Spring2015

Recipes

Flavored Roasted Almonds
Melt 1 tablespoon of butter in large Pyrex bowl. Add about 1 1/2 quarts of almonds, stir and coat with butter. (olive oil can be substituted.)
Heat for 2 min on high in microwave, and then stir. Repeat 2-3 times.
Sprinkle with a mixture of 1/3 salt, 1/3 sugar, 1/3 garlic powder. (I make up a small jar, and it lasts most of the year.) They are lower in sodium, and people love them and canít figure out what the ingredients are!

Judy Jollett

Almond Milk: Recipe 1
SERVINGS: 4 CUPS
Per cup: Calories: 112, Fat: 9g, Carbohydrates: 4g, Fiber: 1g, Protein: 4g
Ingredients
1 cup almonds (1/2 lb- suggest Ĺ Nonpareil, Ĺ Monterey variety), soaked in water for 6-12 hours
4 cups water
Instructions (Video if you prefer https://www.youtube.com/watch?v=WeZCMNB2YO0 )
Drain the soaked almonds and rinse them well. (Discard the soaking water.)
Combine all of the almonds and fresh water (4 cups) in a blender, and blend until the almonds have broken down and the milk looks creamy.
Strain the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.
Store the almond milk in an airtight container in the fridge for up to 3 days. (You can freeze leftovers, if needed, for up to 3 months, too!)
Recipe Notes
For a sweetened almond milk, try adding up to 4 dates for the batch, then strain as directed.
For a flavored almond milk, feel free to add a splash of vanilla extract for a vanilla milk, or 1 to 2 tablespoons of cacao powder for a chocolate milk. (Sweeten with dates or maple syrup, to taste.)
For an extra-special treat, try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup or 2 pitted dates to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!

What to Do with the Leftover Almond Pulp?
Use in another product
Ddry out (in oven) and sprinkle on salad
Try making one of these sweet treats:
Raw Cookie Dough Bites
Grain-Free Fudgy Brownies
Almond Pulp Crackers

ALMOND MILK: Recipe 2
7.2 OZ ALMONDS (soaked for 8 hours)
1 tsp STEVIA LEAF POWDER (not extract)
1 liter WATER
First, grind the almonds in blender for 10 - 15 seconds. Then add the stevia powder and water and blend for a minute or so until creamy. Pour the milk through a nut milk bag into a mixing bowl. Squeeze to extract all of the liquid.

Alternative Almond Milk made with almond butter: Recipe 3
2 TBS Almond Butter
2 Cups water
Combine and blend the almond butter and water in a high-speed blender until smooth.
Transfer to a tight fitting glass jar and refrigerate until ready to use.
Shake Well before using

Vanilla Almond Milk Ice Cream
4 CUPS FRESH ALMOND MILK (STEVIA SWEETENED)
2 TBSP VANILLA EXTRACT
3-4 DATES (Soaked overnight in 1/3 cup WATER - enough to cover the dates)
1 tsp (level) ARROWROOT POWDER
1 tsp (level) ACACIA FIBER POWDER - (GUM ARABIC) (optional)
PINCH OF SALT
Add all of the above ingredients to a high speed blender (I use a Vitamix) and blend for about a minute to make a creamy ice cream batter. Chill the batter in the refrigerator. Then add to your ice cream maker (I use a Lello 4080).

Golden Ginger Ice Cream Batter - 32oz
4 CUPS FRESH ALMOND MILK (STEVIA SWEETENED)
2 TBSP VANILLA EXTRACT
3-4 DATES (Soaked in 1/3 cup WATER overnight)
1 tsp ARROWROOT POWDER
1 tsp of ACACIA POWDER
PINCH OF SALT
1 LARGE TBL HONEY (add while heating)
2 TBSP FRESH GRATED GINGER
2 TBSP FRESH GRATED or CHOPPED TURMERIC
1/2 tsp CINNAMON POWDER
1/4 tsp BLACK PEPPERCORNS
1/4 tsp CARDAMOM SEEDS
1/4 tsp ANISE SEEDS
1/8 tsp CLOVES (POWDER)
1. BLEND
2. HEAT IN SAUCEPAN (or double boiler) JUST TO THE POINT OF A SIMMER.
3. CHILL