Ingredients:
1/2 C. Almonds
1 T. Maple syrup
2 C. Water
Procedure:
Place almonds in blender and grind to fine powder
Add syrup and 1 cup water. Blend for 1 to 2 minutes, until smooth
With blender running on high, slowly add remaining water. Blend 2
minutes
Place a strainer over large bowl. Line with cheesecloth (not 100%
neccessary, but recommended. Otherwise strain twice with very fine
strainer). Pour almond milk slowly into strainer and let filter through
When all milk has passed through strainer, press remaining milk out of
accumulated almond fiber
Refrigerate for service
Notes:
Use raw almonds
Each serving will be approximately 1-1/4 cups
Milk will keep in fridge for 4 to 5 days
Leftover fiber can be used as moisturizing body scrub in the shower
This recipe can be used as a beverage or used in conjunction with
other recipes
Ingredients:
3 3/8 oz. Package instant vanilla pudding
1 C. Milk
1 C. Sour cream
1 C. Plain yogurt
Procedure:
In medium bowl place pudding. With whisk, stir in milk until smooth
and slightly thickened
Add sour cream and yogurt. Whisk until smooth
Cover and refrigerate for at least 2 hours
Notes:
Can be used in conjunction with other recipes
Ingredients:
1/2 C. Sugar
1/4 C. Cocoa
1 t. Salt
1/3 C. Hot water
4 C. Milk
3/4 t. Vanilla extract
Procedure:
In medium saucepan, stir together sugar, cocoa and salt
Stir in water. Cook over medium heat, stirring constantly, until
mixture comes to a boil
Boil and stir 2 minutes
Add milk, stirring constantly, heat to serving temperature. Do Not
Boil
Remove from heat and add vanilla
Beat with rotary beater or whisk until foamy
Notes:
Can be topped with miniature marshmallows or sweetened whipped
cream
Ingredients:
1 Ripe coconut, with a brown, hard shell
5 C. Very hot water
Procedure:
Bake the coconut in a preheated 400°F oven for 15 to 20 minutes, a
little more will not hurt
Remove coconut from the oven and give it several hard strikes with a
hammer to break it open and into 4 or 5 pieces. The coconut water will
drain away and is not used
Pry away the coconut meat from the shell by using a dull knife, such
as a butter knife. Cut the meat into 1 inch wide strips and then into
horizontal thin slices
Put about 3 cups of the slices into a blender and pour in 4 cups of
water (the less water, the richer the coconut milk)
Process for about 1 minute, which will be enough time to cut up the
coconut and release the milk
Pour the mixture through a metal sieve and squeeze out the coconut
fragments. The liquid that remains is coconut milk
Notes:
It can be stored in the referator for 3 days, or it can be frozen in
plastic containers for future use
Can be used in conjunction with other recipes
Ingredients:
1 C. Whipping cream
1 T. Cultured buttermilk
Procedure:
In a saucepan mix the two ingredients together
Over low heat, heat to 85°F
Let the mixture stand at room temperature (60°F to 85°F) until
it has thickened
Stir gently and refrigerate until ready to use with other recipes
Notes:
Crème chantilly is the French equivalent of our Sweetened
Whipped Creams. Unsweetened, it is called Fleurette
Fleurette ia a raw 30% cream which in France is allowed to mature
until its flavour is nutty rather than acid. It tolerates higher
temperatures in cooking than sour crean before it curdles. Make this
recipe for a substitude