How to Make Your Own Almond Milk
Making your own almond milk is easy!
Yields 4 ½ cups
- 3 cups raw almonds, soaked for 10-12 hours in filtered water, rinsed, and drained
- 6 cups filtered water
- pure vanilla extract (optional)Directions:
In a high-speed blender combine the almonds and the water and blend until creamy. Line a large sieve with double thickness of cheesecloth and place over a bowl. Pour the almond mixture into the sieve and let drain. Then grab the corners of the cheesecloth, hold together securely, and squeeze the cheesecloth to extract all the milk. Reserve the pulp for another use.
Raw Protein Guacamole & Salsa Stuffed Tomatoes…
- 3 Medium Tomatoes
- Hemp Seeds (to garnish & add additional protein)
- 1 Ripe Avocado
- 1 tbsp Raw Protein Powder (plain unflavoured)
- 1 tbsp Olive Oil (cold press)
- 2 tsp Ground Cumin
- 2 tsp Apple Cider Vinegar
- 1 Pinch Celtic Sea Salt
- 1 Pinch Ground Black Pepper
Green Salsa Topping:
- 1/4 Red Onion (diced)
- 1/4 Green Capsicum (diced)
- 1 heaped Tbsp Black Spanish Olives (diced)
- 1 Sprig of Spring Onion (finely chopped)
- 1 Tbsp Cilantro (finely chopped)
- 1 pinch of Smoked Paprika
- Juice of half one lime
- Cut tomatoes in half, and scoop out centres
- In a food processor add all your guacamole ingredients and blitz until smooth and creamy
- Prepare all your salsa ingredients in a mixing bowl, and mix when finished
- With a spoon divide the guacamole into the 6 tomatoes halves and fill
- Top guacamole filled tomato’s with your salsa until all are evenly dispersed
- Lastly sprinkle with hemp seeds to garnish
These are a GREAT Quick bite, fresh packed lunch, or even just an afternoon snack. They are great to look at, and so tasty! I’m always trying to amp up my protein as I eat a lot of raw foods. The protein guacamole is such a great way to do that, yet stay clean and green! I hope you enjoy these as much as I did!
Living food, raw vegan “yoghurt” made out of 1 banana and 1 avocado, some berries and an orange. Yum yum breakfast!
Cabbage ‘n’ Pear Salad with Walnut Crumble and Creamy French Dressing
Salad with homemade guacamole, salsa, sunflower seed “meat”, green onions, and cherry tomatoes.
Raw Lemon & Strawberry Cake
Crunchy, nutty and mild tasting crust with a tingly, lemony layer topped with a sweet strawberry blanket. I made this raw cake yesterday, and it was absolutely amazing! I found this recipe, created by Sarah from My New Roots, and I adjusted it a little bit.
It tasted so good I ate four slices in one go. My mother and my neighbors ate the rest of the cake. And I thought I was being gluttonous, haha!
It is the perfect raw cake for a summer evening, to share with loved ones. It is dense, filling, tasty and gorgeous to look at. Summer colors all over! I would say, get into the kitchen and start ‘baking’, and try to not eat too much of this velvety cake. :)
I don’t think I can type this fast enough! This might be the best ice cream I’ve had in a long while. I was almost persuaded (by my naughty mind) to spend money that I need to save to get dessert, but before giving into temptation I decided to make something at home. This was the result:
Carob Nanner Butter Ice cream
2 medium frozen bananas, cut in forths
1 tsp of raw almond butter
1 tsp of chunky raw peanut butter
1/4-1/2 tsp of carob chips
A pinch of vanilla (from the pod) or 2 drops of vanilla extract
Sprinkle of hemp seeds (optional)
Put all ingrediets in a food processor . It will be pretty loud but no worries! Process until the ingrediets have blended well and move around the blades with ease. Feel feel to switch up the ingrediets. I made a raw version, but you can use whatever you have on hand. If you’re low fat raw vegan take out one or all of the ‘butters’, and omit the hemp seeds. That being said, it’s okay to indulge sometimes. Enjoy!
Simple Instructions on Sprouting and Soaking Nuts and Seeds
If you’ve started reading raw cookbooks, you’ve probably noticed that soaking nuts and seeds is a pretty common practice!
The main reason soaking nuts and seeds is so important is because they contain enzyme inhibitors.
The purpose of these enzyme inhibitors is to protect the nut or seed until it has what it needs for growing.
Nature allowed the inhibitors and toxic substances to be easily removed when the conditions (enough rain and sun) were met.
In nature, when it rains the nut gets enough moisture so it can germinate and produce a plant. The plant then continues to grow with the sunlight.
By soaking nuts and seeds, you release these toxic enzyme inhibitors AND increase the life and vitality contained within them!
The Benefits of Soaking Nuts and Seeds
Enzyme inhibitors get neutralized.
The amount of vitamins your body can absorb increases.
Gluten breaks down so digestion is much easier.
Phytic acid, which inhibits the absorption of vital minerals, is reduced.
Soaking times vary with the nut. Generally the more dense the nut, the longer the soaking time. Ideally, soaking should be done at room temperature.
Soaking Nuts and Seeds
Gather your raw, organic nuts or seeds.
Rinse them in purified or distilled water.
Place them in a glass or stainless steel bowl.
Cover with twice as much water as the nuts or seeds. (1 cup of nuts to 2 cups of water).
Cover the bowl with something breathable like a cloth towel.
Drain and rinse the nuts or seeds every 3 or 4 hours.
The soak water will contain the enzyme inhibitors which is very acidic to the body so make sure to rinse your nuts and seeds well.
Sprouting Nuts and Seeds
Follow the process above for soaking nuts and seeds.
Place the soaked and rinsed nuts or seeds in a sprouting jar. You can get this online or at a health food store.
Cover the jar with screening, cheesecloth, or sprouting lids.
Put the jar face down, at an angle in a low light place. A dish rack or a high rimmed bowl works well because it allows the excess water to drain out.
Rinse every 8 hours. To rinse: Fill jar with water. Shake vigorously. Drain. Repeat 2-3 times.
Make sure you drain the jar well. Seeds
that sit in water can spoil the whole jar!
Once sprouting begins, place in a sun lit area. Don’t place in direct sunlight though. Continue to rinse every 8 hours.
Let the sprouts grow for the suggested number of days.
After the final rinse, let the sprouts dry completely! They should be dry to the touch. This is very important! Refrigerated produce dies quickly.
The sprouts can then be stored in the refrigerator for up to 6 weeks.