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Winter Warmers - Almond Breeze Recipes
ALMOND HOT CHOCOLATE
135g bittersweet or semi-sweet chocolate, chopped
5mL unsweetened cocoa, plus more for garnish
475mL Original Almond Breeze® Almondmilk
5mL vanilla extract
Chocolate-Covered Almonds (recipe on the back)
Place the chocolate and cocoa in a mixing bowl. Bring almond milk to a boil in a saucepan. Pour over chocolate and cocoa and whisk well to melt and make frothy. Stir in vanilla. If available, use a hand blender or hand mixer to make it even frothier on top. Pour into mugs and serve immediately. Dust with cocoa to garnish and serve with Chocolate-Covered Almonds.
75g almonds, roasted
20g bittersweet or semi-sweet chocolate, chopped
Place a metal bowl of chocolate on top of one inch of water in a small saucepan. Bring water to a low simmer; stir chocolate until melted. Remove pan from heat. Working quickly, dip half of each almond in melted chocolate. Let dry on waxed paper, and serve.
2. ALMOND OATMEAL
12 cups Original Almond Breeze
6-1/2 cups Old-fashioned rolled oats
1 Tbsp. Sea salt
1 Tbsp. Vanilla extract
1/2 Tbsp. Cinnamon
Almond extract, optional
Bring Almond Breeze to boil over medium heat. Stir in oats, sea salt, vanilla extract and cinnamon. Cook 5 - 8 minutes until creamy, stirring frequently. Add almond extract if desired. Add dried fruit, such as raisins, cherries or apricots, to the oatmeal while cooking. Top with brown sugar and toasted almonds.
3. CHICKEN AND WILD RICE SOUP
675 grams Skinless and Boneless Chicken breasts
3/4 cup Olive oil
2 medium Onions & 8 stalks Celery, diced
1-1/2 cups Flour, unbleached
6 cups Chicken broth
3 cups Original Almond Breeze
5 cups Wild rice, cooked
1 Tbsp. Sherry, optional
1 Tbsp. Bacon drippings, optional
1-1/2 tsp. Sea salt (approximate) & 1/4 tsp. Pepper
Heat half of oil in large stockpot. Add chicken breasts and brown both sides. Remove. Add onions and celery to pot with additional oil if needed. Sauté until onions are transparent, approximately 6 -7 minutes. Sprinkle flour over vegetables and mix to coat. Add chicken broth and Original Almond Breeze. Mix well to eliminate lumps. Add wild rice. Cut chicken into strips or chunks. Add to soup. Simmer gently until chicken has cooked through. Add sherry and bacon if desired. Taste and add seasonings at the end as some chicken broth is very salty. Serve in pumpernickel bread bowls. Serve with corn sticks. Chopped red peppers may be added for additional color. Toasted almonds can be added to the soup or sprinkled on top for a garnish. Diced ham can be added to soup.
4. CORN AND POTATO CHOWDER
9 Bacon slices
2 medium Onions & 5 stalks Celery, diced
3/4 cup Flour, unbleached
4-1/2 cups Chicken broth
1-1/2 cups Original Almond Breeze®
15 small Red potatoes, cubed
2 Tbsp. Sage, fresh, minced
3 cups Creamed corn, canned
2-1/4 cups Corn niblets, frozen
Salt and pepper to taste
Fry bacon until crispy in large stockpot. Remove bacon, leaving drippings in pan. Add onions and celery. Sauté until onions are transparent. Sprinkle flour over vegetables and stir to coat. Pour chicken broth and Vanilla Almond Breeze® over vegetables and mix well. Add potatoes and sage. Reduce heat to low and simmer gently until potatoes are fork-tender, approximately 30 - 40 minutes. Stir in both corn varieties. Add crumbled bacon and heat through. Bits of red or green pepper may be added for color. Garnish with corn kernels. Serve in sourdough bread bowls. Protein can be added to chowder, such as chicken, ham or turkey.
5. CINNAMON-ALMOND RICE PUDDING
3/4 cup leftover cooked rice, preferably basmati or jasmine
3/4 cup Original Almond Breeze
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds, roasted
1 teaspoon honey
Combine rice, almond milk and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thicker and rice is a bit creamy. To serve, place in a bowl, top with almonds and drizzle with honey. Microwave instructions: Combine rice, milk and cinnamon in a microwave-safe serving bowl. Cook on full power for 1 minute, then stir and cook 1-2 more minutes, until milk is thicker and rice is a bit creamy. Top with almonds and drizzle with honey.
To roast almonds Spread in an ungreased baking pan. Place in 180C oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
To see other recipes by Almond Breeze click here