Raw Food

In a blender or food processor, blend:
3 yellow bell peppers.
Add:
2 c. almond meal
3 pinches salt
3 dashes cayenne
Dehydrate at 104 degrees for 24 hours or until crisp. These are really good!

This morning’s smoothie has:

Bee pollen
MSM powder
Chia Seeds
Frozen Peach slices
Frozen Strawberries
1/4 cup of OJ
Splash of Almond milk
Banana
Handful of Spinach
Handful of Broccoli

morning smoothie :

1/2 cup kale,

4 frozen strawberries,

1 banana,

1/2 cup water, and it is GREAT! Have it with tablespoon almond butter for breakfast, good source vitamin c!

http://www.youtube.com/watch?a&feature=youtu.be&v=mk64kkETkdQ

Herbed Almond Cheese

2 Cups Almond Cheese

2 tbsp Pine Nuts (chopped)

2 tbsp Red Onion (finely minced)

1 tbsp Fresh Parsley (finely chopped)

2 tsp Light Mellow Miso (not dark miso, must be yellow in color)

1 tsp Green Onion (finely minced)

1 tsp Nutritional Yeast (optional)

1 tsp Garlic (crushed)

pinch of pepper

-Combine all ingredients in bowl and mix well.

-Can be stored in refrigerator for up to 4-5 days.

In a small saucepan over lowest heat, melt:

1 jar Cacao Bliss

Stir in 2/3 c. maple syrup

1/2 c. raw agave

dash crystal salt

dash of powdered vanilla

Continue stirring until dark and creamy. (It takes a few minutes.)

Pour1/2 the batter into  24 mini cupcake papers.(12 large)  Use the tiny cupcake papers so you won’t over eat! Freeze for 10 minutes.

Take 1 cup nut butter, almond or cashew. I used cashew today and they are amazing!

Top each chocolate base with a tsp. of nut butter.

Pour the rest of the chocolate sauce on top. Freeze for 10 minutes, and you have the most delicious chocolate nut butter cups you’ve ever tasted!

This was so fast and easy if you already have zucchini noodles but no sauce:
from M:
Stir or whisk together:
1 Tbsp almond butter
Juice of 1/2 lemon
1/2 tsp garlic powder (guessing)
1/2 tsp ground black pepper (guessing)
1/2 cup or more of diced basil

When that’s a paste, stir in:
2 diced tomatoes (it will make it more liquid)

M says, “About almond butter – I picked up a 16 oz. package of raw almonds at Trader Joe’s today and it was $4.99.  It took a cup and half or 2/3 the bag to make an 8 oz. jar of almond butter.  I just thought it was a great price for that size bag of raw almonds and it wasn’t a sale.”

So to make your own, let me just reiterate that you use unsoaked almonds, and M says to process them in the food processor for about 10 minutes, and then it’ll be just like store-bought! – D

M writes, “I just made the raw almond butter with unsoaked almonds.  It was very close to the jar kind but still not oily like the jar.  I can’t figure that out.  A little over a cup of almonds turned into almost a small 8 oz. jar.  So the question is how much does a cup of raw almonds cost where you live versus the price of the jar.  It still has got to be healthier to use soaked for all the reasons we usually soak nuts…and almonds have to soak the longest.”

To see how to make Brazil Nut Nog, go to:

http://www.youtube.com/watch?v=EFpMbF21Q3I

Soak 1 cup brazil nuts in water for 12 hours. (or cashews, almonds, macadamias)

Let sit out for 12 hours.

Soak 3 dates in a little water for 10 minutes.

Blend nuts with 4 c. water. Strain through a cheesecloth or nut/sprout bag.

Pour liquid back into blender. (save pulp for crackers, cookies or breads).

Add a few grains of:

cinnamon

nutmeg

cardamon

and the dates plus date water. Blend again. Pour into a glass and sprinkle with cinnamon. Chill.