For this meal I started by making a batch of fresh vanilla almond mylk. It is so easy to just fill the blender with 16 oz filtered water, throw in a large handful of soaked and sprouted raw almonds and blend into creamy goodness. Next I strained out the pulp using a nut milk bag. Back in the blender went the mylk and I added 2 medjool dates, powdered vanilla and a pinch of sea salt. Blend well.
We used the mylk in our green smoothie this morning. It was more like a milkshake than a smoothie and it was spectacular.
Strawberry Banana Mylkshake
by Elizabeth @ rawlivingandlearning.blogspot.com
16 oz fresh raw almond mylk
8 oz frozen strawberries
3 ripe bananas, frozen are better!
2 C kale
2 T chia
2 T flax
Blend until creamy in high speed blender. Enjoy!
So what do you do with the leftover almond pulp?
For the pie I started with a simple nut free crust made of just Medjool dates and raw coconut. I used my small food processor to make the sticky "dough" for the crust and then pressed it into a glass pie dish.
We had these for dessert today after our evening meal. Very good!
Meal #2 Lunch with Harry and David
Meal #3 Minn Inspired Pate
I posted some time ago about an amazing Pate made by Minn. I used her recipe for inspiration tonight but changed it up a bit.
In a small food processor I added:
1/2 C soaked sunflower seeds and raw almonds
1 organic carrot, chopped
2 sprigs of garlic greens, grown by our oldest son
small slice of sweet onion
4 EVOO cured sun dried tomatoes
2 leaves of fresh sage
2 leaves of fresh basil
Process into a Pate in a food processor. Spread onto some collard leaves.
Roll up tightly.