When I'm not throwing a bar in my bag as I run out the door in the morning, my breakfast Nola ritual gets a little fan-cay (but honestly, super simple). Right now, peaches are in season and I'm kind of obsessed with a blueberry/sliced peach combo so into the bowl goes 1/3 cup of blueberries, a quarter of a peach, 1/2 cup of almond milk and a Nola bar (or two), all diced up. YUM.
If you haven't tried making your own almond milk, I can't stress enough how much you're missing out! Here's my 5-minutes-to-heaven paleo-friendly recipe...
1 cup raw almonds (soaked in filtered water for at least 2 hours, preferably overnight, and rinsed.)
4 cups filtered water
3 pitted medjool dates
2 tsp vanilla extract
1/2 tsp cinnamon - optional
Pinch of sea salt
Place soaked and rinsed almonds—the longer you soak, the creamier your milk will be—into a blender along with filtered water, pitted dates and vanilla and blend on high for 1-2 minutes. Place a nut milk bag (or cheesecloth) over a large bowl and slowly pour the almond mixture into the bag. Gently squeeze the bottom of the bag to release the milk and keep squeezing until the bag is dry—this might take 3 minutes or so. Rinse out your blender and pour the milk back in. Add cinnamon and sea salt and blend on low for 20 seconds or so. Pour into a glass jar and store in the fridge for up to 3-4 days. Shake jar before using as the mixture will separate.