CHICKEN + LEEK SOUP WITH WHITE BEANS | RECIPE | BY NICOLE LEE

Hello internet world,

It's been a hot minute and I feel like I am finally coming up for air after being under the surface for so long. Oddly, my schedule and life has never been more "busy”. I’m learning to accept these things, because my kids are only getting bigger and their lives more full, so I guess that means mine is too. 

We Are just coming off a very mild case of Covid 19, we quarantined and have been making the most of the five of us packed into our little home for isolation once again. Each time I get some sort of sickness, I crave soups, and broth. Sometimes I even sip on them from morning until dinner, within a few days they've done their magic and I start to feel better. Another one of my go- to sickness tricks is licorice tea mixed with chamomile, and lots and lots of baths with tons of oils. 

This Leek soup is one of those great base soups, you simply can play around with it any way you desire. If you omit the beans, you can also add potatoes, or pasta, or meatballs instead of the chicken. Just be sure if you add any starches to cook on the side, and only add to your individual bowls, not the entire batch of soup. If you do you may end up with a big pot of mushy soup, or less broth as the starch will soak it all up. If you want to make this vegetarian or vegan, simply don't add the chicken, and use veggie broth instead. You could even add in a mushroom for a hearty flavor.  There are no limits here. Let me know if you make. :) I hope this soup fills your belly and warms your soul. 

Below is the recipe..

Happy cooking. enjoy. 

Nicole x

"Chicken, leek, and white bean soup"

Makes 1 Batch of Soup. serves 6-8

TIP : READ this recipe through before cooking

Ingredients:

• 2 medium onions julienned
• About 2 lbs or two large leeks cleaned, roughly chopped, stems and all
• 2 celery roughly chopped
• 2 carrots roughly chopped
• 3 cloves garlic left whole, peeled
• ½ thumb fresh ground ginger
• 2 chicken breast skin off chopped into about ¼ cubed chunks
• 2 cups dry white wine
• 2 (16 oz )boxes of chicken stock, bone broth or even homemade chicken stock
• 1 tin of your fav white beans rinsed ( I like cannellini or great northern beans)
• EVOO as needed
• few pats of Grass-fed salted butter as needed
• salt and pepper to taste
• crushed red pepper as needed
• 1 dried bay leaf
• 1 bunch parsley, for serving ( chop as much as desired and sprinkle in at the end or in your own bowl)

Directions:

1. Put a large dutch oven, or heavy bottom stock pot on medium high heat. Add some EVOO + a good pat of butter, when it sizzles add the garlic cloves, Sautè until fragrant, then the veg, season with salt and pepper. Cook until the veg is clear and soft. TASTE, TASTE and TASTE. (this is to tell if you need to add more salt and pepper) I like to add a good pinch of crushed red pepper at this point , and the ginger, if I want it more spicy, omit if you don't want spicy.
2. Add in the chicken, a splash of white wine, cook until the chicken is a bit golden. Turn up your heat to high, toss in your beans, the rest of the wine, chicken stock and bring to a soft boil. Add bay leaf, and lower the heat, put a lid on slightly askew and let simmer for 45min to an hour. I usually clean up my very messy kitchen from all the cooking. Enjoy as is, add a bit more salt and pepper as needed. Serve with fresh chopped parsley, crusty bread, and a salad.

Let me know if you make this, look forward to hearing from you. x

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BANANA NUT BUTTER BREAD | RECIPE | GLUTEN + DAIRY FREE | ARIZONA FOOD PHOTOGRAPHER

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Hello Friends, 

These days I’ve been up to lots of baking and recipe testing. I’ve been on the hunt for easy go to meals I can bake or cook ahead and will last all week long. Because as I  expressed in my last post, life is ever moving and busy with three growing children. 

After testing this banana bread a few times, I think I’ve come up with the perfect balance between sweet and moist. Plus using nut butter and olive oil keeps this bread so moist. I also used date syrup and coconut sugar instead of traditional sugar, which gives a rich flavor without the crash. You feel me? 

So I hope you fill your weekend with baking and much relaxation. Leave a comment with baking questions or if you make it let me know!! 

Now lets bake some bread. Xo 

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Banana Nut Butter Bread recipe

INGREDIENTS:

• ½ cup mild extra virgin olive oil
• ½ cup nut butter of choice ( or mix)
• 2 fully very ripe bananas mashed with a fork
• 3 room temperature pasture raised eggs
• 1 tsp vanilla
• Bunch of pumpkin seeds for top
• ¼ cup date syrup
• ⅓ cup organic coconut sugar
• 2 tsp ground ginger
• ½ cup brown rice flour
• ¼ cup tapioca flour
• ¼ cup potato starch
• ½ cup gluten free rolled oats
• ¼ tsp kosher salt
• ½ tsp baking soda
• 1 cup chopped chocolate, chocolate chips or walnuts or seed mix
• Raw sugar for topping

DIRECTIONS:

1. Preheat the oven to 350 F. Line a loaf tin with non-stick spray or non-stick spray then line with parchment paper up the sides and bottom. ( Either option will do).

2. In a bowl, peel your bananas, and mash well with a fork. Set aside. Crack your eggs and put them in a bowl. Measure out all your ingredients and put them in front of you. In another bowl put your dry ingredients except sugar and whisk them.

3. In a stand mixer with whisk attachment, whisk your nut butter and oil together until smooth. Then add your sugar, date syrup, and vanilla. Mix some more about 1-2 min. Drop in your bananas, and alternate them with the eggs. Then add your flour. Mix until incorporated.

4. Fold in your chocolate chips or nuts with a spatula. Then pour your dough in prepared baking tin. Top with organic raw sugar and pumpkin seeds to taste.

5. Bake in the oven for 45 min at 350 on the middle rack. Then check with a toothpick, if it's still wet bake for another 10 - 15 min. And cool completely overnight on a cooling rack before cutting into. Please resist the urge to cut into it, it will stay moist and delicious if you WAIT! TIP: although we will be tempted to open the oven to check the bread, it will “fall” or “sink” if we do, so let it cook a good bit before checking. ENJOY!

SPICED OATMEAL RAISIN COOKIE RECIPE | GLUTEN FREE | PHOTOS + RECIPE BY NICOLE LEE

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hey dear ones,

Oatmeal raisin cookies are never going to live up to the ooey gooeyness of the chocolate chip cookie. That's just my opinion though. You may be scratching your head on why in the world I would be sharing this recipe? Well Grandma, that’s why. Which is ALL the reason to make, share and eat oatmeal raisin cookies.

Grandma was the center of my childhood, and played a large part in raising me. She was and is my person. Do you have someone like that? Most of my childhood, we spent on and off living with her. One year even, she took my sister and I in. While my parents were doing God knows what in another state. It was a special time, but I won't bore you with my childhood details. Grandma always had a stash of cookies or treats on hand. Or hidden away in secret spots around the house. She confessed to her "stashes" because her house was always bustling with people in and out. She especially didn't like to share with "said" people or family. (unless you were her granddaughter that is ;). )

By far her favorite treat was oatmeal raisin cookies. When I bite into the cookies, or even make them I cannot help but think of her. Do you have a food that when you eat it you think of someone you love? If not, I am now a crazy lady who associates food with people.

Either way, I’m not saying you have to fall in love with the oatmeal raisin cookie. Just commit to the raisin for what it is. Maybe, let’s stop trying to make the oatmeal raisin cookie into a chocolate chip? They might grow on you.

xo Nicole

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OATMEAL RAISN SPICE COOKIES:

Recipe:

Ingredients:

• 1 cup gf flour bob’s redmill ( 1 for 1 blue bag is what I used) or All purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp fresh ground nutmeg
• ¾ cup brown coconut sugar or dark brown sugar
• ¼ cup granulated sugar (or turbinado )
• 2 teaspoon vanilla extract or paste
• 2 eggs room temp
• 1 cup (227 g) melted salted grass fed butter or (melted coconut oil) slightly warm
• 2 cups gf old fashioned oats
• 1 cup raisins
• 1 cups nuts if desired

DIRECTIONS:

NOTE: You will need a free standing mixer or hand held and Cooking spray.

TIP: POP your cookie dough in the fridge for 25 min, this will enhance flavors and the dough will settle. If you're feeling free with time, bake them the next day.

NOTE: make sure butter isn't too hot or will cook the eggs.

1. Preheat your oven to 350 degrees, make sure your middle rack is in the oven.
2. Measure out all your dry ingredients, whisk in a large bowl and set aside. Measure out all your wet ingredients and set aside.
3. In a large bowl whisk your sugar, melted butter and vanilla. Whisk until well combined. Then Whisk in your eggs, mix for about a min.
4. DON'T OVER MIX.
5. Add in your dry ingredients to your wet. Mix until a dough forms.
6. Pour in your oats, raisins and nuts.
7. Once dough is finished let the dough sit in your fridge for 25 min, or freezer for 10-15.
8. Bake cookies at 350F degrees for 10-16 min. ( TIP: at 8 min take out flatten and bake for another 8 min. If you want a chewier cookie bake for 10-12 min. ) ENJOY!

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VANILLA DAIRY FREE ICE CREAM RECIPE || TOPPED WITH FIGS AND RAW HONEY || NICOLE LEE FOOD PHOTOGRAPHER

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Confession,I have a deep love affair with making Ice Cream. Anybody with me?? There is something romantic in the cooking process, therapeutic even. Melting the sugar and vanilla into the coconut milk, watching it do a beautiful dance together, going from two forms into one. When I’m cooking I find myself grounded, in the most natural way. This thing takes over, becoming present in the moment, I’d like to call it Being.

There are times I’d find myself rushing the cooking process. Whatever dish I’d be attempting to cook, didn’t turn out good at ALL. The flavors were off, something was BURNED! What I noticed is BEING is the KEY to becoming a great COOK. If you’re busy doing other things, or your mind is wrapped in endless thoughts during the cooking process, Or you RUSH through it. You bet it will translate into the food. You can taste your anger, and wandering mind, and definitely the burn toast.  I started noticing there was more to cooking than only doing the motions, you have to FEEL it.

Think of cooking like an intimate dance, or making love. Take it slow, feel each ingredient, smell it, and move with the process, MOVE WITH THE FOOD. Turn off all distractions. Focus on cooking ONE thing and nothing else.You don’t want to rush the process, EMBRACE it. Embrace the mess ups to, because we don’t always get it right the first time. When that comes up brush it off, and KEEP GOING.  

Let’s go make some creamy Vanilla Ice cream!

-Nicole xox

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DAIRY FREE ICE CREAM RECIPE, Topped with honey and fresh figs.

INGREDIENTS:**

4 cans full Fat organic coconut milk
2 whole pasture eggs PLUS **5 egg yolks **
4 tablespoons MCT Oil 1/2 cup raw sugar or SWERVE ( alternative sugar)
1-tablespoon vanilla paste or Vanilla extract works great
1-2 whole Vanilla Beans

TOOLS: 1 pot (dutch oven), whisk and an ice cream maker)

NOTE: PREP your cans of coconut in the refrigerator upside down overnight! Before you make the next day!

DIRECTIONS:

1.SEE ABOVE NOTE

2.Slice your vanilla beans in half, and with your knife blade scrape out the paste, put in small dish. Set aside. Next, open the cans of coconut milk and separate the fat and liquid. (You can save the liquid for another project, such as coconut water.) Put your pot on the stovetop and set on low heat. Add in the coconut milk, sugar, vanilla paste and beans to the pot. Whisk together until you see chunks of coconut dissolve. Cool liquid to room temperature, and set aside.

TIP: It’s key you keep your liquid warm and DO NOT boil. ( If it boils, take off heat and pop in the freezer for 20 min)

3.In another bowl, whisk together the whole eggs and yolks until light and fluffy. Add into the coconut mixture. Gently whisk again. Then place the bowl in the freezer for about an hour.

4.Once the mixture is cooled put it into the ice cream maker and follow your machines directions. About mid way through of churning add in your chocolate chips, or fresh chopped chocolate pieces berries or whatever you desire. If you keep this vanilla, serve with figs, and raw honey on top. Store in ice cream containers, or a loaf pan lined with parchment paper. The ice cream should make about 2 quarts.

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ASHER'S PEANUT BUTTER AND JELLY SANDWHICH || RECIPE || GLUTEN + DAIRY FREE || PHOTOGRAPHER NICOLE LEE

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Hello Friends, 

It’s good to remember you don’t need fancy food, or expensive kitchen tools to execute a good meal. A Peanut butter and Jelly sandwich will do  just fine indeed. We all have busy lives. What I love most about sandwiches, they are quick, easy, and i’d say nutritious. The thing is, it’s not just about the meal at the dinner table, but the memories we make around the table. Or it’s not about the “perfect” presentation, but letting the kids get in there and make something too, and heck it can be messy. Who cares?

Onward, go make a sandwich and hug someone close to you!

PB + JELLY SANWICH RECIPE :

INGREDIENTS:

• Loaf of bread

• Your favorite jam / honey or fruit spread

• Peanut butter (or other nut butter )

• A knife 

• DIRECTIONS:   Grab 2 pieces of bread. With your knife place an even layer jam on one half of bread. On the other spread an even coating of peanut butter. Then place one slice on top of the other. Bam you are finished. If you are daring make it open faced. To do that spread an even layer of nut butter on bread, then jam on top!

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PEANUT BUTTER JELLY SANDWICH 

BY : SHEL SILVERSTEIN 

I’ll sing you a story of a silly young king
Who played with the world at the end of a string,
But he only loved one single thing --
And that was just a peanut-butter sandwich.

His scepter and his royal gowns,
His regal throne and golden crowns
Were brown and sticky from the mounds
And drippings from each peanut-butter sandwich.

His subjects all were silly fools
For he had passed a royal rule
That all that they could learn in school
Was how to make a peanut-butter sandwich.

He would not eat his sovereign steak,
He scorned his soup and kingly cake,
And told his courtly cook to bake
An extra-sticky peanut-butter sandwich.

And then one day he took a bite
And started chewing with delight,
But found his mouth was stuck quite tight
From that last bite of peanut-butter sandwich.

His brother pulled, his sister pried,
The wizard pushed, his mother cried,
“My boy’s committed suicide
From eating his last peanut-butter sandwich!”

The dentist came, and the royal doc.
The royal plumber banged and knocked,
But still those jaws stayed tightly locked.
Oh darn that sticky peanut-butter sandwich!

The carpenter, he tried with pliers,
The telephone man tried with wires,
The firemen, they tried with fire,
But couldn’t melt that peanut-butter sandwich.

With ropes and pulleys, drills and coil,
With steam and lubricating oil --
For twenty years of tears and toil --
They fought that awful peanut-butter sandwich.

Then all his royal subjects came.
They hooked his jaws with grapplin’ chains
And pulled both ways with might and main
Against that stubborn peanut-butter sandwich.

Each man and woman, girl and boy
Put down their ploughs and pots and toys
And pulled until kerack! Oh, joy --
They broke right through that peanut-butter sandwich.

A puff of dust, a screech, a squeak --
The king’s jaw opened with a creak.
And then in voice so faint and weak --
The first words that they heard him speak
Were, “How about a peanut-butter sandwich?”

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GRAIN FREE "BEAUTY WAFFLE" RECIPE || FOOD+LIFESTYLE PHOTOGRAPHER NICOLE LEE || GLUTEN FREE RECIPE

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Hi friends,  

How we doing out there? It’s been pretty go! go! go! this summer. We are so close to moving back into our home. Officially we move back in this Friday July 14th. We are feeling slightly bittersweet about it all. The “storms” have calmed down, and the “series of unfortunate events” have been put to rest. Mold gone, plumbing fixed throughout the house, tree that was causing leaky roof, gone ( my apologies mother nature) roof fixed…let me think.. Walls fixed.. Now the house is safe. Amen. Ha. Ryan and I have been cleaning like mad, painting, so the house will be move in ready. There are a few odds + ends I’ll still be sharing on Insta stories ( so stay tuned!) Nothing but clear skies ahead for us with our home. Excited to get back into the kitchen ( well my own kitchen and test some new recipes!)

To celebrate our move in, I've been cooking up some waffles. I have been recipe testing like mad these past few weeks with this grain free chocolate beauty waffle concoction. It sure has been giving me a run for my money! “Beauty waffle”? These waffles are filled with all sorts of good stuff, we’ve got, raw cocoa(rich in magnesium), dark chocolate, xylitol sweetener ( no sugar spike + crash), egg yolks (amazing for skin!), Maca ( libido boosting), and flaxseed meal (aids digestion). All mixed together you have heaven, oh and don’t forget the whipped topping! If you are into things tasting good, and knowing the ingredients going into the food you make are full of added bonus give these waffles a try.

-Happy cooking!

Nicole 

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“Recipe :
Grain Free Chocolate Chip beauty waffles

Ingredients:

Wet ingredients:
3 pasture raised egg yolks plus+ 1 full egg
2 tablespoons filtered water as needed or almond milk
1 tspn vanilla extract or unsweetened vanilla powder

Dry Ingredients:
½ cup cassava flour
¼ cup unbleached almond meal
1 tablespoon High quality Extra Virgin Olive Oil
1 tablespoon MCT oil ( I love bulletproof brand)
1 teaspoon organic cinnamon
½ tspn baking soda
1 tspn baking powder (aluminum free)
1 tablespoon organic raw cocoa (if desired)
2 tablespoons organic ground flaxseed meal ( trader joe’s brand is awesome)
1 tablespoon raw Maca powder ( moon juice brand is my favorite)
1 bag of stevia sweetened chocolate chips or 1 dark chocolate bar (roughly chopped)
1 tablespoon of swerve ( sugar alternative)
1 tablespoon of xylitol

Tools needed: large mixing bowl, measuring cups, wooden spoon, small or large waffle iron, plate or cooling rack.

Directions:
TIP: It’s always helpful to measure your ingredients ahead ( I don’t always do this, but it helps to at least have them all out)

In a small bowl Separate the egg yolks from eggs. Add in the one whole egg. Set aside. Grab your large mixing bowl and add in all the wet ingredients. Lightly whisk the mixture for about 30 seconds. Add in your dry ingredients (except the chocolate chips), starting with the sugars, then add in all the rest doesn’t matter the order. Mix it all up with your wooden spoon. If it looks dry, add in 1 tspn at a time of almond milk ( or water). Add in your chips. ( to your desire, I like a lot!)
Plug in your waffle iron, use the directions on your machine( believe me they are all different)
Start making waffles! Poor a bit of waffle mix into the maker, when the little light goes off you know they are done, but sometimes they may need an extra min. This is where your own judgment comes in. You can also poke them in the middle, and if they bounce back they are done. Note: you can make a few “tester” one and set a timer. This is always helpful.
Place on plate or cooling rack with a piece of paper towel or parchment paper over the top to keep warm.
Chop fresh berries for topping
Enjoy! Add your favorite whipped cream, maple syrup, or nut butter with bacon.

“Whipped topping”:
(Makes 11 oz )

Ingredients :
3 pasture raised egg yolks
2 cans full fat organic coconut cream (refrigerated overnight)
2 tablespoons xylitol
1 teaspoon of organic vanilla extract or unsweetened vanilla powder
1 organic whole vanilla bean
1 -tablespoons of moon juice loose probiotics ( another form of loose probiotics should work)
Vitamix high powered blender

Directions:
1.Place the blender top in the freezer for about 15-20 min. Or until cold enough there is a layer of fog around the blender top.
2.In a bowl open and separate coconut milk fat from the water. (This should be natural as you have put it in the refrigerator). Disregard the water and use for another project!
3. Slice open your vanilla bean, in half with a sharp knife, scrape out the beans and place with your coconut fat.
4. When your blender top is good and cold, take all the ingredients and place in the blender. On the cold setting blend your heart out ( about 15-35 seconds). Check the consistency and if it’s thick ( not too thick) transfer to airtight container and back in the fridge while you make your waffles. (You can also use this cream to have for a late night treat with berries or other goodies. )



”

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SAY HELLO! 

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SOURCES: WAFFLE MAKER || VITAMIX || MOON JUICE || CASSAVA FLOUR

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GLUTEN FREE STRAWBERRY TOAST RECIPE || EASY FOOD | FOOD PHOTOGRAPHER NICOLE LEE

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Hello Friends,

This quick recipe for gluten free strawberry toast is all about getting in some nutrients while also making sure your meal is tasty. No one likes cardboard. Lately, I’m into easy food, yet I don’t want to just grab those fries each time. Food can be fuss free, taste good, and make you feel great. Give it a go; this toast will change your life.

Cheers and happy cooking

Nicole x

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GF + DF STRAWBERRY TOAST RECIPE || NICOLE LEE

Ingredients:

-1 loaf of gluten free bread

-Raw honey (2 – tablespoons)

-Nut Butter (mixed, almond, peanut)

-Chia Seeds

-Fresh Strawberries (1-2 pints)

-Toaster

Directions:  Clean and roughly chop your strawberries, removing the stems. Set aside. Toast your bread to your hearts desire. Spread with a decent layer of nut butter, and honey. Place the strawberries on top. Finish with a sprinkle of chia seeds. Repeat for as many pieces of toast you’d like to make. Enjoy!

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CHOCOLATE GRANOLA RECIPE || GLUTEN FREE+DAIRY FREE || FOOD PHOTOGRAPHER NICOLE LEE

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Hello Friends, 

Chocolate seems to be at the top of my food list, it is only fitting that I would try to add it to almost everything. One of my fondest memories of chocolate was when we used to live in the PNW; we would walk and get a coffee from our favorite shop. I’d order a hot double short latte and on the top they would serve it with a piece of dark chocolate. The chocolate would warm from sitting on the cup. You would have to eat it quite quickly, the melted chocolate followed by sipping your espresso left the most heavenly taste it your mouth.

Lately, I am yearning to recreate moments of food heaven each day. It looks different now. Instead of walking to the coffee shop, I walk into the kitchen. Back then I cooked, but was still getting my bearings down. Lots of burning, lots of undercooked chicken, and lots of baking, I could do that. The baking was easy. Maybe its because the control of the ingredients lead as a guide of safety and comfort. “ Actual recipe development, seemed scary as you had to move with the food, no rules, just feelings. Food makes you feel. It’s instinctual. You are forced to do a dance, taste, smell, and engage with it. Or else you get a burned hot mess; this took me years to sort out. I just kept cooking, and trying. Lots of repetition, as I was learning I would cook the same dish every night until I nailed it! Ryan would ask “ what’s for dinner, I would say – roast chicken and veg! He replied without grumble, SPLENDID! Along with my encouraging husband, the other helper I had was “the naked chef” (AKA JAMIE OLIVER) he taught me how to: boil eggs, make curry, make soup, homemade pizza, what herbs were, and even nail a good granola. Once I sorted out how simple cooking could be, it all came together. Recipes became effortless. 

So, I want to share my take on good ole granola, it’s easy and the best part it takes 15 min to prep!

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CHOCOLATE GLUTEN FREE GRANOLA RECIPE// (Makes about 1.5 gallon bag)

You will need: 2 baking sheets, unbleached parchment paper, mixing bowl, spatula, small saucepan

*INGREDIENTS: *

• 1 cup nut butter (almond, cashew, peanut or no nutz)
• 6 cups gluten free rolled oats
• 6 tablespoons coconut oil
• 1 tablespoon vanilla bean paste
• 5 ounces high quality dark chocolate (chopped)
• 3 tablespoons brown sugar
• 5 tablespoons high quality coco powder
• 1/2 cup raw honey
• 3 tablespoons cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon nutmeg
• 1 cup chopped almonds and cashews
• 1/3-cup chia seeds
• 1/3 unsweetened coconut flakes
• 1 teaspoon sea salt (or kosher salt)

Directions:

Pre- Heat your oven to 300 degrees. Line your baking sheets with parchment paper. Set aside.

Measure out ingredients, and in a bowl place: gluten free rolled oats, cinnamon, ground ginger, chia seeds, coconut flakes, brown sugar, nutmeg, chopped nuts, and salt mix a little with a spatula. Set aside. Chop your chocolate, set aside.

Take your small saucepan and put on medium –low heat. Add your coconut oil, nut butter, raw honey, and 5 tablespoons of coco powder. Mix constantly, until melted and blended together. Take off heat, add in the vanilla paste and mix in. Pour mixture over the rolled oats mixture and thoroughly combine until the oats are completely coated. Add chopped chocolate, mix.

Finally spread evenly over the parchment paper lined baking sheets. Place both trays in the oven, Bake for 15 min. Let cool completely for about an hour. Store in gallon bags, or mason jars. Store in the refrigerator for up to two weeks!

To serve, you can enjoy with nut(or raw) milk, fresh berries like raspberries, strawberries, or blackberries. This granola, also tastes great over ice cream or just by it’s self!

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CHEERS, 

NICOLE 

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CHECK OUT MORE ON INSTAGRAM :

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QUICK AND EASY VEGAN SNACK RECIPE // BLUEBERRIES + ALMOND MILK // FOOD PHOTOGRAPHER NICOLE LEE

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Dear Friends, 

For today's recipe I bring you "easy peasy" as my 7 year old would say. Simple frozen blueberries and almond milk. This is made for one, but you may double, or triple or even add in extra's to make it your own. Then simply enjoy! 

What you will need :

1 bag of frozen organic blueberries

1 bowl, spoon and hungry belly

1/2 cup (or more to your liking) Fresh Almond Milk 

Note : if you aren't vegan I would sub for 2% with a splash of raw cream, or even RAW MILK 

Then pour blueberries in a bowl, pour milk over blueberries and watch the magic happen. The milk freezes over the blueberries and now you "almost" have ice cream.

Cheers and enjoy!

 -Nicole 

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