Almond Spelt Waffles


For Mother’s Day this year, I bought my mom a juice cleanse from Pressed Juicery. She and I are both fans of the company’s products. My favorite juice is a new seasonal flavor that combines kale, spinach, romaine, brazil nut, vanilla bean, dates, and sea salt. My mom’s favorite is their Citrus 4 juice, with cucumber, pineapple, lemon, coconut, and aloe vera. She did the cleanse yesterday, which meant waking up to a tall glass of green stuff rather than her usual coffee with half n half. Over the course of the day, she consumed 6 juices, all the water she wanted, nothing else. Last night, she said that she went to bed hungry but not entirely miserable, and that the day had shed a lot of light on her relationship with food. It is an interesting phenomenon – our connection to food, how it makes us feel, how focused our society is on it. I think that a cleanse is not only a great way to detox and reboot, but it also forces us to take a step back and reevaluate what we hold as idols in our lives. She inspired me to try a juice cleanse at some point – maybe on a week where I am not running 6 miles a day.


Needless to say, after the cleanse ended, we celebrated Mother’s Day morning with a spread of waffles, fresh fruit, yogurt, and granola. I would love to share our recipe for you to try out on your next leisurely morning.

Almond Spelt Waffles


  •   2 cups blanched almond flour
  • 1 cup spelt flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tbsp olive oil
  • 4 eggs (yolks and whites separated)
  • 2 tbsp honey
  • 1/2 cup unsweetened almond milk
  • 1 ripe banana, mashed


1. Begin to heat a waffle iron, and preheat the oven to a low temperature (~170 F) to keep the waffles warm as you cook them.

2. Combine the flours, salt, soda, and spices in a large bowl.

3. Mix the oil, egg yolks, honey, almond milk, and banana together in a separate bowl; make sure to incorporate the banana well so that there are no large chunks in the mixture.

4. Add the wet ingredients to the dry ingredients and mix well.

5. Beat the egg whites until they form stiff peaks. Fold them into the batter just before cooking.


Our favorite toppings for these waffles include greek yogurt, lemon curd, berries, and granola, as well as good ol’ butter and maple syrup.




DIY Almond Milk

Emma here. My dad and I ventured down south to UCLA last Saturday for a college preview day. The countdown to the May 1st decision deadline for schools is creeping closer and closer…Well, at the end of the day, we were sufficiently exhausted, physically and mentally. In Sunset magazine, I had read about a juice shop nearby, and a refreshing drink sounded good to both of us. After some weaving in and out of side streets, we found the quaint little shop, Moon Juice. It literally looks like the Moon on the outside. Quite exciting. We went in and were given a detailed explanation of the benefits Moon juice beverages have to offer and then given a menu to peruse over. We selected several different drinks that I would definitely say made us just that much more gorgeous and balanced, but their homemade almond milk definitely took the cake. They call it a milkshake. While I wouldn’t go that far, it is quite creamy and satisfying, with light froth bubbling on top. The lone $9 bottle was downed way too quickly once we got home, and my mom made it her next task to master the art of making her own almond milk.

I came home from school a few days later to an odd bowl of nuts floating in water on the kitchen table. After a skeptical inquiry, I was informed that it was part of the almond-milk making process. After the nuts soaked, my mom threw them in the blender, added more water, and walla! Almond milk. Add a dash of sea salt and some honey, and you are good to go. She used a post from Sarah Britton’s website My New Roots to get started. I highly recommend Sarah’s blog – she has great recipes and interesting information on general health.

The video on Sarah’s posting is very helpful in its explanation of the process. It can be used to make any kind of nut milk; the only things you need are nuts, water, a blender, and a strainer.

This does take some time, as the first step requires soaking your nuts overnight. Once that is done, however, the remainder of the process only takes several minutes. The milk only lasts a couple of days as the ingredients do separate, so drink up and make small batches!