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.
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!
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