Tag Archives: almond milk

Natural “Artificial” Strawberry Milk

My preferred attire is jeans, a t-shirt and a hoodie. I hardly ever wear jewelry.  I let the holes in my ears close up because I couldn’t be bothered with the whole earring thing anymore. I even sometimes “forget” to wear my engagement ring because rings on my fingers get annoying. And I wear only some make up, only some of the time. The most “girly” thing I do on occasion is wear fragrances. And that’s usually because I want to smell vanilla cookies all day. So, what’s up with this?


I blame Logical Harmony for putting up all these rad posts about vegan nail polishes.  The light pink color of the base (Wet n’ Wild) reminded me so much of Nestle Nesquik Strawberry Syrup mixed in a cold glass of milk.  This is something I loved as a kid. 

A google search of the ingredients reveals that it is full of artificial coloring, flavoring and doesn’t actually have strawberries in it.  I wanted to create that super sweet artificial strawberry milk flavor without it actually being artificial. Is that weird to crave an artificial flavor?


The following are estimates because it’s pretty simple.  I just kinda dumped stuff in my blender without paying too much attention.

Natural “artificial” Strawberry Milk

  • 1- 1.5 cups of almond milk
  • 10-12 cold or frozen strawberries
  • 3-5 dates (more dates = more of that high fructose corn syrup taste, i.e. sweetness!)

I threw everything in my vitamix and blended away. It tasted pretty spot on to me. I could almost taste the HFCS and red 40…. The color was also that nice natural “artificial” pink color I was going for.  Who knew real could taste so fake? And imagine, a strawberry milk with actual strawberries in it! It’s even quite close to the bright pink shade of my manicure. I guess bringing out my “girly” side has its benefits.strawberry_nesquik-7393-4

Single stale bread ISO ripe bananas

We are both busy people. So busy that the food in our kitchen sometimes goes rogue. Take last weekend for example. A partially eaten loaf of bread and a pair of bananas in my kitchen were scheming to rot their way to mold and un-eatability. Luckily, we swooped in and had us an intervention.

This is the almost rogue, stale bread. I sliced sawed it into 1 inch thick slices and then quartered them.

I used my Vitamix to blend:  1 cup of almond milk, 1/2 cup cashew cream, 2 ripe bananas, 1 flaxseed egg (1 tbs of ground flax seeds mixed with 3 tbs of water), a 1/4 cup of maple syrup, a 1/4 cup of agave, 1 tsp of vanilla and a dash of cinnamon.

I poured this sweet concoction over the bread.

I let the bread soak in the liquid for about 30 minutes. That bread needed to be taught a lesson.

I stirred in about 1 cup of chocolate chips and then used an ice scream scooper to scoop the bread soup into muffin tins. There was extra liquid leftover.

I baked it for about 30-40 minutes at 350 until they looked like this.

So, I was hoping for nice little portable bread pudding muffins, but they were way too gooey for that especially with the homemade icing (powdered sugar, vanilla and milk) on top. They tasted good…but dare I say they were *gasp* too sweet!

This is the inside. Nope, no more rogue. Looks like the intervention worked.

This “recipe” needs work for sure. I would most definitely reduce the sweetener in the liquid next time, and if I’m saying that, trust me, it’s a little too sweet.

Later that night, I decided to have my bread puffins with almond-coconut milk to help offset the sweetness.

I poured about a cup of  it over the deconstructed bread puffins and THIS was the winning combo!!

Can’t go wrong with bananas, chocolate and almond/coconut milk. That’ll teach that bread to go rogue all up in my kitchen!

This experiment was inspired by Veganshiela’s banana bread muffins and Isa’s bread pudding in Veganomicon.