Today I want to take this opportunity to send out a reminder to myself, and all other who may need this reminder – Be kind to yourself. Don’t be so hard on yourself. Think about the way you talk to your best friend – is that how you talk to you? Would you say the same things (i.e. “You’re fat” or “You’re useless” or “You’re not good enough”) to your best friend? Think about the type of things you say to the people you really care about in your life. I love you. You’re beautiful. You did a really great job. You have so many talents. Why is it such a stretch to say those same things to yourself? It shouldn’t be. Because you ARE beautiful. You DID do a really great job. You DO have so many talents. I know it can be hard to keep sight of your accomplishments in a sea of others’ achievements. But think about how far you’ve come to get there. You’ve come such a long way! Be proud of yourself. Be kind to yourself. Love yourself. Amen.
Here’s what caught my eye on the webs this week:
1 // I loved reading this article – it’s about an integrative dietitian who transformed her career by learning how to cook delicious, plant-based food.
2 // Herbal first-aid kit must-haves. I personally love to have ginger tea when my stomach is upset.
3 // These pretty pink donuts are absolutely gorgeous!
4 // THIS new album.
5 // In love with this super noodle salad by Malin of Good Eatings.
6 // I’m on Tumblr!! And having a blast with it ;)
7 // These raw berry cheesecakes are so beautifully photographed. I just love good styling.
8 // Recipe throwback: In honor of strawberry season, here’s my no-churn strawberry ice cream!
I hope you all have a wonderful week!
Strawberry Almond Milk
- 1 Cup Almonds soaked overnight
- 2 Cups Water
- 1 Generous Cup Strawberries
- 3-4 Pitted Dates
- Pinch of Sea Salt
- A Nut Milk Bag or Cheesecloth for draining
To prep the almonds, soak in water overnight.
When ready to make the milk, drain the almonds.
Add almonds, water, strawberries, dates, and sea salt to a blender. Blend on high for about 30 seconds - minute, or until almonds are pulverized.
Line a large bowl with a nut milk bag. If you don't have one, you can also you a cheesecloth or even a fine mesh sieve. Just note that using a sieve may not result in a super-smooth milk.
Depending on how big your nut milk bag is, pour some or all of the milk into the bag or cheesecloth. Squeeze the liquid out into the bowl, working in batches if necessary.
Once you've squeezed out as much liquid as you can, transfer the milk into an airtight container. I like to use mason jars. The milk can be used immediately, or can be kept in the refrigerator for up to a week.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)