Day 312 Almond Milk and Cream

Almond Milk and Cream

2 Cups Raw Almonds, soaked for at least 8 hours in water
6 Cups Water
4 Soaked Dates, pitted
1/2 Teaspoon Vanilla

1.  Drain and rinse the almonds. Put them in a blender with 4 cups water and the dates. Process for a couple of minutes until smooth and creamy. Pour the mixture in a nut milk bag over a large bowl.  Let drain for 15 minutes.  Using your hands, press as much liquid as possible out of the bag.

Draining  from the nut milk bag

2.  Remove 1 cup of the liquid to use as cream.  To make milk, add 2 cups of water and the vanilla to the remaining nut milk.  Pour into glass bottles and store in the refrigerator for up to 1 week.

Make 4 cups milk and 1 cup cream

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Day 273 Almond Date Cookies

Almond Date Cookies

8 Ounces Blanched Almonds
1 1/2 Cups Almond Flour
1 Pound Dates, pitted and halved
2 Cups Coconut Milk
3 Bananas
1 Teaspoon Vanilla
1 Cup Wheat Germ
1/2 Teaspoon Cinnamon
Ground Pistachios for toppings

1. Put the almonds in a food processor and pulse until it is the texture of sand.  Pour in a bowl.

Ground almonds

2.  Put dates and banana in a food processor.  Add the vanilla and Cinnamon to the milk.  With the processor motor running, slowly add the milk mixture.  Add to almonds.  Mix well.  Add the almond flour and wheat germ.  Mix well.

3. Pre heat the oven to 325 F.  Refrigerate the dough for 30 minutes. Line baking sheets with parchment paper.

Ground pistachios

4.  Roll the dough (it will be sticky) into 1 - 2 inch balls.  Press into baking sheet.  Top with 1/4 - 1/2 teaspoon of pistachios.

Unbaked cookies

5.  Bake for 30 minutes.  Let stand till cool.  Cookies will the chewy, like date balls.  They will not have the texture of a traditional flour cookie.

Soundtrack Solange - A Seat at the Table

Day 269 Almond Sauce Pasta

Almond Sauce Pasta

1/2 Cup Almond Butter
1 Tablespoon Ginger, chopped
3 Dates, pitted and chopped
3 Cloves Garlic, chopped
2 Tablespoons Soy Sauce
1 Jalapeno Pepper, chucked
1/2 Cup Water to thin if needed
1 Pound Whole Wheat Pasta
1 Carrot, peeled and diced
1 Small Head of Broccoli, chopped
1/2 Cup Snow Peas, trimmed and chopped
1/4 Cup Basil, chopped
3 Tablespoons Mint, sliced

1.  Cook the pasta.  Drain. Quickly blanche the carrots, snow peas and broccoli in water.

Almond Sauce

2.  In a blender, add the almond butter, ginger, dates, garlic, soy sauce and jalapeno and blend until smooth.  Add the water if needed to thin.

Blanched veggies

3.  Add the almond sauce, basil, veggies and mint to the pasta. Mix well.

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Day 146 Almond Porridge

Almond Porridge

1 Cup Rolled Oats
1 Teaspoon Ground Cinnamon + a little to sprinkle over
1 Cup Soy Milk + 1/2 cup water
1/4 Cup Almonds, blanced and sliced
1 Tablespoon Maple Syrup

1. In a small to medium saucepan, simmer the oats and cinnamon in the soy
milk + water until thick and creamy, using a medium heat. Stir the oat mixture
frequently to avoid sticking to the bottom of the pan.

2. Once the oat mixture has thickened, remove from the heat and serve in a bowl
with the rest of the cinnamon, almonds and maple syrup, sprinkled
and drizzled over.

Soundtrack Andy Hopping - Lake Grove Road

Day 76 Cranberry Almond Granola

Cranberry Almond Granola

2/3 Cup Frozen Unsweetened Apple Juice Concentrate
1/2 Cup Maple Syrup
1/3 Cup Canola Oil
1/4 Cup Packed Brown Sugar
1 Tablespoon Ground cinnamon
1/2 Teaspoon Salt
5 Cups Rolled Oats
1 Cup Wheat Germ
1 Cup Whole Almonds, coarsely chopped
1/2 Cup Sunflower Seeds
1 Cup Dried Cranberries

1. Preheat oven to 325 F.  Coat 2 large baking sheets with oil.

Granola liquid

2.  Whisk apple juice, syrup, oil and brown sugar in a medium saucepan.  Bring to a simmer over medium heat, stirring occasionally. Remove from heat, add cinnamon and salt.

Dry ingredients

3.  Mix oats, wheat germ, almonds, sunflower seeds and cranberries in a large bowl.  Stir in juice mixture, toss to coat.  Spread the granola evenly on the prepared baking sheets.

Cooked granola

4.  Bake the granola for 15 minutes, stirring once.  If the baking sheets are on differently racks in the oven, switch positions.  Bake another 15 minutes.  Let cool completely before storing.

Goes well with strawberries and yogurt.

Soundtrack Black Stone Cherry - Magic Mountain