Fresh Squeezed Orange Juice
For a sweet treat after my yoga class last night, I juiced some of the many oranges my boyfriend’s grandma gave me. So simple, so delicious.
I went grocery shopping the other day (at Sprouts) and was looking at the different kind of peanut butters and realized all of them had roasted peanuts! I wanted to try raw, so I bought some raw peanuts and made some at home. This turned out very creamy, and could go so many ways.. I can’t wait to make a million variations of it!
2 Cups Raw Peanuts
1/2 tsp. Sea Salt
1 1/2 tsp. Virgin Coconut Oil (for super creamy results)
This recipe is really successful if you have a food processor with an S-Blade. Just place peanuts in the processor and turn it on, let it go for 7-10 minutes until it gets to the consistency that you like, add in salt and oil and turn it on for another couple of seconds to mix. Store in a sealed container, or jar and REFRIGERATE!
This was a first for me, and what a curious experience! This hummus has a bit more of a light and refreshing fell and taste compared to the more oily versions you typically see. This batch turned out larger than I thought it would as you can see how the chickpeas tripled in size!
24 oz. Sprouted Chickpeas
1/3 Cup Fresh Squeezed Lemon Juice
3 Cloves of Garlic, chopped
1 tsp. Sea Salt
1-2 tsp. Ground Cumin
1/4 tsp. Paprika
1/2-1 Cup Water, add to get your desired consistency
How to sprout dried chickpeas: Soak 1 cup of dried chickpeas in water for a full day, drain next day and rinse off chickpeas every few hours if possible. They should sprout to 1/4” long in 2-3 days, so plan ahead for this recipe.
After they are sprouted, put them in a blender or food processor with S-Blade along with the rest of the ingredients except for the water. Blend together and add water gradually until you get the desired consistency. Pair with celery sticks, bell pepper slivers, or cucumber slices for a light snack.
In case you were wondering what to do with your leftover almond meal from making your own Almond Milk, I have one of many solutions for you! This one is great for using in raw dishes and keeping it around for longer, make your own almond flour! It’s easy, as long as you have a blender, a baking sheet, and some paper towels; and time of course.
First: Take the moist leftover almond meal from the milk and sprinkle it over a baking sheet.
Second: Shake the sheet around once a day for 2 or 3 days to loosen up the granules. (just leave the baking sheet in your kitchen to air dry or use a dehydrator to speed up the process)
Third: After the meal is completely dry, put it all into a blender and blend until it turns into a fine powder.
Fourth: Store into a large glass container with either a tablespoon of dry rice or a few dry pasta noodles to absorb any excess moisture. Then you can keep adding to it after each batch of almond milk!
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