A Chinese Peruvian gal living in Toronto, Canada. I guide go getters—like you—recalibrate, align and come back to yourself to create a life you love through Human Design, Yoga and Mindset.
I created this site to share some of my favourite things: Human design breakdown, fun yoga sequences to get you into the groove plus some mindset tools to help you connect the dots. Tuning in doesn’t have to be complicated, I’m here to make it more easy peasy for ya!
Let’s milk some almonds to its fullest🥛Don’t you hate it when food gets waste? Me too. With today’s 2 in 1 recipe we use’s almond milk’s leftover pulp to make yummy protein bites.
Here’s what you’ll need for almond milk
1 cup raw almonds [soaked overnight + drain]
4 cups of water
Optional: a couple of soaked/pitted dates to sweeten and dash of himalayan salt
You’ll also need high speed blender and cheese/nut strainer cloth
Steps
Add everything to a blender.
Blend until creamy, strain and store milk in airtight container.
Save the pulp for our next recipe
Protein Balls 🍫here’s what you’ll need:
1 cup leftover pulp from (almond milk)
1/2 cup unsweetened coconut flakes (or dissecated coconut)
1 tsp coconut oil
2 tsp hemp seeds
2 tsp cacao powder
2 tsp chia seeds
2 soaked and pitted dates (or more depending on your sweetness preference)
Splash of almond milk
Optional: Handful semi sweet chocolate (added towards the end). You can also add a dash of vanilla
For garnish
Matcha powder
Cacao powder
Coconut flakes
Steps
In a food processor add the leftover almond pulp, coconut flakes, coconut oil, cacao powder, chia seeds, hemp seeds, soaked/pitted dates, splash of almond milk. (Do not add chocolate chips until the very end) blend everything.
Scrape the edges if it gets stuck. Optional: Towards the end add handful (or more) dark chocolate chips and blend for just a little bit to mix without breaking.Enjoy! Chill in fridge. I hear them up slightly just because I like the soft meaty chocolate