When the holidays hit, healthy eating habits usually go out the window. It is just too difficult to say no to the dairy and sugar rich foods that are made available everywhere you turn! With so many dairy alternatives on the market, there is actually NO reason to let that happen.
One of the easiest ways to curb the over indulgence is to make your own substitutions at home, once your friends and family taste your amazing (and healthier) dishes, they will be more inclined to try it. What an amazing gift to give someone this Christmas, the gift of good health!
I love using Almond Breeze almond milk as it’s the perfect substitute for so many dairy rich recipes that you just can’t skip during the festive season. Why don’t you try using Almond Breeze Unsweetened to replace milk in creamed spinach, potato and cauliflower bakes. Use Almond Breeze Original for a delicious non-dairy eggnog recipe. You can use the creamy Almond Breeze Barista Blend to whip up your own dairy free ice-cream that will go perfectly with any dessert!
Why don’t you give these recipes a try:
ALMOND MILK EGGNOG
- 1L Almond Breeze Original
- 2 spoons vanilla essence
- 4 large eggs
- 2 large egg yolk
- ½ cup honey
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 200ml Spiced Rum
On a low heat whisk the eggs, yolks, honey and salt together in a large saucepan. Slowly add the almond milk and keep stirring until well combined. Continue to cook mixture on a low heat for about 15mins. Your mixture should begin to thicken and it is ready when you can lift a spoon out and it leaves a coating.
Stir in the vanilla essence and nutmeg.
Store in a sealed container for at least 2 hours before serving. Serve with a dusting of sugar & cinnamon.
SWEET POTATO BAKE
- 2 Heads of garlic chopped small
- 2 Tbsp olive oil
- 1 Cup onion finely chopped
- 1 Cup coconut cream
- 1 Cup Unsweetened Almond Breeze
- 1 1/2 Tbsp corn starch
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1kg sweet potatoes
- ½ cup dried onion flakes
- Parsley for garnish (optional)
Preheat your oven to 200*C
Heat 2 Tbsp of olive oil up in a frying pan, set over medium/high heat. Cook the onion & garlic until golden brown and soft (about 5 minutes).
Add 1 cup of coconut cream and 1 cup of Almond Breeze and bring to a boil.
Whisk together 2 tablespoons of water with the corn flour in a small bowl, until smooth.
Once the milk mixture boils, whisk in the corn flour mixture, stirring constantly so it blends well and simmer on high heat for 2 minutes, stirring constantly.
Reduce the heat to medium, season with salt and pepper and leave to simmer while you prep your potatoes.
Thinly slice your sweet potatoes and lay them onto a greased casserole dish. Spoon some sauce over each layer until the dish is full. Pour remaining sauce over the mixture.
Cover the dish with tinfoil and place into the oven for 30 minutes. Uncover the pan and sprinkle the top with dried onions. Cook for 30 minutes, until the potatoes are tender and the top is browned.
CHRISTMAS SPICED ICE CREAM
- ⅓ cup unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ cup corn starch
- ¼ teaspoon salt
- 3 cups Almond Breeze Barista Blend
- ½ cup honey
- 1 teaspoon vanilla
- 3 tablespoons peanut nut butter (or any nut butter of your choice)
Whisk together cocoa, spices, corn starch, and salt.
Slowly whisk in almond milk.
Heat over medium heat, add honey, stirring constantly.
Cook until the mixture begins to thicken and remove from heat.
Place nut butter and vanilla in a dish and pour in hot mixture. Whisk until well combined.
Cover dish and place in freezer for 2 hours. Remove and stir mixture, combining any parts that may have separated. Return to freezer and freeze for another ⅔ hours before serving.