food for the mind

In the Kitchen

Carrot and Almond Mylk


  • 4 large organic carrots, peeled
  • 1/4 cup of blanched almonds
  • 2 fresh dates
  • 24 oz of filtered water


You will need a juicer and blender for this recipe. Add carrots to juicer. Reserve juice.

Add almonds, filtered water and dates to the blender.  Blend on high speed for 30 seconds.  Pour the almond milk through a nut mylk bag/cheesecloth/stocking or even use a French Press.

Combine 1/2 glass of almond milk with 1/2 glass of carrot juice.  Enjoy!

Note: You will have left-over fresh almond milk for your smoothies.

Who doesn’t love a good green juice?  But sometimes, we want something sweeter, richer and a little less grassy.  Enter the blended Carrot and Almond Mylk. Three ingredients, five minutes to prep, and a rockin’ breakfast or afternoon treat that will leave you with beautiful peachy skin. Loaded with skin refining carotenoids and enough calcium to heighten those cheekbones, I’m recommending adding this to your juice routine 1-2x per week.

Why the limitation? Carrots are NOT high in sugar when eaten in their raw, natural form, however, juicing extracts the fiber so you lose the glycemic slow-down. This is partially negated by blending the carrot juice with almond milk but you’ll still get more natural sugar than a straight green vegetable juice. Add an apple or pear to the green juice and they’re on par.

This juice is the reason I bought a juicer and it’s become a staple Sunday morning post-workout juice.  Enjoy!

Photo Credit: Dana James

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