Mixed Berry Sherbert

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					Mixed Berry Sherbert
FROM WWW.GONERAW.COM

Serves 1
This is so easy to make and is a great way to use up leftover
almond pulp from almond milk!
Ingredients
     1 cup Almond Pulp
     1 cup fresh or frozen Strawberries
     1 cup fresh or frozen blueberries
     1 teaspoon Water
     5 tablespoons Honey or Agave
Preparation
Blend All Ingredients together until creamy and enjoy!
PIZZA CRUST using ALMOND MEAL

Ok... Pizza. I'm going to do something I should have done about 4 years ago,
give away my highly coveted pizza crust recipe. I'm going to throw a bone
right at ya on this one. ;)
Just tell 'em Burke from Gliving.tv finally gave it up... they'll understand.

FYI: "I don't measure anything out anymore. I spend more time licking my
fingers, doing a dash of this, a dash of that than I can count. I'm assuming you
got talent kid, so follow close behind and let's go for the G ride."

What you need:

* Raw Almond Meal (this is gound raw almonds.. a powder almost. If you can't
find it, just grind 1lb. of raw almonds in your favorite high powered blender
until powdered.)
* Pizza Spice (Find it raw of make it. It is usually a blend of Oregano, Basil,
Bay Leaf, Salt)
* H20
* Celtic Sea Salt

Ok take the Almond Meal (1 lb.) and put into a large bowl. Add about 1/4 cup
of H20 and mix thoroughly. The secret here is to get it to the consistency of a
dough, to much water breaks it down, not enough it has hard powder spots) use
the H20 sparringly to get to the ideal consistency.

One reached add your spices. Do this to taste. So add a little and taste.. more?
add more etc. Get it to where you love it just like that! Add Celtic Sea Salt to
taste as well.

Now...put some of the extra almond meal on the counter top to be used like a
flower. Throw the dough on top and knead it out into the shape of a pizza crust!
Transfer to a dehydrator tray and dehydrate for about 6 hours. That little baby
comes out looking just like a pizza crust no kidding and it will be the best pizza
crust taste wise and visually any Raw Junkie has ever seen!!!

Rawk On! –Burke Go to the link below to see a picture of it. :BlackMonkey-
Sleepy: http://www.burkebryant.com/gliving/pizza.jpg
Almond Pulp Pate'




(click on image to enlarge)

Flexible

Nut pate that is extremely versatile and easy to make. Make it taste like it’s
from any culture…Italian, Hispanic, Oriental…

Ingredients

     almond pulp (as much or as little as needed)
     miso paste (any flavor)
     spices/herbs (you choose)
     water (enough to moisten dried pulp)
     dash of flax oil

Preparation

I start by mixing miso (sea salt would work) with water and then add what I
need to the almond pulp to make a paste. Then, I begin to experiment with
spices, chopped celery, green onions, jalepenos, wakame, arame and/or other
vegetables. I use this in red bell pepper wedges, on celery, on cucumber slices,
on crackers, as a sandwich filling and lettuce wrap, even sushi. It’s an excellent
way to use left-over pulp. I use one bowl and rarely measure. I dehydrate the
pulp after making almond milk, so there’s always some available for a quick
meal. For the picture, I added chopped tomatoes, zucchini and green onions,
stuffed into a yellow bell pepper. Yummy!
BANANA BREAD

1 cup almond pulp
1 cup coconut
6-12 dates, not soaked
1 banana
1/4 cup oil (I use coconut oil)

It works best for me if I mix coconut and dates in food processor, then
add banana, oil, and lastly the almond pulp. Sometimes I have to mix
the last in by hand, as I have a very small food processor.

Spread on telflex sheets 1/4" thick or use cookie dropper and make
individual cookies, smashing down to 1/4" or so. Dehydrate, flipping
when desired.

The "somebody" also posted a Italian Bread receipe, I've never tried it,
you may want to search for it. Have fun and Enjoy!
ALMOND BUTTER COOKIES
4 cups almond flour (dehydrate your almond pulp until dry)
1 cup almond butter
3 tablspoons agave nectar
1/2 cup raw honey or date paste
2 tsp vanilla
2 teaspoons sea salt
dash of stevia (optional)

In a large bowl, mix all ingredients well, or use a standing mixer with a paddle
attachment. Roll out dough with a rolling pin. You may want to use parchment
or wax paper so the dough doesn't stick to the rolloing pin. Roll to 1/4 to 1/2
inch thick. Use cookie cutters to make cookies, then dehydrate at 115 for 12-24
hours or until dry and crispy. Lasts about a week in the fridge.
Lemon Blueberry Scones (recipe provided by Elaina Love)

4-1/2 c almond pulp
1 c coconut oil
1 c flax seeds ground into meal
1/2 c agave, honey or date paste (I used agave for 1 batch, honey for
the other)
1 T lemon zest
1 tsp. sea salt
1 C dried blueberries (the first batch I made had dried cranberries
because I didn't have any dried blueberries)

Mix the almond pulp and the flax meal together BY HAND in a large
mixing bowl. Add the remaining ingredients and mix well. Divide the
batter into half and shape into two 1-inch round loaves. Cut the
circular loaves into 8 small triangles, for a total of sixteen pieces.

Dehydrate at 135 degrees for two hours. Check the texture of your
scones. If more drying is needed, adjust the temperature to 105
degrees and continue dehydrating for an additional two hours. (I live
in a humid climate and found I had to dehydrate 8 hours or longer.)
Store in refrigerator for up to a week (if they last that long). Serve
with honey or jam and fruit. (Personally we just eat them plain,
warmed from the dehydrator).

				
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posted:3/1/2010
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