Five DYI Recipes to save you Money

IMG_2145Not only is it healthier to make your own food, but it’s usually a lot cheaper too. The idea that eating healthy is expensive is a myth!

When you make your own food and beverages, you eliminate a lot of the added sugar, salt, preservatives, additives, thickeners, food dyes and more. Yes, it does take some time and planning, but once you get into the habit and know the recipes, most of these take 5 minutes or less.

Almond Milk Recipe

Once you make your own almond milk, I promise you will never go back to buying it. It’s so much easier and tastier, and it doesn’t have all of the gross preservatives and thickeners you find in store bought. The nut milk bag is a one time $5 purchase.

1 cup of raw almonds
4 cups of filtered water
1 nut milk bag 

Put the almonds into a large bowl, then cover with water by at least 2 inches. Let soak overnight. Drain the almonds, add to blender with 4 cups filtered water. Blend until milky.

Place a large bowl in your sink. Pour the milk until the nut bag to filter out the almond meal. Done! This will last in your fridge about 5-6 days.

Optional: Return the milk to the blender and add a pinch of vanilla powder and 2 pitted dates and blend. This makes a sweeter version of almond milk.

 

Sweet Potato Hummus Recipe

Making your own hummus is just a bit cheaper than buying premade – but it tastes so much fresher. And, it won’t have a lot of the preservatives that some people have issues digesting (like me). It’s as easy as dumping the ingredients into a food processor. Try this recipe for a sweet and spicy spin on hummus.

1 sweet potato, diced and roasted (or steamed in your Instant Pot)
1 1/2 cups of cooked chickpeas (or 1 can drained and rinsed)
1 tsp cumin
2 cloves garlic, minced
1/2 tsp smoked paprika
2 tbsp tahini
1 tbsp Sriracha sauce
Sea Salt to taste
Juice from 1 lemon

Put all ingredients into a food processor. Process until pureed/minced. Slowly add water until you have a paste-like consistency. Serve with organic tortilla chips, vegetable sticks (celery, carrot, bell pepper) or sliced cucumber.

 

Vanilla Cashew Creamer Recipe

This is a plant-based substitute for coffee creamer that I use everyday in coffee or green tea. It is creamy with a hint of vanilla. I have tried the store bought plant-based creamers and hated the taste – plus they were loaded with sugar. This will keep for 5 days.

1/2 cup of raw cashews, soaked for at least one hour (overnight is fine)
A pinch of vanilla powder (or vanilla extract)

Put these ingredients into your high speed blender. Add water and cover by about 1/2 inch (I’m guessing this is about 3/4 cups of water – but I never measure). Blend until desired consistency. 

 

Kombucha!

Kombucha (fermented tea) typically costs around $4 for a 16 oz bottle. You can make your own for under 50 cents a bottle AND you get to experiment with your own favorite flavors. I’m not currently brewing kombucha at home (though I need to start again), and I wouldn’t call myself an expert. There are tons of great resources for making your own kombucha online, like this one.

 

Kale Chips Recipe

Pre-made kale chips are usually sold in a small plastic container for about $5. For $2, you can buy a bunch of organic kale and make twice the amount! And, your homemade version most likely won’t have the crazy high amount on sodium as store bought. Those of you that grow your own kale, here is a way to use it up during the summer.

2 bunches of kale
1/2 cup raw cashews, soaked for at least 1 hour and drained
1/4 cup nutritional yeast
1 tsp Sriracha or hot sauce
1 tsp garlic powder
1 tsp onion powder
1 lemon, juiced
1/2 cup of water

Strip all of the kale leaves from the stems. Discard the stems or save for juicing. Blend all of the other ingredients. Add the kale and the blended sauce into a large bowl and mix with your hands until all of the kale leaves are coated.

Dehydrate for 6-8 hours at 115 degrees. You can also dry these in your oven on a large baking sheet at 200 degrees until crisp.

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