I found this recipe years ago (2010) soon after becoming vegan. I brought home some agave nectar from the Whole Earth Center in Princeton since I had switched to natural and vegan sweeteners. The picture on the source website looks nothing like the finished product. Although, I suppose if you used the full 1/2 cup of canola oil, the cookies would spread. Did I mention I was also hypersensitive (mentally) about using too much fat in recipes in 2010, too?
Tag Archives: Almonds
One of my personal rules: don’t give out problems unless you have solutions or suggestions!
I’m in the midst of a juice fast. I don’t have a juicer, just a Vitamix, so it’s more I’m on an “obliterated fruits and veggies” fast. While checking out Khepra’s Raw Food Juice Bar online recently, I found their juice fast instructions. Says I, I’ve got a Vitamix and some cash to spend on raw materials. Off I went in hopes of resetting my portion size concept and purify my diet.
Khepra prescribes coconut water and almond or coconut milk for breakfast. I created this almond mylk (I like Ani Phyo’s spelling) which, while not 100 per cent raw, is frickin’ delicious. It is not “overcooked by cathode rays.”
Almond Date Breakfast Mylk
1 cup almonds, soaked overnight and drained
1 cup dates, soaked overnight and drained
1 1/2 cups filtered water
1 cup unsweetened almond milk (or more water)
2 teaspoons maca powder
Blitz everything in high-speed blender or until evenly combined. Makes about two 16-ounce servings.
Another favourite juice so far is parsnip-pear-apple-ginger-jicama.
2-3 cups filtered water
3 parsnips, peeled
1 cup jicama, peeled and cubed
2 small apples, cored
1 pear, cored
1-inch chunk of ginger, peeled
Blitz everything in high-speed blender until fruit skin disappears. Makes about four 16-ounce servings.
Juice for a day on the first day: two green juices, two carrot-jicama-pear juices, coconut water, almond and cashew nog, kombucha
Hey, look, it’s Edgar Allan Poe’s grave! This Goth grrl has been there, done that.