Category: Recipes

Happy Cinco de Mayo – margarita recipe

Today is Cinco de Mayo.  The 5th of May. It’s a holiday celebrated by the Hispanic community and those of us who like to partake in Mexican food and margaritas.  Although margaritas don’t fit into my current eating plan, I will still make some margaritas for my family who is coming by today.  My friends Rich and Karla from Fort Collins, Colorado, showed me this margarita recipe, which I consider to be the greatest margarita in the world!

Learn how to make the world’s greatest margarita.

 Ingredients:   2 ounces tequila (I prefer Patron Silver)

2 ounces Cointreau

1 ounce margarita mix

1 ounce lime juice

1 small pour Grand Marnier

Mix the tequila, Cointreau, margarita mix, and lime juice in a cocktail mixer over several ice cubes. Pour out into a salt rimmed glass and pour in the Grand Marnier until you see the color start to darken in the margarita. Enjoy!

Homemade Almond Milk

I love almond milk, I use it in my cereal, in smoothies and basically every recipe that calls for milk.  All my life, I have had an intolerance to dairy, and I avoid cow’s milk whenever possible.  However, for some reason, I can’t stop eating cheese and ice cream (I just need to have tiny servings).  There are a lot of tasty varieties of almond milk at the grocery store, but I worry about added sugars and what preservatives they put in the almond milk to extend its shelf life. So over the years, I learned how to make my own almond milk.  To my surprise, when I learned how to make almond milk, I found that it is one of the easiest things that you can make at home in your own kitchen.

Here is the recipe that I use to make my almond milk.

Ingredients:

1 cup almonds

1 date

1 teaspoon of vanilla extract

4 cups of filtered water

  1.  Place your almonds in a bowl or jar and fill the jar with water so that it covers the almonds and has about an additional inch of water above the almonds.  I like to use a mason jar for this.
  2. Let the almonds soak at least 12 hours in the water.  I soak mine overnight and make this fresh in the morning.
  3. Drain the water from the almonds and place the almonds in a high-speed blender, add the 4 cups of filtered water, the date, and vanilla.  Blend on high speed for about 2 minutes until the liquid becomes a creamy white color.
  4. Using a nut milk bag strain the almond mixture through the nut milk bag into a large bowl or mixing cup, gently squeezing out all the liquid.  You can now transfer into a storage container, mason jar, or milk jug.  I put mine in an old glass milk jug.  Don’t discard the leftover almond meal.  The almond meal can be dried out and used as a topping on yogurt, used in homemade granola, or ground to make almond flour.