We are just days away from Thanksgiving in the US and I want to share a delicious raw vegan “eggnog” recipe that comes from the wonderful Tracy Russell at Incredible Smoothies. This is one of my favorite smoothie websites. Tracy and I have a lot of synergy in our approach to health and whole foods. She and I both eat a plant based diet with a lot of raw foods and green smoothies supplemented with some healthy cooked whole foods. So I was delighted when she agreed to do a recipe swap with me this week to celebrate the holidays. She is featuring my vegan ginger cranberry sauce recipe and I am eggnogging it!
Check out Tracy’s website. She has almost 400 amazing green smoothie recipes! She also shares her inspiring story of how she and her husband Davy blissfully transitioned from the Standard American Diet (S.A.D.) to a mostly raw vegan diet back in 2007. She shares her journey from having high cholesterol, frequent heartburn, chronic acne, and weight issues; to having abundant energy and decreased cravings for junk foods, a flat stomach and glowing skin! With the help of daily green smoothies, raw dishes, and a healthy exercise routine, Tracy and Davy both lost about 30 – 40 pounds and have never felt better! They are now on a mission to help other people achieve optimum health with the power of green energy smoothies and raw foods.
What I love most about this website is the step-by-step instructions on how to begin making green smoothies. Tracy’s advice is very similar to mine -- start with some handfuls of spinach and some fruit, and then gradually transition into more exotic vegetable green smoothies with less sugar. However, Tracy goes into a lot more detail about green smoothies, which is wonderful. She has a multitude of informative articles extolling the virtues of different greens, and offering helpful suggestions for how to incorporate them into your weekly smoothies. You can spend hours reading the valuable information!
Now, it seems almost ridiculous that after my rave review about green smoothies I should choose to feature one of her more indulgent recipes. But it is the holidays; and a raw eggnog is far more forgiving on the hips than the dairy-laden traditional eggnog recipes that would have me coat checking my colon and massaging my liver with anxiety after just one sip.
As Tracy says, there are a few vegan soy and almond milk eggnog varieties on the market now to accommodate people with food allergies. But fresh is always best. Besides, this raw eggnog leaves those commercial concoctions for dead!
This recipe is gluten free, dairy free, egg free, soy free and refined sugar free. This recipe yields about 16 ounces, which is good for 2 standard glasses. But I don’t think you will want to be sharing! I gobbled up the whole batch in minutes. If you're planning on serving this at a party, I would quadruple the batch!
Just a note about the almond milk: I used whole raw almonds with 2 cups of filtered water. I did not strain the milk as I liked the rustic consistency and it is less work! But, those of you who prefer a smoother silkier consistency resembling traditional eggnog will want to make homemade almond milk in the blender and strain it. Tracy’s original recipe used strained almond milk. I also liked my eggnog with a bit more kick, so I got more heavy-handed with the cinnamon! I felt like it rounded out the cloves quite nicely. Start with Tracy’s original recipe, and then make it your own.
Either way, this recipe is a healthy holiday winner. Thanks Tracy! “Happy Holidays!”