Tag Archives: almond milk

Quinoa Breaky Bowls

24 Nov

This recipe has been converted from Emily Skye’s 30 Day Shred which I am loving for breaky at the moment!  It’s filling, nutritious and gluten free.  I make enough of this for 5 days and mix it up between either apple and coconut or banana which gets me through the work week. 

I have written this recipe up in stages so hopefully it is easier to follow:

You will need:

170g quinoa (this makes enough for 5 days).

Firstly, rinse the quinoa under running water and place in your TM basket.

Next add, 500g of water to your TM bowl and cook the quinoa for 18 mins, 100 degrees, speed 1.

You can either leave it in one bowl or portion out into individual containers (approximately half a cup per serve).

Next you need to make your almond milk.  

100g of almonds (preferably soaked overnight or at least a couple of hours).

1000g of filtered water.

Drain soaking water from almonds and place in your TM bowl with the filtered water.

Blend on speed 10 for 2 mins and then strain through a nut bag or chux/muslin cloth.  

Don’t throw away your pulp, you can make my raw almond pulp fudge, protein balls, dehydrate it and use it as almond meal, add it to your smoothies or freeze it for later.

For the Apple & Coconut Bowl (pictured below), place 1 chopped apple (to chop your apple, place quartered apple into TM bowl and chop for 4 seconds on speed 4) and 1/2 cup quinoa into your bowl and add 1/2 – 1 cup of almond milk.  Top with flaked almonds, shredded coconut and cinnamon.

For the Banana Bowl, place 1/2 cup quinoa and 1 sliced banana into your bowl.  Add 1/2 cup – 1 cup of almond milk and top with flaked almonds and cinnamon.

Enjoy xx



Which ‘milk’ do you buy?

9 Feb

I personally am not a huge fan of cows milk. If I do ever buy milk, I buy Sunnydale which I can get at my local farmers markets or some of the smaller supermarkets. Their milk comes from guernsey cows which has a high concentration of A2 beta-casein proteins and is also non homogenised which is great. Homogenisation is basically another processed step to disperse the fat in the milk to make the particles smaller and less likely to float and sit on the top layer of the milk (anyone heard of shaking the milk instead, the less processed the better in my book!) I also buy full fat milk and make it ‘low fat’ by just diluting it with water, you would never know the difference…..

I like to make my own almond milk using my thermomix which is super easy. I always soak my nuts first, approximately 100g and then blend with 1 litre of water and 1 date for some sweetness. Strain the milk through a nut bag and then use the leftover almond pulp to make protein balls.

Did you notice in the pic above that not one of the milks actually has ‘milk’ written on the carton… Next time you are at the supermarket, pick one of these up and have a read of the ingredients, you may be a little shocked.

My almond milk

My almond milk