Month: October 2024

Ingredients:

1 C raw organic almonds

5 C filtered water

* (If too thin just use less water)

Instructions:

* If you have a standard blender, soak almonds in water eight hours before. If you have high power blender, pre-soak is unnecessary.

* Rinse, if pre-soaked.

• Blend almonds + water in blender.
• Filter through cheesecloth. (Milk it like a cow’s utter!)
• Pour into airtight glass & refrigerate.

For quick almond milk blenderize:

3 C purified water
1 T raw unroasted almond butter (best to drain off top-fat in jar)

OR

1 C water
1 t almond butter

1 medium red waxy skinned white potato, peeled, cubed & steamed)

1/2 cup steamed cauliflower

3/4 cup unsweetened PLAIN non-dairy milk (and/or water)

2 Tablespoons dried parsley

1 teaspoons Dill SEED (essential, different than dill weed)

1 teaspoons Dill WEED

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 Tablespoons lemon juice

2 Tablespoons Red Wine Vinegar

1 Tablespoons mustard

Blenderize, add black pepper to taste. Store in fridge & thin w/ non-dairy milk or more lemon juice, as desired.

Preheat oven to 375°

Place parchment paper atop cookie sheet

Ingredients
* wet almond meal REMNANTS from blending 1 C almonds w/ 4 C water, filtered & squeezed thru cheese cloth bag
* 1 medjool date
* 1/2 C water blended w/ the date
* 1/2 – 1 C dry rolled oats
* Dash of salt
* 1 ripe banana

Instructions
* Combine (by hand) all ingredients
* Roll into small balls & place on the parchment paper
* Press each ball flat w/ fork
* Bake for approx 12 – 15 minutes
* Cool