Last Day for The Almond Breeze Almond Milk Giveaway!

I have two comments and 3 coupons for free Almond Breeze Almond Milk.  Today will be the last day to enter the contest...which pretty much means if ANYONE else is interested at all, just post and you'll get that last Almond Breeze certificate!  Here's a fun summer recipe using almond milk.

Coconut Cooler Cocktail

Courtesy of: Blue Diamond Growers

Yield: 2 Servings
2 cups (16 oz.) Vanilla Almond Breeze® Almondmilk
1/2 cup (4 oz.) Rum, optional
1 (10 oz.) can frozen piña colada mix
1 cup fresh pineapple chunks, chilled
1 cup frozen, unsweetened mango chunks, partially thawed

Directions

Blend Almond Breeze with rum, piña colada mix (do not defrost) and pineapple chunks until smooth. Add mango; blend until smooth. Garnish with additional pineapple, if desired.

And one that my mother-in-law thought looked good when she looked through the Almond Breeze Cookbook they sent me.

Coconut Chicken Soup

Courtesy of: Blue Diamond

(83 ratings) |

Rate It

2 cups Blue Diamond Almond Coconut Breeze
2 cups chicken stock or reduced-sodium broth
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 (3.2-oz.) package shitake mushrooms, thinly sliced (1 3/4 cups)*
2 teaspoons each:
     - grated fresh ginger,
     - Thai red curry paste and finely chopped lemongrass
        (lemongrass paste and ginger paste found in most 
          supermarket produce departments may be substituted)
1 teaspoon chili garlic sauce
2 cups coarsely chopped fresh spinach leaves
1/3 cup sliced green onions
1 teaspoon finely grated lime zest
Thai fish sauce or soy sauce to taste
Optional Additions
Cooked rice, cooked noodles, frozen thawed won tons or pot stickers

Directions

Prep time: 20 minutes
Cook time: 20 minutes
Stir together Coconut Breeze, stock, chicken, mushrooms, ginger, curry paste, lemongrass and chili garlic sauce in a large saucepan; cook until mixture starts to simmer. Reduce heat and simmer over very low heat, covered, for 15 minutes. Stir in spinach, green onions and lime zest, then season to taste with fish or soy sauce. Serve as is or add one of the optional ingredients for a heartier soup. Makes 4 servings.

*May substitute 1 1/2 oz. chopped, dried shitake mushrooms if fresh aren’t available.