1 cup almond flour or almonds
1 1/2 teaspoons cinnamon
1/8 teaspoon ginger, ground
1/4 teaspoon nutmeg, freshly grated
1 cup barhi dates (can use medjool)
In a food processor (if you don’t have almond flour), process the almonds with the cinnamon, nutmeg and ginger until it has the consistency of fine flour. Add the barhi dates and process until it forms a ball of dough and begins to stick together.
Press about 3/4 of the mixture into the bottom of the pan ...
Makes 32 ounces
1 cup whole, raw almonds, soaked 8-12 hours or overnight, drained, and rinsed almond milk(about 1 1/2 cups after soaking)
2 1/2 cups water
3 pitted Barhi or Medjool dates, soaked
1/2 teaspoon pure vanilla extract
Place water, almonds, dates, and vanilla in a blender. Blend on high speed until blended smoothly. To separate the “milk” from the almond pulp, squeeze the blended mixture through a nut milk bag or double layer of cheesecloth. Serve at room temper...
▪ 2 cups almonds
▪ 1 Tablespoon coconut nectar or Lakanto (optional)
▪ 1/4 teaspoon Pink Himalayan sea salt
Place the almonds in food processor (do not add the coconut nectar or salt, it causes the almond butter to seize).
2. Process for 13 minutes (I use a Cuisinart 11 cup food processor). Once the process begins, the sides will need to be scraped down. It will first become a powdery substance, just keep the sides scraped down and continue processing for 10 minutes; the almonds ...
Turkish-Style Seasoned Cabbage
1/4 cup sun-dried tomato powder (see note)
3 cups shredded cabbage
2 Tablespoons unfiltered extra virgin olive oil
1 garlic clove, crushed
2 green onions, thinly sliced
1 tomato, seeded and diced
1 cup sweet peas
1 teaspoon Himalayan Pink or Celtic sea salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Pulse the shredded cabbage in a food processor until it becomes the consistency of rice. Add the sun-dried tomato powder and the remaining ingredients to ...