Inflammation is that loud neighbor above you who keeps blasting techno beats at 2am (on a MONDAY) or the one who vacuums at 6am (on a SUNDAY)... NOBODY wants that neighbor.
Nobody wants to deal with inflammation either and one too many of us do. Inflammation in the body can be something as simple as headaches to as something as complex as cancer. I've struggled with many inflammation symptoms, including digestive issues. If there are two superfoods that have made a HUGE difference in the process of healing, it is turmeric and ginger. They both contain strong anti-inflammatory and detoxifying properties.
Turmeric and ginger are both very bold on the palette but when combined with sweet tropical flavors like carrot juice, banana, and coconut, your taste buds and the rest of your body will be thanking you.
Not to mention the gorgeous color of this smoothie will remind you of a scenic sunset on the beach in the tropics....
Blend together 1 banana, handful of frozen mango, small knob of ginger, few dashes of turmeric, carrot juice ice cubes (or aprox. 1/8 cup of carrot juice & add a few more ice cubes), 2 Tbsp of shredded unsweetened coconut, coconut water (or regular) ice cubes, and water.
Yet again, homemade food proves it's way better then store bought. This version of almond milk is so creamy and actually tastes like real almonds, can you believe that? :)
This version can be transferred into other types of milk like coconut, cashew, macadamia, hazelnut, etc.
Homemade Almond Milk
Servings: ~ 24oz
2 cups of raw almonds
4 cups of water
Start by soaking your almonds in a bowl of water overnight. (6 hours will do, I just find it's easier to let them soak overnight)
Pour almonds through a strainer and rinse very well!
Put almonds and the 4 cups of (new) clean water into your blender & blend on high for 1-2 minutes.
Place a cheesecloth (or mesh strainer or nut milk bag) over a wide mouth container.
Pour in 1/4-1/2 of the almond milk mixture from the blender (depending on how large the strainer is you are using). Grab all sides to enclose the almond mixture and start to squeeze! Here comes your fresh delicious almond milk!
Gently squeeze until all the milk comes out then place the almond meal into a bowl (you can save this to dehydrate and make almond flour for baking!)
Repeat the straining until you are done.
Store almond milk in a mason jar in the fridge for 3-4 days. Feel free to add in a tsp of vanilla extract, sweetener, cinnamon, or even some raw cacao powder for chocolate milk!
I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it.