almond milk

Butternut Squash Soup

2 medium sized butternut squash
4 cups unsweetened almond milk
¼ cup grade B maple syrup
1 tbsp. cinnamon
½ cup water

Step 1) Preheat your oven to 350°F; cut both the tops and bottoms off the squash, slice the squash in half vertically and scoop out the seeds; place the squash skin side up in a glass baking dish filled with the water; bake approximately twenty minutes, or until tender but firm

Essentials Smoothie

1 cup almond milk
1 cup hemp milk
1 cup Superjuice Rejuvelac
1 banana
2 oranges juiced (more as needed)
1 tbsp. sprouted flax meal/powder
1 tbsp. sprouted chia powder
1 tsp. vanilla
2 tbsp. greens powder, or few leaves of your favorite greens
½ cup of your favorite sprouts

Steps) Put all ingredients in a blender and blend to your desired consistency (adding extra juiced oranges if needed)—drink!