Sweet Almond Cream

This is a nice, sweet topping to replace whipped cream at breakfast or dessert time.  Let me know what you think in the comments below!


Sweet Almond Cream
Yield: 2 cups

1 cup water
3/4 cup blanched almonds
3 Tbsp coconut milk powder (or ½ cup coconut milk)
2 tsp vanilla
1/2 tsp Celtic grey sea salt
2 Tbsp maple syrup (or Agave syrup)

1.  Blend in a blender until creamy.  Serve chilled.  Place on top of waffles or berries.  Store in the refrigerator.

Almond Butter

Almond Butter
Yield: 1 pound

3 cups almonds
1/2 tsp Celtic grey sea salt

1.  Preheat the oven to 350 degrees.
2.  Place almonds on a cookie sheet.  Bake for 10-14 minutes until they start turning dark gold (or medium-roasted).
3.  Let the almonds cool completely to room-temperature.
4.  Then, place the almonds and sea salt in Vitamix blender.
5.  Turn it on to variable speed, and increase the speed to 8, then turn to high.  Use the scraper and push the almonds down into the blades.  Blend until you have reached desired consistency of nut butter.
6.  Bon appetite!

*If you only have a food processor, just place nuts and salt in the processor, then turn it on and keep it on until it turns it into butter.
*You can use other nuts like Walnuts, Pecans, Brazil Nuts but the roasting time may vary.  Almonds are the most Alkaline nut, so that’s why I eat them most often.  But, as always--you be the chef!

Low-Fat Almond Sour Cream

Almond Sour Cream
 Yield: ~ 2 cups

1/2 cup blanched slivered almonds
1 cup water
2-3 TB fresh lemon/lime juice
1 TB onion powder
1/8 tsp xanthan gum
1 tsp celtic sea salt
3 garlic cloves, minced

1.  Blend all ingredients (except garlic) until smooth.
2.  Add xanthan gum, blend another 10 seconds until smooth.
3.  Add minced garlic, to taste.
4.  Refrigerate, and serve chilled.

Scoop-able Vanilla Ice-Cream

I have a lot of fun with this recipe (mainly, because of how simple and easy it is.)  I've found over the years with my ice-cream-making trials and experiments, that if you throw in some coconut oil, the consistency becomes that of real ice-cream.  Its because coconut oil is a healthy fat, so it helps the ice-cream not to turn rock-hard when you put it back in the freezer to enjoy after its done churning.  I love doing the mint chocolate chip version of this, because since I was little, I've always been a big fan of mint chocolate chip ice-cream.  I can eat this version and know that I'm doing my body a better service instead of kind down the freezer isle...  Enjoy!

Scoop-able Vanilla Ice-Cream
yield: 1 quart

1 cup cashews (or blanched slivered almonds)
1 can coconut milk
1/2-2/3 cup light agave
1 Tb vanilla extract
1 vanilla bean, scraped
1 big pinch of Celtic grey sea salt
1/2 cup coconut oil (I use expelled-pressed)

If you want Mint Ice-cream, also add:
2 Tb spinach juice (or chlorophyll)
2 Tb peppermint extract
1/2 cup carob or chocolate chips

If you want fruit in your ice-cream, also add:
1 cup frozen or fresh fruit (add after everything else is completely smooth, and blend slightly)

1.  Blend all ingredients (except the chips, if doing a mint flavor) in blender until very smooth.
2.  Pour into ice-cream maker, add chips.  Follow manufacturer's instructions.
3.  Serve.  Be creative!  You be the chef!

Pumpkin Pie Ice-Cream

This is like eating a frozen pumpkin pie.  My husband even likes it, and he's NOT a fan of pumpkin at all... so try this one out on your guests!  They also wont even know that it doesn't have dairy in it... they wont pick up on it at all, because this dessert is so rich and creamy!


Pumpkin Pie Ice-Cream
Yield: 6 servings

1 ½ cup canned Pumpkin Pie Mix
2 cans reg. coconut milk
⅔ cup raw cashews (or blanched slivered almonds)
1 cup non-dairy milk (soy, almond, or rice milk)
1- 1 ⅓ cup brown sugar
2 tsp vanilla
½ tsp cinnamon (optional)
¼ tsp Xanthan Gum (or 1 Tbsp Arrowroot powder)
1 cup Graham cracker, or ginger cookies (optional), crumbled


1.  Add everything to a blender, food processor or Vitamix, and blend until very, very smooth.
2.  Place in ice-cream maker and follow manufacturer’s instructions.
3.  If you want to throw in some crumbled up cookies, do so about 5 minutes before your ice-cream is done churning.
4.  When its done, transfer to a container, and store in freezer.
5.  Serve with chopped nuts on top, or caramel topping.

Creamy Chick’n Wild Rice Soup

Creamy Chick’n Wild Rice Soup

Yield: 6 servings

1/2 cup blanched slivered almonds (or raw cashews)
1 cup water

1/4 tsp vegan lactic acid, optional
2 Tbsp grapeseed oil
½ a large onion, diced

4 large garlic cloves, minced
2 medium carrots, peeled and sliced

2 cups celery, diced

1 - 2 cups soy curls (reconstituted in boiling water, and chopped), or vegan store-bought chicken strips, or homemade gluten
6 cups chicken-like broth (or vegetable broth)
3 cups cooked wild rice
1/4 - 1/2 cup Maple Syrup (or to taste)

2 tsp Celtic grey sea salt (or to taste)


Instructions:

1.  Soak almonds (or cashews) for ½ hour in some boiling water.  Then add to blender or food processor with 1 cup water and the vegan lactic acid, and blend until very very smooth, about 4-6 minutes.  Set aside.
2.  In a heavy bottomed soup pot, on medium high heat, add the oil until it shimmers (or use broth for oil-free version).  Then add the onion, and brown until soft and starting to caramelize.  Then add in the celery and carrots and and sauté for another 3 - 5 minutes until softened.  Add garlic, stir for a minute or two.
3.  Add broth, wild rice, soy curls (or other vegan protein), and bring to a boil.  Reduce to a simmer, on low for 20 minutes.  Then add heavy almond cream and maple syrup.  Simmer on low until vegetables are soft (around 15 more minutes), stirring occasionally.
4.  Add salt to taste.  Depending on how salty your chicken-like broth is, I just add the sea salt and maybe a little more maple syrup at the end.  A pinch of cayenne pepper, or freshly cracked black pepper is delicious as well.  Enjoy!

Broccoli Un-Cheese Soup

This is the soup I have been craving for a while.  But, to find time in the kitchen to actually make it, that's another story.  During my pregnancy so far, I have been so busy with work, keeping the house maintained, and food on the table.  My only project right now (when I have time) is getting the baby's room ready.  So, needless to say, I was excited when today I actually have the time- and extra energy- to make this yummy soup! 

Okay.  You know that really delicious, comforting, Broccoli and Cheese "restaurant-style soup" we eat in the winter time?  The one that coats your belly as well as your palate?  Well, this is that soup that does all that and more- but without the side of guilt.  You can feel good about serving this to your family, because it is gluten-free, dairy-free, but certainly NOT taste-free! 


Broccoli Un-Cheese Soup


2 cups potatoes, cubed
2 cups carrots, cubed
1 med-large onion, chopped
3/4 cup raw cashews (or blanched-slivered almonds)
1 pound (4 cups) fresh or frozen broccoli, cut into 2 inch pieces
3/4 cup nutritional yeast flakes
2-3 TB McKay's Chicken Seasoning (or alternative)
2-3 TB Celtic grey sea salt (to taste)


1.  Place potatoes in small pot, cover with water.  Bring to boil, cook until tender.
2.  Place carrots and onion in another small pot, cover with water.  Bring to boil, cook until carrots are tender.
3.  Once potatoes are tender, place in Vitamix or blender with cashews & 2-3 cups of cooking water.  Blend until very smooth.  Add to big soup pot.
4.  Place broccoli in potato pot, cover with water, bring to a boil.  Blanch a few minutes, until tender.  (You may also steam the broccoli if you'd prefer.)
5.  Once carrots are tender, put the mix into blender with some of the cooking water.  Blend until very smooth.  Add to big soup pot.
6.  Put broccoli and its water into blender.  Pulse, or blend for several seconds until everything is broken up small.  strain out broccoli, and add to big soup pot.
7.  To soup pot mixture, add yeast flakes, chicken seasoning, and salt.  Whisk everything until incorporated fully.  Add more salt to taste.  Voila!  Bon appetite!

Raw Almond Milk

This is my absolute favorite milk recipe to make at home.  Its WAY simpler and easier than making soy milk, and its a RAW recipe which makes it even better!  


Raw Almond Milk

1 cup almonds (soaked overnight)

4 cups purified water
Soak almonds overnight.

1.  Place almonds and water in Vitamix blender for 2 minutes, or until smooth. 
2.  Strain through good-quality cheese cloth or nut milk bag. 
3.  Pour into half-gallon mason jar. 
4.  Add a pinch of fine sea salt, 1 tsp vanilla, and 1 TB maple syrup. 
5.  Shake.  Chill.  Serve.  Bon Appetite!

Variation:  Use any kind of nut you would like.  Even use brown rice if you’d prefer!  I chose almonds, because they are the most alkaline (and I like the flavor)!