The Complete Book of Raw Food (58 page)

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
4
Y
IELDS
6 cups

2 cups almonds soaked and drained

4 cups pure water

3 tablespoons honey

1 ½ teaspoons vanilla bean extract

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon Celtic sea salt or to taste (optional)

Place 2 almonds in blender with 4 cups water blend until smooth. Line pitcher with sprout bag, pour mixture into bag, and squeeze out all liquid into pitcher.

***Keep the pulp for crackers or bread or throw away.

Add honey, vanilla bean extract, ground cinnamon, ground nutmeg, ground cloves, and Celtic sea salt (optional).

Blend all ingredients in blender and serve.

Almond Cheese or Yogurt

BY
S
HARON
E
LAM

A
DVANCED PREP
:
2 ½ days
I
MMEDIATE PREP
:
40 min

Y
IELDS
6 to 8 cups
S
PECIAL
E
QUIPMENT
Blender, Sieve, Draining Bags

2 to 3 cups almonds

basil, chopped, to taste

garlic, minced, to taste

lemon juice, to taste

Celtic salt, to taste

Soak almonds for 12 to 24 hours (the longer soaked, the easier to skin). They will double in size. Discard soak water.

Boil a pot of water. Using a wire sieve, blanch a cupful of almonds at a time by immersion for 7 seconds. Skin each batch as you go.

Blend 4 cups skinned almonds with 4 cups water in a Vita-Mix or blender. Pour into quart canning jars and set in a warm place for approximately 12 hours. The mixture will grow and there will be lots of air holes throughout. There will also be about ¾ to 1 inch of yellow liquid at the bottom of the container.

Pour the mixture into draining bags. You can also use nylon painter bags—quart or gallon size. Twist and knot bags. Hang over the sink or a bowl for about 12 hours.

Add chopped basil, garlic, lemon juice, and Celtic salt. Use your imagination and create your own favorite spreads.

Almond, Hazel, or Sunflower Milk

B
Y
S
HAZZIE

A
DVANCED PREP
:
6 hours for soaking
I
MMEDIATE PREP
:
10 min

Y
IELDS
3 cups
S
PECIAL
E
QUIPMENT
Blender

2 cups raw almonds, hazelnuts or sunflowers, or a mixture of these, soaked for at least 6 hours and drained

2 Medjool dates, or 4 other dates, pits removed

Combine all the ingredients in your blender with 1 ¼ cups water. Blend for as long as possible, to break down the solid ingredients.

Pour the mixture through a strainer into a bowl. Add the solid bits back into the blender with another 1 ¼ cups water, blend again, and strain. Store the milk in the fridge, and use within 2 days. Don’t worry if it separates; just shake it before use.

Contributor’s note:
Always make enough almond or sunflower milk for 2 days and keep it in the fridge. Drink it any time by itself, or add some to a blender with a piece of fruit for a quick and filling drink.

Brazil Nut Mylk Magic

B
Y
K
AREN
P
ARKER

A
DVANCED PREP
:
4 hours for soaking
I
MMEDIATE PREP
:
20 min

Y
IELDS
6 to 7 cups
S
PECIAL
E
QUIPMENT
Blender, Nut Mylk bag

1 ½ cups brazil nuts, unsoaked

½ cup white sesame seeds, soaked up to 4 hours

3 cups young coconut water

½ teaspoon Celtic sea salt

1 tablespoon mesquite meal

5 drops liquid stevia (optional)

Combine all the ingredients in a high-powered blender and mix until smooth.

Strain the mylk by pouring it through a nylon mesh nut mylk bag, catching the liquid in a pitcher and squeezing the remaining liquid from the bag. Serve immediately.

Cashew Yogurt

B
Y
C
HERIE
S
ORIA

A
DVANCED PREP
:
6 to 12 hours for soaking + 2 days for rejuvelac

Y
IELDS
1 quart
S
PECIAL
E
QUIPMENT
Blender, sprout bag, glass jar

2 cups raw cashews, soaked in purified (non-chlorinated) water for 6 to 12 hours and drained

2 or more cups
rejuvelac
(recipe)

¼ cup pure maple syrup or date paste, to taste

1 teaspoon vanilla extract or ⅛ teaspoon almond extract

Place the cashews in a blender with the rejuvelac. Blend until smooth and creamy, adding more rejuvelac, if necessary.