Ingredient: water

  • Homemade Almond Milk

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    Homemade Almond Milk
    From Living Light Culinary Arts Institute
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender.
    2. Blend on high speed until very smooth. Add the remaining 1 cup water and blend until smooth.
    3. To separate the milk from the almond skins, and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag.
    4. Serve at room temperature or chilled. Store in the refrigerator for up to five days.
    5. This can be used as a base for smoothies or cereal.
  • Blueberry Lemonade

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    Blueberry Lemonade
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils.
    2. Lower the heat and allow the syrup to simmer for another minute.
    3. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.
    4. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.
    5. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
    6. Makes base for 12 servings.
  • Poached Eggs Over Sauteed Greens

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    Poached Eggs Over Sauteed Greens
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs.
    2. Make sure there is enough water to cover eggs.
    3. While water is coming to a simmer, heat 1 tablespoon broth in a separate stainless steel 10-12 inch skillet.
    4. Saute sliced leeks in broth over medium heat for about 3 minutes.
    5. Add garlic slices and continue to saute stirring constantly for another minute.
    6. Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally.
    7. When done season with salt and pepper.
    8. Poach eggs until desired doneness.
    9. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
    10. Do not add any salt to the poaching water for the eggs.
    11. Salt has a tendency to dissolve the egg whites.
    12. Remove from vinegar water with slotted spoon and place on top of a towel first before placing on the greens.