either by hand or in a food processor, combine the ingredients into a dough. The dough will be slightly clumpy, so do not fret if the dough doesn’t look like traditional cookie dough. If the dough is a bit dry, add a little more melted coconut oil.

Between two pieces of parchment paper, roll out the dough. During this stage, the dough will join together and be much more uniform. Place parchment paper with rolled out dough in the refrigerator for about 30 minutes to firm up. Remove from refrigerator and cut into shapes. Carefully transfer cut outs to cookie sheet lined with parchment paper. Place cookies onto a baking sheet lined with parchment paper. Bake for 7 to 10 minutes, until barely golden brown at the edges. Cool completely, and decorate with icing.


 

Coconut Butter Icing


 

Ingredients:

1/3 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup coconut milk


 

Directions:

Mix all ingredients over very low heat. The coconut butter can easily burn, and turn a brownish color, so be careful during this step. Color with a pinch of turmeric for yellow, beet juice for pink, matcha powder for light green or other natural food colorings if you like. We sprinkled these cookies with a bit of gold dust to make them extra fancy!

Easter Cupcakes \\ Sweet Laurel

Spring has sprung! These adorable little cupcakes are perfect for any celebration. We love the mild yellow color you can achieve with our all natural, yellow food coloring, turmeric. Turmeric is also an anti – inflammatory powerhouse, so it is a win-win way to color your frosting. This is the debut of our vanilla cupcake recipe that many of you have been requesting, so enjoy!

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes

Makes 12 cupcakes


Ingredients:

2 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tablespoon vanilla extract


 

Directions:

Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.

Bake about 20 -25 minutes. Allow to cool.

 


 

To prepare yellow icing:


 

Ingredients:

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup coconut milk

1/4 teaspoon turmeric (more or less depending on the brightness you’d like)


 

Directions:

Mix all ingredients except turmeric over very low heat.  Allow to cool. If too thick, add a bit more coconut milk. Whisk in turmeric to color icing.

Dip cupcakes into icing. Repeat with all cupcakes. You may want to double dip them for deeper color. Enjoy!

Top with fresh, organic chamomile flowers.

SNOO \\ Sweet Laurel

The number one piece of advice people offered me when I was pregnant was to, ‘Enjoy sleep while you still have it!’ Now, this is a very good piece of advice, but one thing I have that they likely did not have is the SNOO, by Happiest Baby. The SNOO was recently invented by Dr. Harvey Karp, the author of bestseller Happiest Baby on the Block. This was one of the first books I read during my pregnancy with Nico, and it provided an excellent backbone to infant care and educated me on Karp’s ever popular 5 S’s. The 5 S’s are the essential tools for parents to use to calm their babies. The 5 S’s are Swaddle, Side or Stomach position, Shushing, Swing and Suck. I’ve found the 5 S’s work wonders for Nico. Nick especially loves to use all 5 S’s to calm Nico.

SNOO \\ Sweet Laurel

SNOO \\ Sweet Laurel

SNOO \\ Sweet Laurel

While these tools work very well during the day, at night, the SNOO is our best friend. The SNOO is the world’s first smart sleep that boosts baby’s sleep by imitating the rhythmic sensations they feel in the womb. It is truly an amazing invention! The goal of the SNOO is to solve the number one complaint of new parents: lack of sleep. The SNOO works to soothe a fussy baby by using a good swaddle, rocking motion and white noise. It is engineered to increase rocking and noise as the baby’s cry increases. Our baby is not super fussy, but we quickly noticed the benefits of the SNOO with Nico. At night, after I’ve fed Nico, burped him and changed his diaper, I put him in the SNOO sack (the swaddle built into the SNOO). I turn it on and it starts to play white noise and rock. Nico loves the movement and it helps him go to sleep faster.  I want Nico to get all the sleep he can get because that is when infants do most of their growing. If Nico falls asleep, then wakes within the hour before he needs to feed again, he will naturally fuss a bit. If this happens, the SNOO reactivates and starts to rock him again and increases the white noise. The white noise, rocking and swaddle mimic the way he felt in the womb creates a calm and sleepy baby Nico.

The SNOO is also safe! It comes with a built-in swaddle that doesn’t allow the baby to turn from his back onto his stomach, a fear many parents have with a traditional swaddle. Because the SNOO is only used until the baby is 6 months old or can roll over, the swaddle is built for babies to sleep on their backs only. We use the SNOO as a co-sleeper, and it is stationed right next to our bed. While I’d love for Nico to sleep on my chest all night (I frequently let him nap here, never overnight, however), I prefer to have him sleep in a crib, like the SNOO, while I am sleeping. When he is in there, I can rest peacefully knowing he is swaddled up and in his own bed, whereas something could happen to him on my bed.

While I still do get up 3-4 times a night to feed him, my sleep is maximized because I do not spend much time soothing him before he gets to sleep or worrying whether he is comforted or not. I know the rocking, white noise and swaddle make him feel secure, so I am a happy camper, who can get back to sleep!  Thanks to the SNOO, I am not suffering from sleep deprivation. I usually arise rested, and if I need a nap during the day, Nico goes into the SNOO and I go on my bed while he naps! Check out this video all about SNOO, or read more on their site.

xoxo, Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

 

I love this little tea cake so much! We don’t post many cakes using coconut flour on the blog, it’s usually always almond flour. Here is a beloved coconut flour recipe! It’s like a classic pound cake, but with less heft, and the orange and dark chocolate compliment each other perfectly.  Plus, the giant chunks of chocolate add such a rustic and dramatic look to the whole thing. So pretty!

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake (Gluten Free, Dairy Free)

Yields 3 mini loaves (or 8″x 8″ pans)


 

Ingredients:

3/4  cup coconut flour

1 teaspoon baking soda

1/4 teaspoon Himalayan pink salt

6 eggs

1/2 cup orange juice (about two oranges squeezed)

Zest of one orange

1/2 cup pure maple syrup

1/4 cup melted coconut oil

1 teaspoon pure vanilla extract

1 cup homemade chocolate chips (recipe below)


 

 Directions:

Preheat oven to 350F.

Line three mini loaf pans or one standard loaf pan with parchment. You can also use an 8 x8 pan.

Stir together the coconut flour, baking soda, and Himalayan pink salt. Beat the eggs, adding in the dry ingredients followed by the wet ingredients and vanilla extract and zest.  Stir in chocolate chips.  Pour into prepared pans.  Bake for 20-25 minutes, or until toothpick inserted comes out clean.


 

Homemade Chocolate Chips


 

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao), (organic is preferable)

1 tablespoon maple syrup (or more depending on how dark you like it)

Directions:

Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break off pieces and use as needed.

Mint Chocolate Chip Shake \\ Sweet Laurel

Here’s a wholesome upgrade for a Shamrock Shake! Mint chocolate chip has always been my favorite flavor of ice cream. Whenever I’m craving my fave ice cream, and Kippy’s doesn’t have mint chip at their shop ;),  I whip up this simple shake. It is a delicious St. Patrick’s Day treat, and creamy, minty, chocolatey, and totally healthier than your average shake.

Mint Chocolate Chip Shake \\ Sweet Laurel

Mint Chocolate Chip Shake \\ Sweet Laurel

Mint Chocolate Chip Shake \\ Sweet Laurel

Mint Chocolate Chip Shake

Serves 2


 

Ingredients:

2 frozen bananas

2 cups coconut milk, I like Nature Value

1/2  cup fresh mint leaves

4 dates, pitted

2 handfuls fresh spinach

2 teaspoons vanilla extract

1-2 scoops protein powder (optional)

2 tablespoons cacao nibs


 

Directions:

Put all the ingredients except for cacao nibs in the blender and mix on high until fully blended. You may want to add extra coconut milk depending on the texture you desire. Pour into two large glasses and stir in cacao nibs. Enjoy!

My Birth Story \\ Sweet Laurel

Some of you may know that becoming pregnant was a miracle for me. As a brief background for those who don’t know, I have struggled with an aggressive autoimmune condition for the last five years. I started Sweet Laurel in 2015 after changing my diet and lifestyle completely to accommodate my body’s healing process. Many of my symptoms subsided after making these changes, but the one that remained was secondary amenorrhea (lack of a menstrual period). After not having a period for four years, I suddenly became pregnant last May. My husband and I were overjoyed and viewed this as the final step in my body’s healing process. Our baby is a gift, and I’m excited to share my birth story with you all!

My Birth Story \\ Sweet Laurel

My Birth Story \\ Sweet Laurel

My Birth Story \\ Sweet Laurel

My husband, Nick, and I had our baby boy on February 27. We are overjoyed to be parents and are deeply in love with our baby Nico.

Nico Lawrence Gallucci was born at 3:39 PM on 2\27\17 at Cedar-Sinai Hospital in Los Angeles. Both my dad and sister work there, and I’ve always wanted to have my babies in close proximity to them, which is one of the reasons why we chose this hospital. Nick and I were also both born there!

My Birth Story \\ Sweet Laurel

The story begins around 9 p.m. on February 26th. Nick and I had just come home from a nice long walk (4 miles!) and I sat down to do some emails. In the back of my head, I knew labor would begin any day now and I had some last minute business items for Sweet Laurel that I wanted to tie up. I was bouncing on my yoga ball and typing when I felt a little pop in my belly. I stood up I felt some water come out of my underside. Could it be my water breaking, I thought? I went to the bathroom and saw some clear fluid come out, and thought for sure it was amniotic fluid. I was glad that it was clear because we learned in my birthing class if the fluid was colored it could mean there was a risk of an infection inside the amniotic sac. I still wasn’t 100% sure it was my water that had broken, so I went and changed my pants and got back on my computer. I mentioned this all to my husband and he got really excited. After about 5 minutes, I felt more liquid come out as I stood up. I realized I needed to change my pants again, and I was confident it was my water that had broken.

My contractions started shortly after this, and from the beginning, they were very intense. For me, each contraction started in my low back. It felt like someone was jamming a shotput into my spine. At the same time, I got a nauseous feeling then and a sharp pain moved from the top of my belly down. They lasted about minute and were 3-4 minutes apart my entire labor.

I went to my bedroom to deal with the contractions while my husband packed everything up. I happened to prepare a bunch of food to take to the hospital earlier that day (including lactation cookies, recipe coming soon!) because I knew the hospital would not have very many gluten, grain, dairy and refined sugar-free options. We called my doctor and told him that my water broke and the contractions were really close together. He suggested we wait an hour or two before coming in, and I tried to, but my contractions got really intense really fast so we decided to head to the hospital about an hour after the phone call. Because my contractions were so close together for about two hours at this point, I really thought the baby could come soon and I definitely wanted to be at the hospital for the birth.

We arrived at the hospital around 2 a.m. and got admitted. I met my labor and delivery nurse, who was a godsend. She helped me deal with the contractions, massaged my back, and helped me get in comfortable positions. We told her that I wanted to have a natural birth as much as possible, and she accommodated our request in every way. However, my contractions were so intense that I could not talk or walk during them. The only position that felt somewhat good was being bent over the bed. The contractions were very difficult to deal with, but I was grateful to have this nurse and my husband with me to help me through each one.

I labored all night, and my doctor came to see me at 6 a.m. the following morning. He told me he thought the baby would be born by noon that day. I was dilated to 6 centimeters and had 4 more to go. Although I was very happy to hear this, I was also slightly defeated because I could not fathom dealing with the painful contractions until noon. Every contraction rocked me, which left me feeling exhausted after being up all night.

I decided to get an epidural at this point. It was a real struggle for me to make this decision, but it literally changed my life. The concept of not feeling contractions but dilating at the same time was so incredible. I had been fearful that an epidural would slow down my labor, but it didn’t! By 10 a.m., I was fully dilated and rested (thanks to the epidural), ready to push the baby out! My husband, who had been up all night with me, was able to fall asleep for about three hours. He really needed this rest because he was going to be very helpful during the pushing phase of my labor. At this point, the doctor took me off the epidural so I could feel my legs during the pushing. Around noon, we started pushing.

I did not expect pushing to be so intense. It was very physical and was literally a workout! To push, you have to do a special breathing technique, followed by the actual pushing, which includes a crunch type of sit up. Since I hadn’t been necessarily working out my abs while pregnant, this was difficult. Also, the painful contractions were now back full throttle because I was off the epidural for some time. My husband coached me through each push and did such a great job.

I pushed until 3 p.m. For me, this was a long time and was super exhausting. I was frustrated because we could see the baby’s head via a mirror, and it hadn’t really moved since we began pushing. He was about three inches from the vaginal opening the entire time we were pushing. The doctor came in and I literally asked him if he could just grab the baby and take him out. He told that was pretty much what he was going to do, and I got really excited because we would finally meet our baby!

All of a sudden, there were about 15 people in the room. This was different because up until this point, it was just Nick, myself, and our nurse. Our doctor was occasionally in there too. Each of these people had a job to do once the baby was born, and I am grateful for each of them!

The doctor hooked up our baby’s head to a vacuum, and while I was contracting, he had me push while he pulled on the vacuum device. After about 10 pushes, our son was born! Yes, it was a very painful moment, but it was so incredible to finally have my baby. Within two seconds, Nico was on my chest. He did so well and received an Apgar score of 9!

My Birth Story \\ Sweet Laurel

My Birth Story \\ Sweet Laurel

We are so grateful for this precious baby. He has a very sweet disposition and is so incredibly cute. Basically, he looks and acts a lot like my husband Nick, his namesake. His middle name is Lawrence, after my dad, who also has a sweet and gentle disposition. I am loving life with this precious gift, and so grateful my body has healed enough to grant me the gift of motherhood.

xo Laurel

All of these beautiful photos are shot and edited by the amazing Elsie Dardon.

Waldorf Salad \\ Sweet Laurel

I don’t know about you but sometimes, I love having a little bit of crunch and sweet bites to my salads, which is why I made my own version of the Waldorf Salad. The combination of the fruits, the candied walnuts, and the creamy vegan dressing is so delicious, it will instantly bring you to the Waldorf Astoria! We hope you enjoy this paleo version of this traditional salad.

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad

Serves 5-7


 

Ingredients:

10 cups mixed greens

1 apple, chopped into 1-inch cubes

1 cup of grapes, sliced in half

1 cup of Kite Hill Original Cheese

1/4 cup candied walnuts (recipe below)

Creamy Waldorf Dressing (recipe below)


 

Directions:

Place all ingredients in large bowl and toss with dressing.


 

To prepare candied walnuts


 

Ingredients:

2 cups walnuts

2 tablespoons maple syrup

1 tablespoon coconut oil

pinch of Himalayan pink salt


 

Directions:

Combine all ingredients in a bowl and toss gently. Pour contents onto pan and bake for about 10 minutes. Allow to cool for about 30 minutes. Using a spatula, gently scrape nuts from pan, and place in an airtight jar. Walnuts will keep for 2-3 days.


 

To prepare dressing


 

Ingredients:

1/2 pine nuts

1/2 cup water

1/2 teaspoon salt

1 teaspoon apple cider vinegar

1/4 cup olive oil


 

Directions:

Soak pine nuts for 5 minutes in a bowl of water. Strain water, then pour pine nuts into a high-speed blender. Add salt, apple cider vinegar, and olive oil. Blend on high for about 2 minutes. Toss with dressing

Enjoy!

 

My Favorite Maternity Dresses \\ Sweet Laurel

I’m a dress kind of girl, so I needed to find my go-to swaps when I got pregnant. I discovered some amazing brands in the process with each embodying a completely different style.

My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel

Style #1 The Baby Shower Dress

This whimsical dress is called ‘I Believe In Unicorns’ by Fillyboom Maternity. This dreamy gown has a vintage yet romantic feel, and I loved how I could get my fix wearing this particular style genre while pregnant. The details on this dress are my favorite. The back has a beautiful tassel tie, and embroidery covering the whole dress!

Style #2 The Boss Lady Dress

This dress was the standard for meetings and all of the other times when I needed to look presentable and put together. It is by Seraphine Maternity, which is a London-based brand that outfits fabulous ladies like Princess Kate. I know this sounds cliché, but when I found out I was having a boy, I really wanted to get a blue dress. If you saw my wardrobe before receiving this dress, everything was literally gray, black, or white. This added touch of color to my wardrobe would make me smile about my soon-to-be son whenever I saw it. This dress got lots of wear, and I loved the long sleeves especially through this cold winter! I frequently paired this dress with black tights and booties.

Style #3 The Long Black Staple

My ‘Go-to.’ This is what comes to mind when I think of this dress because this was my standard everyday dress. Everyone knows the feeling when you have to leave the house, and you don’t even want to think about what you’re putting on. This is the dress I grab on days like this. I dressed it up and dressed it down, multiple times. Best of all, this dress is comfortable and it comes in multiple colors and lengths.

These beautiful photos are shot and edited by Elsie Dardon.

Almond Mylk 12 Ways \\ Sweet Laurel

At Sweet Laurel, almond mylk is one of our favorite pantry staples. We use it in baking, in pasta sauce, in our morning coffee, it’s a flavor panacea for anything in need of a bit of richness and roundness. We even like drinking it straight, too. Almonds contain delicious, filling fats, and are a good source of protein, making a glass of almond mylk a lovely afternoon pick-me-up. This simple drink is the perfect canvas to let your palette run wild, so we compiled our favorite flavor combinations for this cool, refreshing drink. But have fun with it and get creative!

Almond Mylk 12 Ways \\ Sweet Laurel

Almond Mylk 12 Ways \\ Sweet Laurel

*Note: For the longest lasting nut mylks and juices, work with cold ingredients and refrigerate immediately.


 

Sweet Almond Mylk Base Recipe:

Makes 5 cups of Milk


 

Ingredients:

2 cups raw almonds, preferably organic

4 cups cold filtered water, plus more for soaking

2-3 Medjool dates, pitted and chopped

1 vanilla bean, cut in half

1 pinch of Himalayan pink salt


 

Directions:

Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight (or 8 hours) in the refrigerator. The longer the almonds soak, the creamier the almond milk.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Combine the almonds, half of the vanilla bean, dates, a pinch of salt, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.

Line a strainer with cheese cloth, or use a nut milk bag, and place over a bowl. Pour the almond mixture into the strainer.  Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate almond milk immediately. Store the almond milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!


 

Here are our fun variations!


 

Chocolate Banana

Sweet Almond Mylk Base

1/2 cup unsweetened cocoa powder

1 banana, peeled and chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Tumeric black pepper

Sweet Almond Mylk Base

1 two inch nub of turmeric, or 2 tablespoons powdered turmeric

1 teaspoon freshly ground black pepper

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cinnamon Date

Sweet Almond Mylk Base

1 tablespoon cinnamon, ground

Extra two dates, pitted

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Matcha Mint Chocolate

Sweet Almond Mylk Base

1/2 cup mint

1/2 cup grated cacao, stir in at the end

2 tablespoons matcha

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

 


 

Chai

Sweet Almond Mylk Base

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon freshly ground black pepper

1/8 teaspoon fennel seeds, ground

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Blackberry Honey Vanilla

Sweet Almond Mylk Base

1 1/2 cup blackberries

Replace dates with 1/4 cup honey

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cold Press Coffee

Sweet Almond Mylk Base

1 cup cold pressed coffee

1/2 teaspoon cinnamon

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Strawberry Rose

Sweet Almond Mylk Base

1 teaspoon rosewater

1 1/2 cup strawberries

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Lavender Rosemary Honey

Sweet Almond Mylk Base

1 tablespoon lavender, ground

2 teaspoons rosemary, chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Orange Creamsicle

Sweet Almond Mylk Base

1 orange, peeled with a vegetable peeler

1/4 cup orange juice

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Power Mylk

Sweet Almond Mylk Base

2 teaspoons roasted dandelion

2 teaspoons reishi powder

2 teaspoons maca

2 tablespoons Chia seeds

Prepare almond mylk as you normally would, but add the above ingredients, except the chia seeds, just before blending everything together. Strain, add the chia seeds, and store as directed above.


 

Greens

Sweet Almond Mylk Base

2 cups spinach

3 kale leaves, stalk removed

2 romaine leaves

2 sprigs mint

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.