Monday, May 10, 2010

addiction

My new favorite addiction is Silk's Almond Milk! It took me a little while to originally fall in love with almond milk because seemed weird at first to drink a liquid with a light nutty almond flavor.  I would use it in place of milk in my morning bowl of Kashi cereal (which in my opinion is the best way to eat Kashi's orig. Go Lean cereal).  But, okay, so there is almond milk by Almond Breeze which is good and I will continue to use in my cereal.  BUT NOW Silk just introduced there almond milk and it is sooo good, especially for shakes or just to drink alone.  It is much more savory, not to mention thick and creamy :) !!!  Now I wish they'd set me up with a lifetime supply of free almond milk for spreading the word and raving about it!!  Look I even have an ad..



Here are two recipes I have yet to try, but I found them on http://www.silkpurealmond.com/ and they sounded yummy!  I will let you know how they turn out!

Mango Smoothie




Ingredients

Method In a blender, combine all ingredients until thick and creamy, about 2 minutes. Serve in tall glasses garnished with mint.

Yield

4 (1-cup) servings

Nutritional info  Calories 101; Total Fat 1g; Cholesterol 0mg; Sodium 83mg; Carbohydrates 24g; Fiber 2g; Sugars 21g; Protein 1g; Vitamin A 20% DV; Vitamin C 49% DV; Calcium 12% DV; Iron 2% DV


Creamy Butternut Squash & Apple Soup

Ingredients

2 tablespoons olive oil
1 small yellow onion, peeled and chopped
1 clove garlic, chopped
1 Granny Smith apple, peeled, cored and chopped
1 large butternut squash, about 2.5 lbs, peeled, seeded and chopped into 1-inch pieces
2 stems fresh thyme or 1/2 teaspoon dried
1 bay leaf
1/4 teaspoon nutmeg
3-4 cups water
2 cups Silk Pure Almond Original
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon fresh lemon juice

4 tablespoons toasted sliced almonds, for garnish

Method Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 minute. Add onions and garlic and cook until softened, about 5 minutes. Add apple, squash, thyme, bay leaf, nutmeg and enough water to cover ingredients. Turn heat to medium high and cook for 15-18 minutes, stirring occasionally, until squash is tender. Stir in Pure Almond and heat through.

Remove from heat, remove thyme stems and bay leaf and allow mixture to cool for 5 minutes. In two to three separate batches, puree soup in a blender or food processor until smooth and creamy. Return to saucepan and reheat. Add nutmeg and lemon juice and season to taste with salt and pepper. Serve in warm bowls garnished with toasted sliced almonds.

Yield

6 servings

Nutritional info   Calories 159; Total Fat 9g; Cholesterol 0mg; Sodium 444mg; Carbohydrates 21g; Fiber 4g; Sugars 8g; Protein 3g; Vitamin A 202% DV; Vitamin C 39% DV; Calcium 17% DV; Iron 7% DV

1 comment:

  1. I recently tried that as well and it was delicious!

    ReplyDelete

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