Laura Lea

Simply Laura Lea


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also try swapping

       half or all of it for frozen kale.

      1¼ cups chilled unsweetened

      almond milk

      ¼ medium avocado, peeled

      and pitted

      ¾ cup frozen chopped

      organic spinach

      2 tablespoons unsweetened,

      unsalted almond butter

      (sub peanut butter)

      ¼ teaspoon vanilla extract

      12 drops liquid stevia, or to taste

      Pinch sea salt (optional)

      Place all ingredients in the order listed in a high-powered blender, and

       blend until smooth and creamy. Feel free to add more almond milk to

       reach your desired consistency. Enjoy immediately.

      Ideas for

      LEFTOVER AVOCADO

      Store leftover avocado tightly wrapped in plastic wrap with the pit still in

       to preserve freshness. You can use the leftovers on toast with salt, pepper,

       onion powder, and a drizzle of lime or lemon juice. Or plan to make

       LL’s Sweetgreen Order Salad (page 275) or Cashew Kimchi Lettuce Cups (page 137). It also makes a great topper for BBQ Sweet Potato Tofu Tacos (page 81). Or simply make this smoothie throughout the week.

      Low-Sugar PB&J

      Smoothie Bowl

      | HANDS-ON TIME: 5 min | TOTAL TIME: 5 min | YIELD: 1 serving |

      If you’re at all familiar with my recipes, you know that PB&J is a theme

       throughout! I mean, why reinvent the wheel when something just works

       so well? Here, that iconic combination shows up in a low-sugar smoothie

       bowl that is creamy, satisfying, and contains a whole cup of cauliflower

       rice. That plus organic berries? Hellooo fiber and antioxidants! I swear

       you can’t taste the cauliflower. Whenever I eat this smoothie bowl, I have

       the most incredible sustained energy throughout the morning. I love to

       top mine with thawed berries or sliced banana, an extra drizzle of peanut

       butter, and a handful of granola (not keto-friendly).

      ¾ cup canned coconut milk

      (full-fat or light)

      ¼ cup filtered water

      1 cup frozen cauliflower rice

      1¼ cups mixed frozen organic

      berries (can sub 1½ cups of

      raspberries or blueberries)

      2 tablespoons unsweetened,

      unsalted peanut butter

      ¼ teaspoon vanilla extract

      12 drops liquid stevia, or

      more to taste

      Place all ingredients in the order listed in a high-powered blender,

       and blend until smooth, using the help of a tamper. Add 1 tablespoon

       coconut milk at a time if you need help getting the mixture moving. Taste

       for sweetness, and add more stevia if you like. Enjoy immediately.

      Idea for

      LEFTOVER CAULIFLOWER RICE

      Buy an extra-large bag of cauliflower rice, and use leftovers to make

      Sour Cream & Onion Cauliflower Risotto (page 152).

      NOTE

      Feel free to use another

      sweetener of choice. Even a

      scoop of vanilla protein powder

      would be yummy.

      Almond Chai Latte

      | HANDS-ON TIME: 15 min | TOTAL TIME: 15 min, plus overnight soaking

      YIELD: 1 serving | | OPTION:

      I’ve been on a “fatty” beverage kick for the last nine months or so because

       they taste incredible and make me feel relaxed and balanced. What do I

       mean by “fatty” beverage? Simply, a traditional drink, such as tea, coffee, or

       hot chocolate, blended with one or more sources of healthy fat. The result?

       A divine, sippable snack or even breakfast if you’re not quite ready for a

       meal but want to feel sated. This Almond Chai Latte is perfect for someone

       who wants a touch of caffeine but not as much as in coffee. It might seem

       odd to include coconut oil in your chai, but trust me—it creates the most

       wonderful consistency, and you don’t taste any coconut. The warming

       chai spices are bolstered with an extra dose of cinnamon, which can also

       help slow the absorption of sugar into the bloodstream after a meal. I also

       love this latte as an afternoon treat, paired with a Grain-Free Gingerbread

       Streusel Square (page 119) if I’m particularly peckish.

      1 cup unsweetened almond milk

      ¾ cup filtered water

      1 chai tea bag

      1 tablespoon unsweetened,

      unsalted almond butter

      (sub cashew butter)

      2 teaspoons coconut oil

      2 teaspoons maple syrup

      (Image sub liquid stevia, to taste)

      ¼ teaspoon almond extract

      Pinch ground cinnamon*

      The Night Before: Place almond milk and water in a saucepan, and

       bring to a to simmer over medium heat. Put tea bag in a heatproof mug

       or glass, and add simmering milk mixture. Steep for 10 minutes on the

       counter, then refrigerate overnight (with the bag in).

      The Next Morning: Remove tea bag, and pour steeped tea into a

       saucepan. Bring to a boil over medium heat. While

       tea is heating, place remaining ingredients in a blender. Once tea

       is boiling, add it to a blender, and blend until creamy and frothy.