Chia Nut Milk2 cups almond nut milk (see recipe below) or 2 heaping tbsp Sun Warrior Vanilla Protein Powder in 24 ounces of water
1 tbsp chia
1/2 to 1 tsp organic cinnamon powder
10 to 12 drops (or to taste) of SweetLeaf brand English toffee or Vanilla Creme flavored liquid stevia
Place all ingredients in a glass jar, shake well, and continue to shake it every few minutes to prevent the chia from lumping. Warm in the jar in a dehydrator or sink of warm water at no more than 118° F for 10-20 minutes. Continue to shake occasionally during the warming process until thick. If you can leave your hand in the warm water without discomfort it's not too hot. You can keep a pitcher of nut milk in the fridge for 5 to 7 days and just pour it up when you want to make this drink.
Basic Nut Milk2 cups dry almonds or Brazil nuts, soaked 6 to 12 hours
20 drops SweetLeaf flavored Stevia, or to taste
4 cups water Blend nuts and water in a high speed blender until smooth and creamy. Strain blended mixture through a cloth or fine mesh bag (available at homebrew supply stores or the paint department in hardware stores or home centers like Home Depot or Lowes), squeezing out all liquid. Save pulp in fridge for making crackers, cookies, and other recipes. Add SweetLeaf flavored Stevia to taste. Good flavors: vanilla, English toffee, and chocolate.
Sweet Pea Soup2 cups fresh or sprouted green peas, or one 10-oz bag of organic frozen green (sweet) peas thawed & warmed in warm water
1 bunch parsley, flat or curly, rinsed in warm water and finely chopped
1 cup warm water
1/4 cup fresh squeezed lemon or lime juice
3 tbsp organic first cold-pressed olive oil
2 tbsp Bragg's Liquid Aminos or Nama Shoyu
2 green onions, finely chopped
To serve warm, soak peas in warm water and rinse parsley and green onion in warm water. You can also warm raw soups by heating gently on a stove briefly with very low flame while constantly stirring, or warm them up in a dehydrator in a covered container. Blend all ingredients except onion briefly, just enough to make a creamy soup with flakes of parsley visible. Stir in chopped onion and serve.
Almond Tabouli1-1/2 cups dry raw almonds, soaked 6 to 8 hours, then finely chopped
2 to 3 medium bunches of parsley, finely chopped
12 5-inch sprigs (or a 1 oz package) of spearmint, de-stemmed and finely chopped
2 medium cucumbers, peeled, seeded, and diced
2 to 3 medium tomatoes, diced
1/2 medium onion, finely chopped
1/2 cup lime or lemon juice
1/2 cup organic first cold-pressed olive oil
2 tsp or to taste, unrefined whole salt (Celtic, Himalayan, Redmond Real Salt, etc.)
Pulse-chop soaked almonds in a food processor with S blade until you get fine granules but not powder. Do the same with parsley and spearmint together until finely chopped. Cut cucumbers into quarters lengthwise and cut seeds away, then dice the cuke meat and eat the seeds. Dice the tomatoes. Combine all ingredients in a large bowl, add lime juice, oil, and salt. Mix well and serve. Parsley is very good for detoxing heavy metals and other toxins from the body.
Japanese Dressing4 tbsp fresh squeezed lime or lemon juice
1/3 cup Bragg's Liquid Aminos or Nama Shoyu
1/3 cup first cold-pressed organic light salad oil (sunflower, safflower, or such, not olive, flax, peanut, or canola oil)
5 tbsp sweet pickled ginger, chopped (careful not to use salty ginger)
1/4 cup water
Optional: 4 tbsp white rice wine or sake Chop ginger very fine and mix ingredients well.
French Dressing1 med tomato
1 green onion
2 tbsp chopped mint
2 tbsp fresh lime juice
1 tsp organic yellow mustard (wet, not dry powder)
1 clove of garlic
1 tsp unrefined whole salt (Celtic, Himalayan, Redmond Real Salt, etc.)
1/2 tsp black pepper
10 drops of Now brand stevia liquid extract
1/2 cup organic first cold-pressed olive oil Blend all ingredients except olive oil in a food processor. While blending, drizzle in olive oil until smooth.
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