Almond Milk Smoothies

Brent and I recently watched the documentary "Forks Over Knives."  It is based primarily on The China Study. The premise is: what you eat keeps you from having to "go under the knife."  We both felt inspired to recommit to a more vegan lifestyle, back to 95% instead of probably 85%.  Dairy is our only hang up, and has been creeping its way into the children's diets especially.

My neighbor brought me a great vegan chocolate smoothie a while back, it was a hit.  We've altered and expanded with excellent results.  The best thing about these is how easy they are.  Enjoy these dairy and gluten free smoothies recipes:

You can make your own almond or coconut milk, or find a high quality organic brand without a bunch of additives. Costco sells almond milk by the case.

A week ago, I received a coupon in the mail for a Jamba Juice Pumpkin Smoothie.  
It looked delicious and I knew I had to create version for our family.   
Next up pumpkin ice cream!  Tis the season. 

Pumpkin Smash

Almond Milk

Ice

1/4-1/2 c Grade B Organic Maple Syrup

3/4 cup of pumpkin puree (unsweetened, not pumpkin pie filling)

1/2 t vanilla

1 t pumpkin pie spice (or just mix cinnamon, nutmeg, and a little cloves)

Fill blender half full of ice. Cover with almond milk. 

Add maple, pumpkin, vanilla and spice. Blend and serve.  Makes about 5 servings.

Chocolate Malt

Almond Milk

Ice

1/4 - 1/2 cup Cocoa powder

1/4 - 1/2 cup Natural sweetener (Grade B OrganicMaple Syrup, agave or are good choices)

1-2 Bananas (fresh or reconstituted freeze dried)

A tablespoon or two of barley malt syrup to give it a "malty" flavor (optional)

Fill blender half full of ice. Cover with almond milk. 

Add banana, cocoa, natural sweetener and malt if desired. Blend and serve.

Use your leftovers to make delicious popsicle treats for later.

Favorite Fruit

Frozen fruit. Pick your favorite! (strawberries, peaches, blueberries, bananas)

6 ice cubes

1/4 - 1/2 cup natural sweetener

Almond Milk

Fill blender with frozen berries. Cover with almond milk. Add sweetener and ice. Blend.

Vegan Pecan Lettuce Wraps

Here is my take on a tofu-free, vegan lettuce wrap. I do have to say, my girls are too afraid to eat these still...but I am working on them. Brent and I love them.

Vegan Pecan Lettuce Wraps

2 1/2 c raw pecans, soaked overnight

1 head of Romaine lettuce (skip the iceberg it has zero nutritional value)

2 1/2 cups chopped shitake mushrooms

3 T fresh chopped garlic

2 T fresh chopped ginger root

red pepper flakes

tamari or braggs

real salt

pepper

peanut oil

Soak the pecans* in water for 24 hours. Rinse and change water several times. Roughly chop the pecans and place on a parchment lined baking sheet. Sprinkle with real salt, pepper, tamari (or braggs) and red pepper flakes. Bake in oven at 170 degrees for several hours. (If you don't mind them not being raw bake at 350 degrees for 35 minutes.)

When the nuts are almost finished, saute ginger and garlic in a small amount of peanut oil (you can substitute, but this adds a great taste). When softened add mushrooms and a bit more salt, pepper, red pepper, and tamari to taste. Continue to cook until mushrooms are soft.

Serve in lettuce with brown rice and freshly squeezed lime.

*All nuts with a brown outer skin (think almonds, walnuts, pecans, hazelnuts etc) should be soaked prior to eating them. They have enzyme inhibitors which are toxic. Soaking deactivates the inhibitors and also increases vitamin absorption and aids in digestion.

Mint Chocolate Chip Vegan Ice Cream

My mom gave me a great cookbook for Christmas called Everyday Raw by Matthew Kenney. He has this fabulous recipe for mint cacao chip ice cream. I contacted the publisher and they said I could post a few recipes on my blog. Hooray! This is the recipe I used for our New Years Eve snowballs. It was a hit with everyone.

Mint Chocolate Chip Vegan Ice Cream

1 cup cashews, soaked 1-2 hours
1/2 c young coconut meat*
1/2 c agave nectar
1 1/4 c water
1 T vanilla
1 vanilla bean scraped
Pinch of sea salt
1/2 c coconut oil
2 T spinach juice (opt)
2 T peppermint extract
1/4 c cacao nibs or 1/2 c chocolate pieces**

Blend all ingredients except chocolate in a high powered blender. Pour into ice cream maker, add cacoa nib or chocolate pieces and follow manufacturers instructions.

*Both times I have made this recipe I didn't have young coconut meat on hand, actually I have never bought it before but I am excited to try it. I substituted 1/2 c soaked coconut chips. They add some texture to the ice cream but it's not offensive.

**I prefer the chocolate pieces

Don't be afraid on the spinach juice. I just popped a handful or two in my juicer and that was plenty. There is isn't a hint of bitter spinach flavor, only a soft, subtle green so recognizable by this type of ice cream.

*An additional note on young coconut meat...What is it? This is what I had to figure out. I guess they are young coconuts, literally. The inside meat is more gelatinous, instead of hard like a mature coconut. These are also the coconuts with the coconut "water" inside of them which is so healthy.

We have taken to using coconut water instead for our electrolyte replacement. The water is very high in potassium and lower in sodium. A much better recovery balance drink for your body. The taste is mild and refreshing.

Naturally Sweetened, Vegan, Chocolate Fudge Swirl Ice Cream

A new way to indulge in chocolate ice cream the unrefined, raw, vegan way. I was visiting a local health food store several weeks ago and found a 1/2 pint of ice cream with an ingredient list similar to this. I bought it for $6. 50. Not a bargain. Making it I discovered was a piece of cake. Snitching the ingredient list and massaging it a bit this is what I came up with. If you like your chocolate extra rich, increase the molasses and decrease the agave proportionately.

Chocolate Fudge Swirl Ice Cream

1 c unsweetened cocoa powder
1 1/2 c agave nectar
1/3 c blackstrap molasses
2 c cashews*
2 c water
1 c soaked almonds chopped rough
1 T pure vanilla extract

Mix cocoa, agave nectar and vanilla until smooth. Set aside 1/2 cup of mixture. Combine cashews and milk in high powered blender. Mix until smooth. Add to bowl with molasses, and chopped almonds and remaining chocolate agave mixture. Put in ice cream maker and process until creamy. Put into serving bowls and alternately layer the cocoa agave mixture you set aside. Or drizzle on top if serving immediately.

This is both a raw and vegan recipe.

*You can substitute any nut milk. The cashew makes the richest creamiest, we have found. But coconut milk is yummy too. Just use 2 cups unsweetened, coconut


....there is a part of me that is feeling the need to research chocolate however...I really don't want to open that can of worms...I am uncomfortable with the addictive nature of chocolate...I don't feel our family is addicted, we indulge in moderation...but everything is not to be done in moderation...some things are to be done not at all.

Peach Agave Ice Cream

Fresh Homemade Peach Ice Cream with Homemade Waffle Cones

Dairy and refined sugar free...filled with fresh peaches from our tree...a delectable dessert. With an ice cream maker and a little creativity, it is amazing the concoctions available at our fingertips!

For my ice creams I have used a few different bases. This was made with cashew milk. Cashews provide a thick creamy base without altering the flavor. I also use coconut milk and almond milk. Cashews are such a soft nut they don't even require straining, if you don't mind a little bit of texture.

Fresh Peach Ice Cream

3 cups fresh peaches sliced

4 T fresh squeezed lemon juice

1 1/2 c agave nectar

2 cups cashews and enough water to make 4 cups milk

1 1/2 t pure vanilla extract

Combine the peaches, lemon juice and 1/2 c agave nectar. Allow to sit for 2-3 hours. Strain the berries, reserving the juices. Puree half the berries.

Combine cashews and water in a blender. Use enough water to make 4 cups of cashew milk. Process until smooth. Add 1 c agave, peach juice, puree and vanilla. Process in ice cream maker, until thickened. Add reserved berries just before the ice cream is finished.

More ice cream recipes and waffle cone recipe to come...free from refined sugars and dairy.

Naturally Sweetened "Caramel" Popcorn

Remember the ooey, gooey popcorn of yester years? I decided my children could experience the same thing, in a bit more healthy fashion. I'm not always a huge fan of the cakes, the frosting is tricky...so for my little Pip's upcoming birthday I got creative.

A "Caramelly" Popcorn Dinosaur Cake...interested?

The results were a hit, so here is the resultant recipe. No refined sugars, including corn syrup or brown sugar. Also, dairy free.

Naturally Sweetened Caramelly Corn

10 Cups of fresh popped Popcorn
1/2-3/4 C Raw Pumpkin Seeds

Sauce:
1/2 c Virgin Coconut Oil
1/2 c Honey
1/2 c Brown Rice Syrup
1 T Molasses
2 t salt
1 T Vanilla

Combine sauce ingredients and melt over medium high heat. Bring to boil for about 5 minutes. Pour over popcorn. Mix well. Let cool for 15 minutes.
Mix in pumpkin seeds.

Pumpkin Seeds...Food for Your Temple

Don't leave out the pumpkin seeds! They are amazingly healthy. Sprinkle them on anything and everything you can. Chock full of vitamin, minerals, protein, and amino acids. In fact, you can get 1/2 of the daily recommended doses of zinc, magnesium, manganese, iron, copper, vitamin K and phosphorous. Their protein content is 29% higher than the average seed. They are also high in A and B vitamins, calcium, and a known anti-inflammatory, and anti-depressant, anti-parasitic agent. Zinc deficiency is a major issue with osteoporosis. I have taken to adding them into the Multigrain Hot Cereal right before I serve it to my family. Delicious.

No Refined Sugar Chocolate Dip

Clearly, the children gobble this one up. It is so easy and delicious. You may want to alter the amounts to suit your sweet tooth!

Chocolate Agave Dip
Perfect for Fruits, Nuts and Veggies

1/2 cup unsweetened peanut (or other nut butter)
1/4 cup cocoa powder
1/4 c agave nectar or pure maple syrup
1/4-1/2 cup coconut milk

Soaked Buckwheat Breakfast Cereal

Here is a raw version of breakfast cereal I picked up at my class. Emmett and I love it. The rest of the family are not huge friends. Brent and Callista will eat it but ask for the mulitgrain hot cereal.

Raw Buckwheat and Goji Berry Breakfast Cereal

Soak 2 cups hulled, organic buckwheat and 1/4 cup dried goji berries overnight. You may want to rinse a few times. In the morning some fruit and sweetener of your choice. We like raisins, strawberries and pure maple syrup. Top with almond milk.

I have to confess...I do warm it up a bit. It just tastes so much better.

Almond Milk...What am I, Nuts?

My first can of worms I am attempting to tackle is dairy. In some ways this is easy. But in many ways it is hard. I am not a dairy person. About 4 years ago, I cut out most dairy. My children don't drink a ton of milk but they love cheese. "Cheese worms" (grated cheese) are a daily favorite. So this will be a bit of a transition. I'm starting with the easy first. Milk. We are now going on 3 straight weeks of almond milk. (Brent did protest last week and bought a gallon of milk...but the kids are milk-free.)

How to Make your Own Almond Milk

Soak 2 cups of almonds for 48 hours in spring water (or as pure as you have access to) I like to change the water a few times...it gets kind of grimy. Also I store all my nuts in the freezer and they last forever.

Pour almonds into blender. Add 6 cups fresh water. I do it in 2 batches as I am not yet blessed with a large vitamixer. I love my bosch and it does the trick. Blend for a couple minutes until smooth.

Pour into a cotton bag. This is one is organic cotton I bought from my seminar. It would have been a piece of cake to make too. But for a few dollars I bought it.

Squeeze milk out into bowl until only pulp is left. Save the pulp in the freezer for toppings and other treats or crackers.

Some people like to add salt and a sweetener like agave. I decided we like ours plain. This tastes delicious on our multigrain hot cereal and in smoothies. It makes 2 quarts, and we have found it to be the perfect amount for our family for a week.
Give it a shot. Think of it this way. Why do we humans insist on nursing from a cow? Cows milk is designed to turn a tiny calf into a 1 ton heffer in mere months. Is that really what you want? Heffer in months?

On a personal note...this is close to my heart because of the struggle with Ellery and Emmett. I don't remember if I have posted this before but to the best of our research and years of investigations with countless doctors, we believe they have a genetic condition called primary ciliary dyskinesia. Basically the cilia in their body is malformed and cannot move mucous through.

The symptoms this would explain include the struggles they had at birth, the constant, unchanging, never ending flow of mucous from all possible outlets, the ears, the constant, unchanging, bronchitis cough...just to name a few. It hangs over me to try and rid their little bodies of as much mucous as possible, since they can't do so themselves. However to cleanse the body of all the excess requires a raw, vegan diet. Sigh...this is a huge hat to put on small children. I'm not sure where I am being led yet.