Recipes

Almond Milk

Ingredients:

• 1 C. soaked almonds
• 5 C. filtered water
• 1 T. lethicin (this will make it creamy but is not a raw product)
• 3 T. agave
• 1-2 drops pure maple extract*
• pinch of salt

Directions:

1. Put 2 cups of the water and the rest of the other ingredients in a blender jar; blend until smooth. Pour the blended liquid over a bowl, through a clean nylon stocking, several layers of cheese cloth, or a "milk sprout bag."
   
2. With clean hands, push the liquid through the material. Rinse the blender jar with the remaining 3 cups of water and add to bowl.

The almond milk will remain fresh for five days in the refrigerator or six weeks in the freezer. The remainder of the milk can be frozen for use with crackers, cookies, etc. that are made with the pulp.

*Look for natural flavorings that do not contain alcohol, but instead have the flavor of the herb or nut. We really like Frontier Natural Extracts – these can be purchased from your local health food store.

Basic Crackers
(From left over pulp from making almond milk)

(Requires a dehydrator)

Ingredients:

• 2 Cups Flax Seeds
• 1 T. Virgin Olive Oil
• 1 1/2 tsp.Sea Salt
  
• 1 or 2 Cup Almond Pulp

Directions:

1. Place all the ingredients in a bowl or in the food processor and cover with water and allow to sit 1 or 2 hours. It will become a congealed mass.
2. Add all the ingredients to the food processor until blended.
3. Pour out on a 1 or 2 dehydrator sheet and spread to desired thickness. The crackers are easy to chew and crisp when spread thin. Dry in dehydrator to desired crispness.

Variations:

• Sweeten with 6-8 drops of Stevia (or to taste – can be omitted).
• Adding soaked raisins at the end of blending gives a sweeter cracker.
• ½ C sesame seeds add nutrition and are delicious. Sesame seeds can also be sprinkled on tops of the crackers before dehydrating.

This is a basic cracker. Try your own creativity to delight your tastes!

Pineapple Delight

Ingredients:

• 1 pineapple
• 1 cup cilantro
• 2 green lettuce leaves

Directions:

1. Juice the pineapple, cilantro (stems and all), and lettuce together.
2. Serve in a fancy glass with ice (use ditilled water to make the ice).

**Warming up to Living Foods by Elysa Markowitz

Walnut Pate **
(Does not require a dehydrator)

This rich, meaty pate is a good choice when you are really hungry. For a satisfying lunch, have a scoop of it on a Garden Salad with Honey Mustard Dressing (see below).

Yield: 3/4 cup, 2 servings

Ingredients:

• 1 cup soaked raw walnuts
• 1 T. fresh lemon juice
• 1 tsp extra-virgin olive oil
• 1 tsp tamari
• 1/4 tsp garlic powder
• Dash salt
• 1 T. minced fresh parsley
• 1 T. minced onion

Directions:

1. Place the walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor fitted with the S blade and process into a paste. Stop occassionally to scrape down the sides of the bowl with a rubber spatula.
2. Transfer to a small mixing bowl. Stir in the parsley and onion and mix well.

Store in a sealed container in the refrigerator. Walnut Pate will keep for five days.

Variations:

• For Curried Walnut Pate: Add 1/4 tsp curry powder.
• For Pecan Pate: Replace the walnuts with an equal amount of soaked pecans.

**This recipe comes from Jenny Cornbleet’s book, Raw Food Made Easy for 1 or 2 People.  It is a wonderful recipe you will use over and over. Jenny is an instructor for the 'Living Light Culinary Arts Institute.'  Jenny was my teacher.