I was quite full from the breakfast, so I didn't eat again until about mid-afternoon, when I enjoyed something new--a lovely Fuji apple, and some sunflower butter! I've never experienced sunflower butter before. Almond, peanut, yes, but sunflower is something completely new. I liked it--it's more mild than almond and peanut butters are, and also has it's own special taste. I quite enjoyed it, and it wasn't expensive at all.
Today is a day full of new things! I also made a few other things:
Raw almond milk! It looked super-easy when I saw Karen Knowler do it a few weeks ago. I bought a new blender today for an absolute steal, since my Magic Bullet is just about kaput. It was SO EASY!! 1 part raw almonds to 3 parts water. Whiz in blender. Strain with cheese cloth, or fancy nut milk bag. That's IT!!
It's crazy--it tastes totally different than the kind you buy in the tetra-packs. Why? I have no idea! But I'm definitely a convert!
After making almond milk, I had a cup worth of almond meal left over, so I also made Almond Cinnamon Bread from The Complete Book of Raw Food which I've borrowed from the library. It has a while yet until it's done, but I nibbled a bit of the edge and it's really good! Here's the recipe for anyone who might be interested:
Almond Cinnamon Bread
(I only had 1 cup almond pulp, so I adjusted the below recipe)
6 cups almond pulp
2 cups flaxseed meal
1 cup olive or coconut oil (I used coconut oil)
1/2 cup date paste, honey, or maple syrup (I used raw honey)
1 tsp cinnamon
1 cup raisins or currants
2 teaspoons sea salt
Mix the almond pulp and flaxseed meal together by hand in a large mixing bowl. Add the oil, date paste or other sweetener, cinnamon, raisins or currants, and sea salt, and mix well with your hands.
Press onto a dehydrator tray lined with a Teflex sheet (I used was paper this time). The dough should be about 1/4-inch thick. Use your hands to smooth it flat. Flip the bread using another dehydrator tray, and remove the sheet. Dehydrate at 105F for about 4 hours (mine is "on" or "off" so I had to keep an eye on it). Store in the fridge for up to a week, or freeze and remove pieces of bread as needed.
Raw Day Four is almost done, but I'm really liking it so far! Can't wait!
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