Laurie Zacco
Theresa Pierce

Recipes

**Almond Mylk

1 cup raw almonds (preferably soaked for 12-24 hours)

3 ½ cups filtered or spring water

2 dates (optional)

vanilla bean or extract (optional)

Combine all ingredients in Vitamix and blend on high for 30-60 seconds. Strain liquid through a nut mylk bag (or get a paint straining bag from your local hardware store, wash well before using). Squeeze mylk through the bag, a little at a time, as if milking a cow. Store in the refrigerator in an air tight glass container. Will last up to 5 days if kept cold.

** You may also use hazelnuts,  brazil nuts, hemp seed, cashews, etc.

 

Chia Seed Pudding

1 cup almond mylk

¼ cup chia seeds

2-4 tbsp of raw honey, or coconut nectar, or other sweetener

1 tsp vanilla extract

½ tsp cinnamon

pinch himalayan sea salt

Put all ingredients in a bowl and whisk to combine. Allow to sit for at least 30 minutes, whisking occasionally, to allow the chia seeds to become gelatinous. Top with fresh fruit if desired.

 

Eggless Egg Salad

½ cup filtered or spring water

¼- ½ cup of lemon juice

1 ½ teaspoons turmeric

2 cloves garlic

1 ½ cups cashews or macadamia nuts

salt or Coconut Aminos to taste

Blend all ingredients in food processor until smooth. Taste and adjust flavor enhancers to preference (i.e. more or less garlic, lemon juice or salt/coconut aminos. Enjoy in your salad, as a veggie dip or on living bread/crackers.

 

“Creem” of Mushroom Soup

1 ½ cups of nut mylk (see recipe)

½ – ¾ full of Vitamix container Mushrooms (button & baby bellas)

¼ of a medium onion

1 clove of garlic

2-3 tablespoons of Bragg’s Liquid Aminos or Raw Coconut Aminos

1 avocado

Blend mushrooms & mylk, then add remaining ingredients, except avocado, and blend again. Add avocado, & blend once more. Adjust flavors to taste. If prefered thicker add more avocado ( ¼ – ½ at a time) or to thin add more almond mylk or water. Let motor run for approximately 2 minutes to gently warm soup. Do NOT let run much longer, as it WILL cook the soup.

*If you have a dehydrator, slice additional fresh mushrooms & dehydrate for 10-15 minutes. Add to soup in bowl for a little texture & additional flavor.

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