Ingredient: water
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Homemade Almond Milk
Servings Ingredients- 1 cup whole, raw almonds soaked 8-12 hours, drained, and rinsed
- 1 1/2 cups water
- 3 pitted dates soaked (Medjool brand is best)
- 1/2 teaspoon vanilla extract (alcohol free is best)
Servings Ingredients- 1 cup whole, raw almonds soaked 8-12 hours, drained, and rinsed
- 1 1/2 cups water
- 3 pitted dates soaked (Medjool brand is best)
- 1/2 teaspoon vanilla extract (alcohol free is best)
Instructions- Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender.
- Blend on high speed until very smooth. Add the remaining 1 cup water and blend until smooth.
- 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.
- Serve at room temperature or chilled. Store in the refrigerator for up to five days.
- This can be used as a base for smoothies or cereal.
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Blueberry Lemonade
Servings Ingredients- 2 tablespoons granulated sugar Xylitol
- 2 cups water
- 1 pint fresh blueberries
- 1 1/2 cups freshly squeezed lemon juice (about 10 large lemons, including pulp, but not seeds)
Servings Ingredients- 2 tablespoons granulated sugar Xylitol
- 2 cups water
- 1 pint fresh blueberries
- 1 1/2 cups freshly squeezed lemon juice (about 10 large lemons, including pulp, but not seeds)
Instructions- First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils.
- Lower the heat and allow the syrup to simmer for another minute.
- Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.
- In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.
- To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
- Makes base for 12 servings.
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Poached Eggs Over Sauteed Greens
Servings Ingredients- 4 free range chicken eggs
- 1 teaspoon light vinegar (rice, apple cider, or white wine)
- 4 cups water About
- 1 cup thinly sliced leeks, white part only
- 6 medium cloves garlic, sliced
- 4 cups chopped kale
- 3 +1 tablespoons chicken broth
- 2 tablespoons fresh lemon juice
- salt and black pepper to taste
Servings Ingredients- 4 free range chicken eggs
- 1 teaspoon light vinegar (rice, apple cider, or white wine)
- 4 cups water About
- 1 cup thinly sliced leeks, white part only
- 6 medium cloves garlic, sliced
- 4 cups chopped kale
- 3 +1 tablespoons chicken broth
- 2 tablespoons fresh lemon juice
- salt and black pepper to taste
Instructions- Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs.
- Make sure there is enough water to cover eggs.
- While water is coming to a simmer, heat 1 tablespoon broth in a separate stainless steel 10-12 inch skillet.
- Saute sliced leeks in broth over medium heat for about 3 minutes.
- Add garlic slices and continue to saute stirring constantly for another minute.
- Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally.
- When done season with salt and pepper.
- Poach eggs until desired doneness.
- This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
- Do not add any salt to the poaching water for the eggs.
- Salt has a tendency to dissolve the egg whites.
- Remove from vinegar water with slotted spoon and place on top of a towel first before placing on the greens.
