Posts Tagged ‘Almond’

Almond Cookies

I have so much almond pulp building up from all the almond milk I have made in the last month, so I decided to make something with it, so why not make a delicious cookie.  Mmmmm…

These are so simple to make, and you do not need any equipment for this one, just a bowl to mix everything up in.  Almond flour or meal can be made using your left over dehydrated pulp from almond milk or by crushing up almonds in a food processor.  The mesquite powder gives this cookie a slightly caramel flavour, while the cacao nibs give it a bit of a crunch.

  • 1 cup of almond flour
  • 4 tbsp of agave
  • 1/4 cup of cacao nibs
  • 2 tbsp of almond butter
  • 2 tbsp of coconut oil
  • 1 tsp of mesquite powder
  • 1/2 tsp of vanilla powder
  1. Mix all ingredients in a bowl.
  2. Shape cookies, by rolling into a ball, then flattening them slightly. 
  3. Place in the fridge for 20 minutes, so they can harden up.  Makes about 8-10 cookies.

Unfortunately my camera is broken so I wasn’t able to take an amazing picture for you, but come 2012, you just wait for the amazing photos that will be posted on this blog!

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Almond Milk

With the growing concern over all the GMO‘s in our soybeans these days, a while back I decided to switch to other milk alternatives (as I have never been a fan of the dairy version).   Moving into a high raw diet this year has been an interesting journey, and a great learning experience for me.  So a few months back, after putting this off because I thought it would be too much work, I finally bit the bullet and made my own almond milk.  And can I just say, I will never go back to the store-bought stuff after this, this is SOO easy to make!

Shelled almonds (Prunus dulcis)

Almonds

  • 1 cup of raw almonds
  • 3 1/2 cups of filtered water
  • 1/2 tsp of cinnamon
  • 1/2 tsp cardamom
  • pinch of sea salt
  • 1 tbsp of agave (optional)
  1. Soak the almonds in filtered water for about 12 hours or overnight.
  2. Rinse the almonds well, then add all ingredients into your blender and blend very well, until everything is looking kinda like milk.  Taste your milk and add agave or another sweetener of your choice if you desire your almond milk to be a little sweeter.
  3. Next, either strain your milk into a bowl using a nut milk bag or by lying a piece of cheese clothe over a mesh strainer over a glass bowl.  Let all the milk drain into the bowl then squeeze the bag or cheesecloth tight, until all your milk is drained, and you are left with the almond pulp.
  4. Pour your almond milk into a glass jar and seal tight.  It will be good for about 4-5 days in the refrigerator.

I usually cut this recipe in half, because I don’t go through that much milk at a time.  But if I still have some milk left at day five, I just dump it all into my morning smoothie 🙂

Also the almond pulp can be used in a nice bread, cracker or throw it into your morning smoothie, for a little extra protein.

Raw Falafels

Raw FalafelsI was walking past this restarant in Vancouver yesterday, and I suddenly wanted a falafel like nobody’s business! But those rotating stacks of meat are so unappetizing I stayed clear of this place. lol So I went home and started experiementing with my own version of falafel, raw style! Here we go!

  • 2 cups of almonds
  • 1/2 cup of fresh parsley
  • 1/2 cup of fresh cilantro
  • 1 lemon – juiced
  • 2 tbsp of tahini
  • 1-2 cloves of garlic (depending on how much you love it)
  • 1/2 cup of water
  • 2 tsp of cumin
  • 1/2 tsp of corriander
  • 1/2 tsp of sea salt
  • 1/2 tsp of cayenne

Optional:

  • 1/4 cup of almond pulp
  • 1/4 cup of ground flax seed
  1. Grind almonds in food processor until very fine powder.
  2. Add remaining ingredients excpet almond pulp and flax seed, and blend well until everything is well mixed.
  3. Taste test! If you feel you would like more garlic, cayenne or salt, this is the time 🙂
  4. If you would like a little crunch to your falafel, mix almond pulp and flax in a small food processor or grinder to make a powder.
  5. Take about about a tablespoon size amount of falafel mixture out and roll into a ball.  Then roll in your almond pulp/flax mixture (for a little crunch), then place on your dehydrator tray. Repeat until you have finished mixture.  This should make about 14 -16 falafels.
  6. Dehyrate falafels for about 6 hours, and serve with some homemade sprouted hummous or on a fresh salad.

 Enjoy! 😀