Almond Milk

Here is my recipe for Almond milk, its delicious and extremely nourishing.
Enjoy experimenting with this milk. You can use it exactly as you would use cows milk.
Almond Milk

Recipe By : Chef Shobhan
Serving Size : 6 Preparation Time :0:10


Amount Measure Ingredient -- Preparation Method
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2 1/2 cups raw almonds -- soaked overnight
6 cups  pure filtered water -- some people like it creamier than others the more water the less creamy
2 dates
2 drops stevia

Strain almonds and rinse them after soaking. Place in blender with 7 cups water and blend until smooth.

Using a nut milk bag,(you cna buy one online) or a dish cloth strain the almonds and squeeze out all the milk. Set the pulp aside for future use - you can freeze it.

Place the milk back in the blender and add in the dates and stevia. Blend again till smooth.

Chill and use as you would cows milk. This milk tasts better!!

Description:
"Creamy and delicious cows milk substitute"
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NOTES : Almonds are the most nutrient dense nut. They are very high in calcium and many other minerals. The milk alkalizes your blood.

Red Cabbage Blueberry and Pumpkin Seed Salad with Chipotle Balsamic Dressing

I'm so sorry I haven't posted for so long. I got extremely busy with recipe testing for a raw dessert business possibility that I have totally neglected my blog for a couple of months. But now I am back with a new recipe that I think you will all enjoy. I have to say that I am not doing the raw diet anymore, but I am still vegetarian. I found that being raw was great and I still do mainly raw foods, but I wanted to have a little more freedom with what I was eating. Also we inherited some chickens and they lay eggs all the time and I just kept thinking............wow a quiche with fresh eggs would be amazing.........so a week ago I made a fantastic quiche with spinach and mushrooms. It was very enjoyable. I have to say that eating cooked food does usually feel very heavy and that is probably why I am still about 70% raw. I feel that if I can eat 2 large salads everyday then I am doing really well.


Red Cabbage Blueberry and Pumpkin Seed Salad with Chipotle Balsamic Dressing



Amount Measure Ingredient -- Preparation Method
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1 medium red cabbage -- shredded
1 cup blueberries -- rinsed
1/2 cup pumpkin seeds -- soaked overnight and dehydrated (optional)

Dressings
1 small chipotle chile -- soaked in hot water for at least an hour
1/2 cup balsamic vinegar
1/2 cup olive oil

Shred the cabbage and then add the blueberries and pumpkin seeds. Toss to blend everything well.

Take the seeds and stalk out of the chipotle and place in the blender with the vinegar and olive oil. Blend until creamy.


Pour as much as you require over the salad and place in the fridge for at least an hour then serve. It can be served on its own or as a side dish. I really like this as a main course on its own.


NOTES : Red cabbage is very high in antioxidants. also it is an excellent source of vitamin K and vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6 potassium and omega-3 fatty acids. Cabbage is also a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein