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Ingredients
1 banana
⅓ C. water
1 soft date, pitted
2 medium apples, cored and quartered
2 tsp fresh lemon juice
Preparation
Add ingredients to high speed blender (or if you have a blendtec use the FourSide jar) in order listed. Secure lid and select Sauces. To watch a video
Ingredients:
2 C. homemade almond milk
20 -25 chili peppers stems (wash well in warm water) or alternatively one can try–
1 ¾ tsp of grass fed gelatin (caution not vegan) +
add yogurt culture
Equipment:
Insulated casserole dish with lid or yogurt maker
2 x 2 square piece of cheese cloth
thread to tie
Preparation:
Heat the almond milk until luke warm. Tie the pepper stems in the cheese cloth. Pour the almond milk in the insulated casserole dish or a yogurt maker. Put the pouch of stems in the milk. Push the pouch of pepper stems down to make it sink in the milk. Cover with the lid.
Yogurt will set after 5-6 hours. If the yogurt is not sour enough, let it set for 2 additional hours. Discard the pouch of stems after the yogurt has been made. After refrigeration, the solids separate to the top. If it is not thick enough, the yogurt can be strained through a cheese cloth.
For Vanilla yogurt: add the seeds of a vanilla bean or 1 teaspoon vanilla powder to the milk mixture before culturing. A touch of tupelo honey or maple syrup when serving will also help bring out the vanilla flavor.
Ingredients
2 C. soaked almonds
1 C. water
1 tsp probiotics
Preparation
Blend all ingredients at high speed until smooth. Place the mix in a strainer lined with cheesecloth; place a weight on top. Leave to culture at room temperature for at least 24 hours but no longer than 48 hours. Once culture is complete, stir in the following.
Ingredients
¾ tsp Himalayan salt
2 tsp nutritional yeast (if you have PLD this will ↑ symptoms) or
2 tsp coconut aminos
Preparation
Transfer cheese mixture to a ring mould. Place cheese in refrigerator or remove ring and place in a dehydrator at 105ºF for 24 hours to develop a rind.
Ingredients
1 bunch kale
1 Tbsp olive oil
Himalayan salt, to taste or omit.
Prepatation
Preheat oven to 200°F or the lowest your oven will go. If you want this truly raw then the food needs to be dehydrated at less than 118º. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, spray with olive oil (I use a can with olive oil that sprays), then sprinkle with Himalayan salt. Arrange leaves in a single layer on a large baking sheet lined with parchment paper. Parchment paper allows for easy clean-up. Bake 20 minutes until dry. Place baking sheet or parchment paper on a rack to cool.
Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. Grind a handful of chips (about half) in a mortar and pestle and sprinkle it over popcorn. I seasoned the popcorn with Himalayan salt.
Ingredients
1 ½ cups raw almonds, soaked 12 hours
1 ½ cups water
3 tablespoons hummus
1 tablespoon coconut oil (or oil of your choice)
juice from 1-2 medium lemons
1 tsp chopped fresh oregano
1-2 teaspoons Himalayan salt (or omit)
¼ – ½ teaspoon pure garlic finely diced
Preparation
Rinse almonds thoroughly in fresh cold water, drain and put into blender. Add 1 ½ cups water. Blend on highest setting for 3-4 minutes. Stop blender, add remaining ingredients and blend until very, very smooth (an additional 3-5 minutes.)
Open and place sprout bag or cotton cloth (or even a clean stocking) in a large bowl or pitcher.
Pour the almond cheese mixture into a bag and close with drawstrings, rubber band, or a twist tie. Place bag of almond cheese mixture in pitcher or bowl so that it will drip and strain for 12 hours. Place draining cheese in the refrigerator for 12-24 hours to thoroughly drip. You can also let the mixture ferment slightly by allowing the cheese to strain on the counter for 6 hours and then moving it to the refrigerator to strain for the remaining time period. Store cheese in the refrigerator for up to 5 days.
Ingredients
3 C. walnuts, soaked overnight
½ – 1 C. Water
¼ C. diced red onion
¼ C. minced cilantro
1 lemon peeled
1 Tbsp hemp seed oil (optional)
⅓ tsp Himalayan salt (omit)
Freshly ground pepper
2 small garlic clove
1 thin slice turmeric root or
1 tsp curry powder
Preparation
That that is pictured is made in a food processor. When made in a high speed blender the pâté resembles a very thick cream. Process all ingredients starting with ½ C water in a high speed blender. Serve alongside diagonally thinly carrots or round thicker zucchini slices, or cucumbers, or sunchokes or jicama slices to be used like crackers for the pâté dip. I first tasted this at a health food fair and found it really delicious when served on cucumber slices. If made thinner, this can also be used as a sauce over vegetables.
Curry Vinaigrette Ingredients
1 clove garlic
¼ tsp coarse Himalayan pink crystals optional
2 tsp curry powder
½ tsp galangal or Thai ginger
1 ½ Tbsp lemon juice
6 Tbsp olive oil
Curry Vinaigrette Preparation
Pound the garlic in a mortar with the sea salt auntil it forms a smooth paste. Add the curry powder (use commercially prepared powder or make your own, by using the recipe below.) Add ginger and work in the garlic. Stir in the lemon juice and whisk in the above oil.
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp cardamon seeds
1 small stick cinnamon
10 cloves
¼ tsp pepper
1 tsp turmeric
Grind the whole spices in a spice mill, then stir in the turmeric powder or grind fresh root. Use soon after making and store any that is left over in a cool place in a tightly covered jar.
Salad Ingredients
1 pound beets, mixed red and golden
6 scallions, white parts only, minced
Lemon juice
½ C. currants
2 large bunches watercress or a mixture of water and field cress
2 firm apples (Gala)
1 cucumber
¾ C. walnut meats, freshly cracked and roasted
Preparation
Preheat the oven to 400ºF.
Leaving the tails and an inch of the stems on the beets, rinse them, put them in a baking pan with ¼ inch of water, cover, and bake them until they are tender when pierced with a knife, about an hour, depending on the size of the beets. Take care not to overcook them. When cool enough to handle, peel the beets, slice them in half, then into wedges, and toss them with 2 tablespoons of the vinaigrette and half the scallions. Add lemon juice to taste to make the beets a little tart. Set them aside.
Cover the currants with hot water and let them stand to soften for 15 minutes. Then drain, gently squeeze them to remove extra water, and add them to the cooked beets.
Go through the watercress and break off the small branches from the thick main stems. Discard any yellow leaves. Wash and spin dry. If you are using field cress, wash and dry it also.
Quarter the apples and slice them into thin pieces. Combine them with the cucumber, walnuts, and the rest of the scallions; toss with 2 tablespoons of the dressing. If you are using both kinds of cress, combine the two cresses, dress them with the rest of the vinaigrette, and set them out on salad plates or a large platter.
Arrange the beets on top of the greens with the cucumber, apples, and walnuts scattered over and around them.
Ingredients
1 Cup almonds soaked overnight
½ cucumber sliced in circles
2 spring onions (green onions, scallions)
1 small carrot (about 50g, 2 oz)
squeeze lemon juice
2-3 tsp Nori flakes (optional)
Preparation:
Soak the almonds at overnight, changing the water in the morning. Drain the almonds, and peel them if you have the time; it enhances the appearance. Chop the celery, spring onions, carrot. Put celery, spring onions, carrot, almonds into a blender or food processor, process until smooth. Add lemon juice to taste, and mix in optional seaweed flakes. Himalayan salt is optional. Mound the pâté on the middle of a plate. Fill half the plate with a mixed leafy salad. Arrange chopped vegetables surrounding this: rounds of cucumber, rounds of thinly broccoli [including the stem], or some sweet corn.
Ingredients
2 C. soaked almonds
½ red onion
fresh thyme
1 lemon
thin slice of garlic
½ carrot
fresh parsley leaves
Preparation:
Soak almonds overnight to diminish phytates, changing the water in the morning. Drain the almonds. Chop onions and carrot. Alternate putting almonds, carrot, parsley and onion through the feed tube of a food processor or use a high speed blender. Add fresh thyme or parsley or finely chopped garlic. Add a squeeze or two of lemon juice to taste. Thin with water if necessary. Spread paté on cucumber, jicama, sun choke cut in cracker-like-slices, stuff into squash blossoms or spread on a rye crisp cracker. Serve as appetizers. I first tasted this at a health fair given by the makers of a single gear juicer. I had it on zucchini slices and loved it made with walnuts. Decorate the tops with grated carrots or a few finely chopped herbs.
The original recipe called for Bragg’s liquid aminos but these have too much salt and are a ferment, harmful to PLD’rs. So omit and use a dash of Himalayan pink salt if you wish.
Another Recipe for Almond Paté
Ingredients:
4 C. soaked sliced almonds (raw)
8 spring onions
2 ½ C. organic broccoli slaw
large squeeze of lemon juice
pinch Himalayan pink salt
Preparation
Chop spring onions. Mix with the soaked almonds and broccoli slaw and place into a food processor (for a smoother consistency, use a blender). Once all ingredients are processed or blended, transfer them into a mixing bowl. Add a squirt of lemon juice and sprinkle some Himalayan salt to taste. Refrigerate for an hour to blend ingredients.
