1 c. Almonds, (soaked over night) rinse
8 c. cold water (you can include some ice)
yield ~ 2 qts

Put 1 c (drained) almonds and 4 c water into blender. Blend on medium 1 - 2 minutes. Pour through straining bag (not cheese cloth - a piece of bed sheet material will work). Squeeze out "milk" Then rinse the almond meal still left in cloth with remaining 4 c water and squeeze again. Refrigerate.

You can add fruit to make shakes.
To make a richer shake, freeze milk with saved almond meal with fruit then put through champion or green power juicers with "blank" on. You can add vanilla or other flavoring and sweetener etc as you may desire.

1/2 c Almonds, soaked (overnight) / blanched

To blanch: put soaked almonds into boiling water for 10 seconds, remove, drain and put into ice water. The skins should slip off with a little squeeze.

In the blender:
1/2 c blanched almonds
1/2 c water
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/4 c oil, a light oil (virgin olive is too strong)

Blend on low to start breaking up the nuts. You will need to scrape the sides & lid to get all the chunks. Now blend on a higher speed to make smooth.

Add
1 c oil (for a total of 1-1/4 with what you already used) on lowest speed, then add:
1 tbsp Bragg's Apple cider vinegar (lime or lemon juice will also do)

This will  thicken when refrigerated. Use as mayonnaise substitute

1 c. Sour almond  (have already prepared)
2 tsp Red bell pepper powder (or 2 tbsp fresh)
1-1/2 Nutritional Yeast
1/4 tsp Jalapeno powder (cyan pepper)
Blend

Good as veggie or cracker dip. Use on Enchiladas

Blend until smooth:
1/2 c almonds, soaked / blanched
1/2 c water
1/2 c oil

Add:
3 tsp salt
2 tsp onion powder
2 tsp garlic powder
1/2 to 1 tsp jalapeano powder
3/4 c oil - add using low speed

Scrape into bowl and add:
1 tsp ACV
2 tsp dried minced onions
1/2 tsp dill weed
some chives

1 c pumpkin seeds, soaked / rinsed
1 tsp garlic powder
1 tsp jalapeano powder
1/2 tbsp raw ginger
2 tbsp Braggs amino (or "vegan" soy sauce)
1/4 c light olive oil or sunflower
2 tbsp lemon juice
2 tbsp water (more if needed)
Blend until smooth

Blend until smooth!
1/2 c pumpkin seed, soaked / rinsed
1/2 c water

Then add:
1 tsp Nutritional Yeast
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbsp

Slowly add:
3/4 c sunflower oil

1/2 tsp salt
1/2 c fresh lemon juice
2 to 3 tbsp fresh ginger
1 1/2 c light olive oil
2 to 3 tbsp minced garlic
3 tbsp Bragg's Aminos

Place 1/2 c oil and all other ingredients into blender. Blend on high to make smooth, add remainder of oil.
Blend for about 1 to 2 minutes. It will thicken as it sets. Refrigerate

5 c. Red Potatoes, grated (box grater or salad shooter)
Water to cover
1 c. Red Bell Peppers. diced
3 Tbsp Red onion
Sour Almond * see recipe on this page
Salt to taste
Dill weed (dill seed) as you like
2 Tsp Dark Mustard (or Vegan DiJon Mustard if available)
1 c. Celery (chopped)

Scrub and grate potatoes, cover with water, refrigerate overnight. Next day: rinse well then spread out on a towel and roll up to get all the water out. Then separate into small quantities, so mixing with other vegetables is easier.

Add and mix all vegetables with potatoes in large bowl

Blend mustard, salt, dill to sour almond, then turn into vegetable mix. Taste and adjust seasoning as desired.

1/4 c (packed) torn up chili pods (Santa Fe Grande New Mexico chili pods)
3/4 c water to soak chili pods (1 to 2 hrs or overnight)

Put in blender:
1/2 c blanched almonds, soaked above chili pods in water.
1/4 c red bell pepper chopped
1 c sunflower or light olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp ACR
1 tbsp cumin powder
1 tsp chili powder
1 to 2 tbsp Bragg's Amino's
3 to 5 seeds from chili pods to make sauce hot

Blend until smooth. Make about 3 cups. Can be used as veggie dip!

1 3/4 c almonds, soaked / blanched
2 c water

Put almonds and 1st cup of water in blender and blend until smooth!
Add the other cup of water
1/4 rounded tsp garlic powder
1 1/2 rounded tsp cumin powder
1/2 to 3/4 tsp salt
2 tsp spike seasoning (Mrs Dash or other vegetable season blend)
1 tbsp Flaxseed oil

Blend well, taste, adjust seasoning as needed
Yield: about 4 cups
Use as base for any soup - etc (Use your creative imagination)

1 c Almond Soup Base
1/2 c raw corn (fresh cut from ear - white corn is sweetest)
Cilantro and jalapeano powder as desired

1 c Almond soup base
1/2 c chopped fresh asparagus
spice as desired

1 c sprouted lentils (soak and sprout)

Put in blender:
1 c water
2 tbsp onions minced
1/4 c red bell pepper chopped
1 avocado
1/2 c tomato chopped
1/2 tsp garlic powder
1 tbsp garlic powder
1 tbsp dill weed fresh minced, or 1/2 tsp dill seed powder
2 tbsp Bragg's Amino's
1/2 tsp salt
1/4 to 1/2 tsp jalapeano powder

Blend above ingredients, taste, adjust as you like.
Now pour half out of blender and save. Add sprouted lentils into blender and process for a few second (3 times to break lentils into small chunks). Add back saved half of ingredients, blend again briefly and serve.

Blend till smooth
4 c fresh tomato juice
1 avocado
1/2 to 1 tsp salt

Add:
2 medium tomatoes chopped
3 tbsp cilantro (or parsley)
1/2 tsp jalapeano powder
1 tsp basil (2 fresh leaves) 1/2 to 1 tsp powder
1/2 tsp onion powder
1/2 tsp garlic powder

Mix thoroughly
You can add a variety of fresh chopped vegetables for minestrone soup

3 c pecans, soaked  3 hrs, rinsed
2 carrots, diced
1/2 c lemon juice
mix above ingredients in bowl then (spoon in and) run through champion with "blank' in place, stir in any lemon juice remaining in bowl. (Lemon keeps carrots from turning brown)

Chop fine:
1 Red bell pepper
1/2 c cilantro or parsley
1/2 c red onions

2 days ahead: Soak 1 1/2 c wild rice (check sprouting chart) taste to be sure they are soft.

Mix together:
Chopped vegetables any you like (or have available)
rice
1 1/4 tsp basil powder
1 tsp coriander powder
1 tsp jalapeano powder
1/2 tsp salt

Now mix everything together well.

For Taco Salad:
Spoon onto a bed of lettuce a couple of spoons of Taco Salad Mix
Add guacamole on the side and "Enchilada Sauce" (above) if desired
And drizzle "Sour Almond" (above) if desired

For "Burritos":
Using 2 or 3 large lettuce leaves, layer together, put a layer of taco mix, enchilada sauce, salsa, sour almond etc. roll up and enjoy

(Dried corn or grain tortillas, or Sonora Corn Patties (below) may be used an addition or in place of lettuce bed. tlr)

Blend until a masa texture:
1 c Buckwheat, soaked / sprouted (can use oats or other whole grains)
2 red bell peppers - about 1 1/2 c
1/4 c almonds, soaked / blanched (pine nuts, walnuts ok)
1 1/2 c corn, fresh / frozen ok
1 tsp salt

Stir in - don't blend:
1 1/2 c corn fresh / frozen is ok
2 c walnuts, soaked minimum 4 hrs, rinse, then chopped fine.

Use as dip or spread on dehydrator rack covered with plastic wrap by spoon on for patties about 3" round and 3/8 to 1/2 inches thick. Check after a couple of hours (at 95 degrees). When dry enough to handle, take an empty rack to put on top of patties, flip everything over and remove plastic wrap so the bottom can dry - don't over dry.

Garnish with:
Lettuce,    sour almond sauce,
tomatoes,   parsley or cilantro,
enchilada sauce,   salsa,   etc.

These are delicious, healthy and very filling!

Mix in bowl:
2 c pumpkin seed, soaked / rinsed
1/2 c carrots diced
1/2 c celery diced
1/2 c red onion chopped
1 red bell pepper chopped
a little fennel seed

Then run above mix through champion or green power with "blank" in place.

Blend in:
4 tbsp Bragg's Amino's
1/2 tsp Basil, dry

On plastic wrap laid over dehydrator tray spoon on mix to make "patties" about 2 inches round and about 3/8 inches thick (usually 1/4" is too thin or 1/2"  is too thick for good results) after a couple of hour at 95 degrees fell to see if dry to touch. When so, put an empty rack on top of patties, flip over and peel off plastic wrap from patties. Dry until dry to touch. If you over dry them, they won't taste as good. If under-dried, they will be too sticky. Refrigerate

1 1/2 c walnuts, soaked (3 hrs) and rinsed
1 1/2 c carrots chopped

(suggestion: use "pampered chef" closed onion chopper or vegetable cutter for following)
1 tsp red onion chopped
1/2 c celery chopped
1/2 c red bell pepper

(you may use a small magic mill or similar "coffee" grinder to powder together items below)
1 tsp dill seed
1 tbsp basil
1 tsp garlic granules
1 tsp salt

2 tbsp lemon juice (keeps carrots from turning brown)

Put walnuts and carrots through Champion or Green Power with "blank" on.
Mix in lemon juice

Mix prepared vegetables and seasonings in a large bowl. Add walnut / carrot / lemon and mix all together well!

Use as veggie dip, on flax crackers, with salads, etc

Use Italian Tomato Sauce (below) with this

Marinade sauce:

1/2 lemon, juiced
2 tbsp olive oil
1/2 tsp salt
1 tbsp basil powder
1 tbsp oregano powder
2 medium garlic cloves press
1/2 c water

Prepare:

1 c zucchini shredded
1 c yellow squash shredded
2 tbsp red onion finely chopped
1/2 c red bell pepper finely chopped
1/2 c tomatoes diced small

Soak vegetables in marinade about 2 hrs -- stir often. I do this while warming them in dehydrator. Drain before serving

The day before, prepare the Italian Tomato Sauce (below) and have Sour Almond (above) made and on hand.

1 c tomatoes chopped fine
1 c dehydrated (95 degrees) tomatoes (soak in above tomatoes to soften)

2 dates, soak one hour to soften. (longer OK)
1/4 c onion chopped
1 1/2 tsp basil powder
1 tbsp oregano powder
1 tsp garlic powder
1 tsp salt
1 tbsp olive oil
1 tbsp pine nuts soaked (optional)

Put all of the above into blender, blend until smooth
1/-1 tsp broken fennel seed - stir in.

Taste, adjust seasoning as you like, you might need more salt.
the dehydrated tomatoes thicken the sauce. Warm sauce in the dehydrator

In a dish, spoon a layer of sauce, then a layer of vegetables, repeat. You can top with some sour almond, then ground pumpkin/pine nuts. (optional)

Mix together
3/4 c. sunflower seeds (soak overnight/rinse)
3/4 c. almonds
3/4 c. walnuts, soak 2 - 4 hours rinse
1/4 c. olive oil
then with the blank on your champion or green power, run through  - or use a food processor  - to make the above nut oil mixture nice and smooth.

In a separate bowl; stir well -
1 tsp. rounded garlic granules
1 tsp. jalapeano powder (fresh crushed jalapeanos - 1 tsp.)
1 1/2 tsp. salt
1 or 2 tbsp. bragg's aminos
1 c. celery finely chopped
1 tbsp. heaping red onion diced small

Combine the nuts and above mixture until completely mixed

Eat on celery and other vegetables.
Spread on flax crackers, etc.

2 to 3 days ahead sprout
3 c. Rye Seed -- this will yield 7 c. sprouted seeds

Soak together for 3 to 4 hrs:
3 1/2 c. Sunflower Seed
1 c. Flax Seed
1 c. Caraway Seed

Run the spouted Rye and seed combination through the Champion or Green Power machine, with the "blank" on, 2 times to make smooth.

Add to mix:
1 1/2 c. water
14 tbsp Bragg's Aminos
mix everything together well.

Place plastic wrap on dehydrator racks and spoon mix on, and spread 1/8 to 1/4 inch thick. Allow top to dry then turn upside down on an empty rack, peel off plastic wrap, score with pizza cutter or knife. Dry until crisp.

dehydrated tomatoes (enough for 3 large tomatoes) soak

2 1/2 c. water
8 tbsp. nutritional yeast.
3 tsp. chili powder
2 tsp. onion powder
2 tsp. garlic powder
3-4 tsp. salt
1 tbsp. cumin powder
4 tbsp. Bragg's aminos

blend all of the above in ingredients:
pour into a bowl and stir in:
3 c flax seeds, let set 2 - 3 hours

Place plastic wrap on dehydrator racks and spoon mix on, and spread 1/8 to 1/4 inch thick. Allow top to dry then turn upside down on an empty rack, peel off plastic wrap, score with pizza cutter or knife. Dry until crisp.

soak:
1 c. water
1 c. flax seed

blend:
2 3/4 c. tomato
2 1/2 tsp. salt
1 1/2 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. jalapeano powder

mix together with flax, let set an hour or so,

Place plastic wrap on dehydrator racks and spoon mix on, and spread 1/8 to 1/4 inch thick. Allow top to dry then turn upside down on an empty rack, peel off plastic wrap, score with pizza cutter or knife. Dry until crisp.

3/4 c. almonds, soaked/blanched
1/2 c. soaked raisins
chop together finely (chop tiny, but so you have something to chew on)

1 1/4 c. fruit of your choice - strawberrys, blueberries, apricots etc
Blend to break up fruit.
Mix well all ingredients in a bowl

Spoon onto pastic wrap placed on dehydrator trays, when top is dry, place empty tray on top and turn over, remove plastic wrap and continue to dry. Then refrigerate.

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page created 6/2/01 edited 6/14/01