When I first saw the cover of Chef Alan Roettinger’s latest, The Almond Milk Cookbook, posted on Instagram, I knew that it was one I wanted to have in my collection. Because, well, almond milk! I love both it and its byproduct, almond meal, but I don’t often make my own because for certain things I’m just darn lazy. Alan’s book makes it more than worth one’s while because of the myriad of delicious recipes rendered from the rich, nutty elixir (and meal) – and really – making it is dead simple and tastes a million times better than the stuff in cartons.
So, for the past several months I’ve been cooking on and off from Alan’s book; yummy smoothies, breakfasts, soups, main dishes, crackers, and desserts. They’re all in there and they all bear Alan’s signature style of ease of preparation, minimal ingredients and maximum flavor. When I make one of his recipes, I always feel as if I’ve created a restaurant meal in my home.
To give you just a little taste test, I’m sharing Alan’s recipe for rich, creamy, and very decadent-tasting Chocolate Raspberry Smoothie. Simple, full of fruit and fruit, and of course…almond milk.
FYI this slim volume is light on photos, but for me it doesn’t detract from the book. This is serious almond milk business right here. There are nearly 100 recipes inside and chapters include The Almond Dairy, Drink Up!, Morning Glory, Soups for Every Season, Grazing the Salad Bowl, Mains & Sides, and Sweet Tooth Central (where, I’m happy to report, the preponderance of recipes are to be found….)
Lucky for you and thanks to Alan and Book Publishing Company, I’ve got a copy of The Almond Milk Cookbook to give away to a winner (in the U.S. or Canada). It’s as simple as scrolling to the bottom of the post. In the meantime – –
Connect with Alan:
Other books by Alan:
Come back in a few days to enter another giveaway: The China Study Quick & Easy Cookbook by Del Sroufe!
CHOCOLATE RASPBERRY SMOOTHIE
- 1 1/2 cups plain almond milk
- 1 frozen medium banana, broken into chunks, optional
- 1 cup frozen raspberries
- 1/4 cup unsweetened cocoa powder
- 7 pitted Medjool dates
- 1 Tbsp. coconut oil*
- 1/2 vanilla bean, chopped, or 1 tsp. vanilla extract
- Put all the ingredients in a blender and process on high speed until smooth. Serve at once.
- *I made this without the coconut oil and used about a 1/2 teaspoon of sunflower lecithin as a binder.
- Recipe shared with permission from Alan Roettinger and Book Publishing Company.
FIG SMOOTHIE WITH MINT
OLIVE AND HERB CRACKERS