4 C. hot water
1 C. cooked rice (white or brown, it’s up to you)
1 tsp vanilla
Place ingredients in a blender and process until smooth. Let the milk set for about 30 minutes (for the solids to settle down, you can forgo this and rely on the nut bag without concern), then using a nut straining bag, strain off the solids. Squeeze the solids in the bag to get all the remaining liquid out. Makes about 4-4 ½ C rice milk
Notes: The rice needs to be warm/hot. You can use leftover rice but would need to reheat it when making the milk. Suffice it to say, fresh made rice works best.
1 ½ C pre-soaked almonds (soaking almonds is also known as “sprouting” them. It removes the natural grow inhibiting enzyme found on the skin...and creates a creamier milk)
5 C water
1 Tbsp honey (or sweetener of choice)
1 tsp vanilla (optional)
Put almonds and water in blender and process, blending well. Using a nut bag, strain out the almond solids. Squeezing to remove all the liquid. You can dehydrate these solids and use in place of nuts in other recipes or compost them to add nutrients to your garden. Add sweetener and vanilla and mix. Chill. Remains fresh for about a week.
Almond Milk (a creamier even healthier version)
½ cup raw almonds (again, soaked 24-48 hours, rinsed several times)
1 Tbsp flax seeds
1 tsp lecithin granules
2 Tbsp honey (or sweetener of choice)
⅛ tsp almond extract (optional, I don’t use)
3 C water, warm is better, helps blend ingredients
Heat water, don’t boil. Put water, almonds, lecithin, flax seeds in blender and process until mixed and smooth. Use a nut bag to filter out solids. Add flavoring and sweetener. You can dehydrate solids and use in baking of breads, cookies etc. If the milk is too thick, just add more water until you get the consistency you desire.
NOTE: I usually soak an entire bag of almonds and then use what I need to make milk and store the rest in a ziploc in the refrigerator. I will even add some of these nuts with some of the milk to smoothies. I will snack on the soaked almonds...or make almond nut butter out of them. They will remain fresh for about a week or so. Recipes can easily be doubled.
Almonnaise (Mayonnaise substitute)
½ C. whole raw almonds soaked (in distilled water for 24 hours)
½ C. distilled water
1 tsp nutritional yeast (adds a cheesy flavor)
¼ tsp garlic powder
½ tsp sea salt (I use Redmond brand)
1 to 1 ¼ C safflower (or healthy mild oil of choice)
3 Tbsp fresh squeezed lemon juice
½ tsp apple cider vinegar
Peel soaked almonds, they should come off fairly easily once soaked. Place almonds in blender with ½ the water and blend until smooth, add more water as needed. Add remaining water, yeast, garlic powder and sea salt. Blend until smooth. Then while blender is running, remove part of lid and reduce blender to low speed. Slowly pour oil in a thin stream until it “suddenly” becomes thick and creamy. add lemon juice and vinegar. Blend for an additional minute to make sure the mixture is well blended. Store in refrigerator. Use in any place you would normally use mayonnaise.
Gluten-Free Mucus-less Pesto
2 ½ C packed basil or parsley
3-4 cloves garlic, crushed
1 tsp sea salt
¼ C soaked raw almonds, drained
¾ C olive oil
pepper to taste
½ C. nutritional yeast flakes or non-dairy parmesan cheese
In a blender, combine basil or parsley, garlic, salt, soaked almonds, and olive oil. Blend until creamy, butter like consistency. Add more oil if needed. Add more salt and pepper to taste. Finally, add the nutritional yeast flakes to add that cheesy flavor.
(Vegetable) Cheese Sauce
2-3 C carrots, cleaned and peeled
Juice from ¼ - ½ lemon or to taste
1-2 Tbsp olive oil
2 Tsp nutritional yeast flakes, or to taste
minced garlic to taste
Put all ingredients into a blender and process until smooth and creamy. Use just enough water to blend easily. Adjust amount of water for desired thickness for sauce or dip. If thick enough, makes a great “cheese” sandwich spread. Perhaps the kids won’t notice their “mac n cheese” is different.
OK, food is good...not so sure about that other thing.
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