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Califia Farms Unsweetened Almond Milk -- 32 fl oz


Califia Farms Unsweetened Almond Milk
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Califia Farms Unsweetened Almond Milk -- 32 fl oz

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Califia Farms Unsweetened Almond Milk Description

  • No Sugar Added
  • 35 Calories Per Serving
  • Gluten Free
  • Soy Free
  • Dairy Free
  • Carrageenan Free
  • 40% More Calcium Than Dairy Milk
  • Kosher
  • Non-GMO Project Verified

Califa Farms

 

Where plants are queen.

 

Meet our muse Queen Califa (pronounces Cal-uh-Fee-ahh), a mythic warrior and fierce protector of the land.

 

It is from her story that the golden state of California inherited its powerful name.

 

And it is her guardian spirit over the life-giving abundance of plants that guides us in our mission to return food to its original nourishing purpose.

 

Where plant based is planet based.


Directions

Refrigerate after opening. Do not freeze. Shake well for best taste. Flash pasteurized. Fresh for 7-10 days after opening.
Free Of
Gluten, GMOs, dairy, carrageenan, soy, lactose, added sugar.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 8 fl oz (240 mL)
Servings per Container: 4
Amount Per Serving% Daily Value
Calories35
Total Fat3 g4%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium160 mg7%
Total Carbohydrate1 g0%
   Dietary Fiber1 g4%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein1 g
Vitamin D0 mcg0%
Calcium430 mg35%
Iron1 mg6%
Potassium30 mg0%
Other Ingredients: Almondmilk (water, almonds), calcium carbonate, sunflower lecithin, sea salt, natural flavors, locust bean gum, gellan gum, potassium citrate.
Allergen statement: contains almond.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Mini Veggie Frittatas (Gluten-Free)

Don’t let these petite frittata muffins fool you. They may be small, but they’re packed with vegetables! Each adorable handheld portion has mushrooms, peppers, onion, broccoli and two types of potatoes. Add in a few eggs, almond milk, gluten-free flour, flaxseed meal and mouthwatering spices, and the mixture is complete. Bake a batch of 24 and freeze for grab-and-go breakfasts. Experiment with the recipe and add your favorite veggies to make it your own. Eight Mini Frittata Muffins Sit On a White Plate Next to a Bunch of Fresh Dill | Vitacost.com/Blog

Mini Veggie Frittatas (Gluten-Free)

  • 3 Tbsp. extra virgin olive oil
  • 2 cups sliced mushrooms
  • 1-1/2 cups diced sweet potatoes
  • 1-1/2 cup diced red potatoes
  • 1 cup diced yellow and red peppers
  • 1/2 of red onion
  • 6 cups frozen broccoli florets
  • 1 cup King Arthur Baking Company Measure for Measure Gluten-Free Flour
  • 1/2 cup whole ground flaxseed meal
  • 2 tsp. baking powder
  • 3 eggs
  • 1-1/2 cup almond milk (unsweetened)
  • 3 tsp. Himalayan pink salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 tsp. dill (fresh or dry)
  1. Preheat oven to 350 degrees F and line muffin pan with muffin cups.
  2. In large skillet on medium heat, add olive oil and sauté red onion, peppers and mushrooms for two minutes. Add sweet potatoes, red potatoes and two Tbsp. water. Cover and cook about 15 minutes or until vegetables soften.
  3. Meanwhile, in large bowl, mix flour, flax meal and baking powder. Add eggs, milk, salt, dill, onion powder and garlic powder, and mix until ingredients are incorporated.
  4. Add cooked vegetables and broccoli florets to bowl, and mix until all vegetables are covered with batter.
  5. Fill muffin cups with vegetable mixture.
  6. Bake 25 minutes or until a toothpick comes out clean.
  7. Serve warm or at room temperature. Refrigerate 2 to 3 days or freeze for about 2 weeks.

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