As you may know I use raw almond milk daily. Our family goes through about a 1/2 gallon per day. I use it in my smoothies and sometimes my children will use it on raw granola's. I take the leftover pulp and make nut cheese or pate's, dehydrate it into flour, make raw cookies or add it to raw breads.
I wanted to share a couple of video's on how to make RAW ALMOND MILK. This type of milk is delicious, easy to make and very helpful for those that are lactose intolerant and/or want to avoid dairy. You can find a link on the sidebar for a couple of books that will inform you about Dairy.
Thanks to RawGlow for the video above!!!
I highly recommend, " The China Study"
The China Study
T. Colin Campbell,...
blend until sticky and press on bottom of a springform pan
1 1/2 c. raw cashews~soaked for a couple hours and drained
1/3 c. lemon juice
1/3 c. extra virgin coconut oil~melted
(set in dehyrator if needed)
1/3 c. raw honey or raw agave
1 t. vanilla extract
2 twist o Himalyan Salt
Place all ingredients in the food processor and process until smooth and creamy..you may need to scrape the sides down after assembly~cover and place in freezer until ready to eat. Then sit out for a couple minutes before slicing. I added the strawberries and placed it back in the freezer until we were ready to eat. You can use any berry or chocolate sauce drizzled over each slice This Saturday I made this cheese cake but I changed it up a bit....first I doubled the recipe...and instead of the fresh strawberries I crushed pecans in my Magic Bullet and spread them on top of the cheesecake. Then I made some raw chocolate....raw cacao...agave...vanilla and a bit of extra virgin coconut oil to firm it up a bit and then I drizzled it all over the top...!!!! sorry no pics, my drive is messed up. But it was simply amazing and a hit for those who were up for the taste test at one of our family Christmas gatherings. Have a blessed Christmas ...........................and remember JESUS love
Potatoes are another winter vegetable we received in our boxes this past week.
This is a quick and easy soup to prepare that can be eaten for lunch or dinner along with an avocado sandwich on Ezekiel, gluten free bread or a lettuce/collard leaf roll up. Make sure to add a variety of vegetables on your sandwich. I like avocado slices, red onions, red bell pepper strips, banana peppers, Mrs. Dash and sometimes a bit of Dijon Mustard.
Easy Potato Soup
2 large cloves of garlic minced~sauteed in saucepan with extra virgin coconut oil
12 c. water
3 small onions sliced in food processor
10-12 red potatoes~sliced in food processor ( or white potatoes)
1 cup sliced baby carrots in food processor
2.5 oz of veggie broth powder ( I use Seitenbacher) or Pacific low sodium vegetable broth
1/2 t. Himalayan Salt or to taste
1/3-1/2 c. nutritional yeast
fresh kale ~add at the end after potatoes are cooked
Whenever I make a soup I transfer it to my crockpot and place on the keep warm setting.
If you live in the Northern states please consider taking a Vitamin D2 supplement. When we lack the Sunshine during the winter months it is important to make sure we are getting Vitamin D. Nearly every person with a disease condition is Vitamin D deficient.
It is advisable to get your Vitamin D levels checked to see where you stand.
Remember to drink enough water every day.
Sometimes I find it easier to drink flavored water.
Today I made a couple of quarts of ginger lemonade.
This past week we were able to order an additional box from our CSA farmer. Our weather has been so nice that as of this past Tuesday the fields still had lots of produce....even the delicate salad greens.'
Included in our boxes were: spinach, broccoli, kale, carrots, white/sweet potatoes, parsley, kohlrabi, leeks,and beets with tops!!! Our farmer also sent along collards and mustard greens as extra's for the taking.
I ordered salad greens among several other items.
Below are a couple of recipe idea's to help utilize our veggies from this week.
CRUNCHY PEA SALAD
1 c. cooked or sprouted quinos or substitute with 1 c. hemp seeds or black rice 1-2 c. frozen peas (the more peas the sweeter) 4-6 garlic cloves~minced 1 large green onion~they whole thing~chopped or use the bottom of a leek 1-2 bell peppers chopped 2 celery stalks diced salt & pepper to taste
Italian Dressing olive oil~drizzle over it lemon juice~splash balsamic vinegar~splash oregano basil dash of rosemary/thyme I also added some Italian blend herbs (pre-mixed)
sorry no measurements on the dressing...I just tweek as I go
Mix this together and be amazed...it is delicious....and pretty much a complete meal. You can eat this as is, or stuff a raw bell pepper with the salad or top a green leafy salad with it!
KALE AND MUSTARD GREEN SALAD
1 bunch of kale 1 bunch of mustard greens 2 large green onions-diced..all parts radishes sliced green pepper diced sugar snap peas chopped pumpkin seeds garlic...I like a lot lime juice olive oil Bragg's Liquid Aminos
Top individual servings with Broccoli Sprouts
massage greens, onion, garlic, lime and Bragg's until they are wilted and then add the rest of the ingreds. Let it marinate for a couple of hours Spinach Avocado Dip 3 ripe avocado's (pitted) 2 handfuls of fresh spinach 1/3 c. of fresh lemon or lime juice (add more or less to taste) 1 small dried red jalapeno or 1/4 t. cayenne pepper powder 1 clove of garlic a shake or two of Mrs. Dash
I blended mine in the Vita-mix but you can use a food processor or blender until desired consistency is reached. Today I've been dipping my celery in it!