• Archive for May, 2010

    Almond Feta Cheeze

    by  • May 24, 2010 • recipes, snacks • 0 Comments

    Almond Feta Cheese
    1 cup raw almonds, soaked & skins removed
    1/4 cup lemon juice
    1 clove garlic
    1  tsp sea salt
    1/4 cup olive oil
    1 Tbs fresh thyme
    1 Tbs fresh rosemary

    Soak almonds in water overnight.  Peel almond skins off of almonds by squeezing almonds in between fingers.  Puree peeled almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 5 minutes or until really creamy.  Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth (or place in a nut milk bag). Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for several hours.  Take out of cheese cloth & form into a 6”  round of cheese, about 3/4 inch thick & place on plate (or you can dehydrate it for 4-6 hours to harden it up).  Combine 1-2 Tbs olive oil with herbs & drizzle over your cheese ball.  Serve with veggies, crackers or cut up for on top of salad.

    YUMMMMM!

    Strawberry Sorbet

    by  • May 12, 2010 • recipes, sweets • 0 Comments

    Strawberry Sorbet – serves 4
    2 frozen banana broken into pieces
    12 frozen strawberries
    1/4 cup almond milk (see my recipe page to make your own)

    Place ingredients in food processor or high speed blender & blend until smooth like soft serve ice cream.  If you are using a food processor, you will need to scrape the sides down a few times to get it going.  Immediately serve in ice cream dish & top with a fresh, sliced banana or fresh, sliced strawberries or a dash of cinnamon.  If it feels a little too soft, pop it in the freezer for 20 minutes.

    A delicious & refreshing dessert!

    Almond Milk

    by  • May 3, 2010 • drinks, recipes • 0 Comments

    Almond Milk
    1 cup raw almonds*
    5 cups water
    1 vanilla bean
    4 medjool dates
    1/2 tsp cinnamon
    pinch sea salt
    Place all ingredients in blender & blend until almonds are chopped up.  Strain almond milk through a nut milk bag or a strainer & drink up.  Almond milk stores great in fridge for 4-5 days–just stir before drinking.

    *soak almonds in water overnight if possible / I like my milk almondy, but you can use as little as 1/2 cup of almonds for this recipe