Cashew Milk
4 1/2 Cups of Pure Water
1 1/2 Cups of Cashews (soaked in water for several hours or overnight)
1/4 Cup Agave Nectar
2 Tsp. Vanilla Extract
1 TB Coconut Oil (optional)
1/4 Tsp. Sea Salt
Place the water and cashews in the blender and blend on high for 1-2 minutes until smooth. Strain if desired and then return to the blender with the rest of the ingredients and blend again until smooth. For a sweet cashew milk, add a couple more tablespoons of agave.
Vegetable Juice #1 -
(Juicer used, not blender)
(All vegetables are organic)
1/2 lg. Cucumber with skin
1 whole Beet, with skin and greens
about 2 inches of fresh Ginger, peeled
part of a bunch of Italian Parsley
part of a bunch of Red Dandilion Greens
Generous sprinkling of Dulse flakes
a little salt and pepper to taste.
Stirred and iced.
Vegetable Juice #2
(Juicer used, not blender.)
5 whole Carrots with peel
1 whole Red Bell Pepper – seeds and stem removed
1/2 small yellow onion, peeled
3 stalks of Celery with leaves
part of a bunch of Italian Parsley
part of a bunch of Red Dandilion Greens
Generous sprinkling of Dulse flakes
a little salt and pepper and Soy Sauce to taste.
Stirred and iced.
Creamy Lucuma Almond Milk
by Joanna Steven
Servings: approx. 4
Skill Level: Beginner/Easy
Special Equipment Required: Blender & Nut Milk Bag
Nut milks are already creamy and dreamy, but did you know lucuma could take them to the next level? Add a little lucuma powder to your smoothies and shakes, and experience a whole new dimension of smoothness.
Ingredients
- 1 cups raw almonds, soaked
- 3 cups water
- 2 T dark agave nectar
- 1 T lucuma
Directions
- Blend the almonds and water together until smooth, about one minute.
- Strain the liquid through a nut milk bag, discard the pulp, and rinse the blender.
- Pour the almond milk bag in the cleaned blender, add the agave nectar
and lucuma powder, and blend until smooth, about 30 seconds.
- Lucuma Almond Milk will keep for about 3-4 days in a sealed container in the refrigerator.