September 2009 Archives

Are you tired of living without dairy yogurt? Well here's a fantastic nut yogurt to the rescue! This cashew yogurt is delicious - enjoy it anytime of day!

2 cups cashews (soaked overnight)

1 1/4 cups purified water

1/2 cup mixed berries


Procedure _______________________________________________________________________________

1 Start by soaking the cashews the night before you plan on preparing your yogurt. Simply put the nuts in a mason jar filled with water and place in the refrigerator overnight. In the morning, remove the nuts from the refrigerator and drain.

2 Place the nuts, along with the purified water, into a high powered blender (add more water as needed) and blend until it makes a nice and smooth mixture.

3 Empty the contents of the blender into a milking bag. Began squeezing the liquid from the bag into a bowl.

4 Stop once the milking bag is dry and all the liquid is removed. (You can use the nut pulp that remains in the bag for other recipes, like cookies!)

5 Drain the liquid into a glass jar and cover with a mesh cloth. Place your jar in a warm dry place for 8 to 12 hours in order to let it ferment. (Don't worry if it has separated a bit after the fermentation process - this is completely normal.)

6 After it has fermented, spoon the yogurt into a bowl and top with the berry mix (or your very own favorite ingredients or fruit) and enjoy!

7 NOTE: With this recipe, I did not add a yogurt culture because it is not necessary. However, if you prefer to add one, go right ahead.

Servings: 4 Yield:

2 cups

This dish is beautiful and delicious. The curry sets the stage for this tasty marinade. The added beauty to this dish is that you can add or mix as many colorful vegetables into the fold as you choose and you will always have an incredible dish, every time!

3 cups Carrots sliced into 1/4-inch rounds

2 cups Green beans, trimmed

1/2 cup red onion, diced

1 cup red bell pepper cut into 1/4-inch cubes

1/2 cup olive oil

3 Tbs lemon juice, freshly squeezed

1 Tbs ginger, finely grated

1 tsp garlic, minced

1 tsp tarragon

3 Tbsp dill, fresh minced

1/2 tsp pepper, or to taste

1 tsp curry powder

1 tsp salt, or to taste

1/2 tsp agave nectar

 

Procedure

 

1 Wash and dry all your produce.

2 Chop onions, place them into a mixing bowl and sprinkle with a pinch of salt. Massage the onions to get a wilted or cooked effect. Let them rest.

3 Chop carrots and red pepper. Carrots are cut into thin (1/4 inch or thinner) coins and the red pepper is diced. Trim the beans.

4 Add all the vegetables to your mixing bowl and mix with the onions.

5 Prepare the marinade.

6 Add the olive oil, lemon, ginger, garlic, tarragon, dill, honey, salt and pepper to a small bowl and blend together. Place vegetables into a 9x12 baking dish and pour marinade over them. Mix well.

7 Place baking dish into dehydrator on 105 degrees for 2 to 8 hours, depending on the desired texture.

8 The vegetables should be 'al dente' - not too crisp and not too soggy.

9 Once desired texture is achieved, remove the dish from dehydrator and serve. These vegetables are fantastic warm or cold. 10 Keep leftovers in a airtight container in refrigerator for up to one week

 

Servings: 6

Yield: 6

 

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This is an amazing salad - not only is it good for you, but it's crazy delicious too!

 

 

 

 

 

 

 

 

 

 

 

 

1 bunch kale 8 leaves bok choy

1/4 tsp Himalayan pink salt

1/2 cup carrots, finely diced

1/2 cup green onions, finely diced

1/2 cup red bell pepper, seeded and diced

1/2 cup almonds ( soaked, sprouted and dehydrated) coarsely chopped

1/4 cup sesame seeds ( soaked, sprouted and dehydrated)

 

Procedure

 

1 Wash and dry kale and bok choy.

2 Remove vein from kale and cut into fine shreds. You can use your mandolin to slice or chiffonade them. (To chiffonade, simply roll leaf into a tight cylinder and use very fine parallel cuts. This will produce beautiful ribbon-like shreds.)

3 Do the same procedure with the bok choy.

4 Place kale and bok choy into mixing bowl. Add salt and massage for several minutes. Set bowl aside and finely dice carrots, red pepper, and green onions. Before adding these ingredients, massage the kale and bok choy once more. This gives a nice cooked-like texture. Now add the carrots, red pepper and green onions to the bowl.

5 Coarsely chop your almonds. Add nuts and seeds to bowl mixture. Mix all ingredients well.

6 Serve with Asian Nut Dressing.

7 Salt and pepper to taste.

 

Servings: 8

 

Yield: 8 cups

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