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ALMOND MILK


1 cup Almonds, soaked
3 cups spring water

Place 2 cups of raw unpasteurized almonds in a quart jar, cover with filtered or spring water. Soak for 12 hours in a corner of your kitchen out of direct sunlight. You may have to soak a bit longer in cooler weather, until you see the white tip of the top of the almond sprout just barely poke through the skin. Once soaked, rinse the almonds several times and drain.

Place 1 cup of the soaked, rinsed and drained almonds in a blender with the water Blend on high. Pour into a mesh nut bag  and squeeze the blended mixture through a mesh bag. Serve at room temperature or chill as desired. Store remainder in fridge for up to four days.

Save the almond pulp by freezing it in a large plastic bag for use in recipes like pizza crust, crackers, Foccacia Bread or Biscotti that I teach in my classes.

To sweeten Almond Milk: rinse the blender and place the almond milk, 3 pitted dates, 1 teaspoon vanilla (non-alcohol) and a dash of cinnamon (optional) and blend.

Store your jar of soaked almonds keeping them covered in water for up to two weeks in the fridge. Keep them fresh by rinsing the almonds daily.
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Raw Chef Christina Kitchen Tips

  • Large amounts of kale picked fresh from the organic farm can be stored in a bucket with several inches of water over night until you have a chance to rinse and drain the leaves. Place in large reusable plastic bags with a kitchen towel spread inside the bag on one or both sides of the bag to absorb moisture. This will keep your greens fresh for up to 10 days.
  • Rehydrate wilted greens by placing them in a tub of cold filtered tap water until they are crisp again. Place them in a colander to drain. Wrap in a few paper towels to absorb excess moisture. Place in a plastic or veggie bag in the fridge.
  • When using citrus such as lemons, limes or oranges, zest the peel into a bowl and let dry on your counter. When dry, pack into seperate jars for use in recipes such a Raw Biscotti or Live Whipped Cream.

Reading Room

  • Green for Life by Victoria Boutenko
  • Fresh by Sergei and Valya Boutenko
  • Raw Food Made Easy and Raw for Dessert by Jennifer Cornbleet
  • I Am Grateful and Sweet Gratitude by Cafe Gratitude
  • The 80/10/10 Diet by Dr. Douglas Graham
  • The China Study by T. Colin Campbell
  • No More Bull by Howard Lyman
  • The BLT That Saved My Life by Kai Bravo
  • Listen to the Silence by Jan Allegretti

Almond Milk

1 cup raw almonds, soaked
3 cups spring water

Soak 2 cups raw unpasteurized almonds in a quart jar filled with water for 12 hours in a corner of your kitchen out of direct sunlight. You might have to soak a bit longer in cooler weather, until you see the white tip of the almond sprout just barely poke through the skin. Rinse several times and cover with water.

Place 1 cup of rinsed and drained almonds in a blender with the water. Blend on high. To separate the "milk" from the pulp, squeeze the blended mixture through a mesh nut bag. Serve at room temperature or chilled.

Save the almond pulp by freezing it in a large plastic bag for use in recipes like pizza crust, crackers, Focaccia bread or Biscotti that I teach in my classes.

To sweeten almond milk, rinse the blender and place almond milk, 3 pitted dates and 1 teaspoon of vanilla and blend.

Store your jar of soaked almonds for up to two weeks in the fridge, rinsing daily.

Green Power Smoothie

2 big handfuls of spinach, kale or dandelion greens
1 chopped organic apple
1 peeled organic orange
1 cup fresh or frozen berries
3 1/2 cups fresh or frozen mango, pineapple or peaches
1/2 frozen peeled banana (optional)
2 tablespoons Healthforce Lecithin
3 cups filtered water

Combine ingredients in an 8 cup blender or Vitamixer, use more fruit if you have a big blender container. If using kale, remove the leaf from the stem. Add water, blend until smooth. Use a little more water if needed. Always use an apple and an orange, they make the smoothie creamy and the orange balances any bitterness the greens may have. Blend well and pour into quart jars. Drinking two quarts a day or more is optimum. Always use organic produce if available.

These smoothies are a great "to-go" meal packed in an insulated bag with a few apples, raw cookies or brownies you are ready to go!

AVOCADO DRESSING

1 avocado
1 cup water
2 T lime or lemon juice
salt & pepper

Blend and pour over salad
Makes 2 servings

Kale Chips by Raw Chef Christina

1-2 bunches kale
3/4 cup sesame seeds
1/4 cup Tamari
1 cup water
2 green onions (optional)
1 clove garlic (optional)
1/4 cup lemon juice
1/4 cup Healthforce Nutritionals Lecithin
1/2 teaspoon smoked paprika or chili powder

Cut the stems off the bottom of the kale leave. If the leaves are large cut them crosswise in half. Wash and dry the leaves, set aside.

Combine the rest of the ingredients in a blender. Blend until the mixture is smooth and thick so it will stick to the kale leaves. You may add more water if it is too thick, it should be the consistency of hummus.

Place the sesame mixture in a bowl and place next to the dry kale leaves. Stack 2 dehydrator trays with screen mesh only nearby. Rub the mixture onto each kale leaf with your hands to coat them ensuring that the front and the back are well coated.

Place each leaf on a dehydrator tray and dehydrate at 118 degrees for 6 hour or until completely dry.

Spread any remaining sesame mixture on a teflex tray and dehydrate until completely dry. Scrape off and crumble into a jar to use as "cheesy crumble" on salads.

Tip: Most lecithin available in stores or bulk bins is bright yellow and rancid. The only truly health promoting lecithin I have found is from Healthforce Nutritionals. It may be purchased in heath food stores for $22.95 or from Raw Chef Christina for $18.