The Physique 57 Solution (102 page)

½ cup unsweetened almond milk

1 cup strong black tea or green tea

Dash each: cinnamon, cardamom, ground black pepper, clove, ground fennel, ginger

2 teaspoons honey

Whisk all the ingredients together in a small sauce pot over medium heat until frothy and steamy (do not bring to a boil, or the almond milk will separate). Strain the liquid through a fine-mesh sieve and serve.

1 cup unsweetened almond milk

2 teaspoons grade B maple syrup

1 rounded teaspoon cocoa powder

1 teaspoon vanilla extract

Pinch sea salt (optional)

In a small sauce pot, whisk all the ingredients together over medium heat until frothy and steamy (do not bring to a boil, or the almond milk will separate).

1 cup unsweetened almond milk

1 rounded teaspoon instant herbal or grain “coffee”

1 teaspoon honey or grade B maple syrup

Dash cinnamon

Whisk together all the ingredients (except the cinnamon) in a small sauce pot until steamy and frothy (do not bring to a boil, or the almond milk will separate). Remove from the heat and sprinkle with cinnamon.

We use almond milk instead of cow’s milk or yogurt to make our smoothies, so the texture is a bit different: frothy and delicious, but not as thick. But you can enjoy these smoothies guilt-free since a cup of almond milk only has thirty-five calories! Any of the variations below work well for a snack when you are craving something sweet. If crushed ice is readily available, use it to make the preparation easier
.

1½ cups ice

1½ cups unsweetened almond milk

1 teaspoon vanilla extract

1 tablespoon grade B maple syrup

Pinch sea salt (optional)

Place all the ingredients in a food processor or blender and blend until smooth and frothy.