Almond Milk
Yield: 1 1/2 cups
3/4 cup almonds, (raw organic), soaked 8 hours, rinsed, and
drained (about 1 cup after soaking)
½ cup water to cover almonds by 3 inches, about 1 1/2 cups
1 Tbl date paste, honey, or maple syrup, optional
1/2 tsp vanilla extract, or seeds scraped from one vanilla bean, optional
Blend all ingredients on high speed for about a minute, until smooth and creamy. To separate the "milk" from the almond skins and pulp, press through a fine mesh strainer with a spoon that is set over a bowl to catch the milk. Alternatively, place a sprout bag over the mouth of your blender. Grasping the bag and blender mouth with your hand, invert the blender over a bowl to catch the milk, as you let the contents of the blender pour into the sprout bag. Squeeze the sprout bag dry, squeezing as much milk as possible into the bowl. Pour the milk into a jar or pitcher. Serve at room temperature or chilled. Shake well before serving.
Spinach-Apple Soup
Yield: 2 Servings
1 apple, peeled and cubed
1 cup water
1/2 bunch spinach
1 avocado
juice of 1/2 lemon
1 T minced fresh herbs, such as basil, tarragon, or mint (optional)
1 T olive oil
1/2 t Celtic sea salt
Blend the apple and water in a blender. Add the spinach and blend. Add the remaining ingredients and blend. Thin with additional water if necessary.
Garden Wraps
Yield: 1 serving
6 thin slices onion
1/2 cup thinly sliced mushrooms
2 tablespoons tamari
1 large collard leaf
1/2 carrot, grated (about 1/4 cup)
1/4 cucumber, seeded and cut into lengthwise strips
1/2 avocado, sliced
Toss the onions and mushrooms in the tamari. Marinate for 10 minutes. Drain off any excess tamari. Lay the collard leaf flat, with the inside facing up, and the stem parallel to you.
Layer the onions and mushrooms, cucumbers, carrot, and avocado on the collard leaf. Roll up the leaf, tucking in the ends as you roll. Slice the roll into two pieces. Serve immediately.