How to Make Brazil Nut Milk

Now that you have received your delicious Brazil Nuts, it is time to make some milk.

 

This recipe is so easy to make.  You will wonder why you did not think of this before.  I also love to make Brazil and Hemp milk too.  You can find this variation at the bottom of the page.

 

Ingredients:

• 1 cup of Brazil Nuts
• 4 cups of spring water
• 2 mejdool dates
• 1 teaspoon of vanilla
• 1/2 teaspoon of sea salt

  Directions:

1. Add the Brazil nuts, spring water and dates to a high speed blender and blend on high  for a minute or until a smooth consistency is present.
2. Prepare a large bowl with a cheesecloth over the top and begin to pour the nut milk into the cheesecloth.
3. Squeeze out the excess bits of milk out of the pulp that is compressed into the cheesecloth.
4. Remove the cheesecloth and then stir in the vanilla along with the pink salt.

Note:  You can add the pulp to your smoothies. 

To make Hemp and Brazil Nut Milk simply add in 1/2 cup of Brazil nuts and 1/3 cup of hemp milk together in the blender and follow the same instructions above.

How to Make Delicious Vegan Brazil Nut Ice Cream

I just received my Brazil nuts from Iherb and I was looking for some wonderful recipes to use them with and I thought if I can use the milk to make some delicious ice cream?  

Sure enough I found a wonderful recipe using both Brazil nuts and Walnuts, both Dr. Sebi Approved.  

I hope you will enjoy this recipe.

Ingredients: 

•  2 cups Brazil Nut Milk, unsweetened
• 1/2 cup walnuts, soaked for 10 hours, drained and rinsed
• 1/2 cup honey or agave nectar
• 2 teaspoons vanilla extract
• 1/8 teaspoon sea salt

See recipe for Brazil Nut Milk Here

Directions: 

1. Pour 1/2 cup of the Brazil Nut Milk and the walnuts in a blender and process until very smooth. 
2. Add the remaining 1 1/2 cups Brazil Nut Milk, along with the rest of the ingredients and process until well blended. 
3. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days.
4. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions.

Note: Brazil Nut–Vanilla Ice Cream tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.
 
 

Cherry Limeade Punch

What would the holidays be without a big punch bowl.  While the original recipe used lemons, we now know limes are approved and not lemons and so I have changed the recipe slightly to have it approved by Dr. Sebi Nutritional Guide.

 It is summertime and it is now time to enjoy healthy drinks that you can make right in your own kitchen.  This recipe I created to enjoy two of my favorite fruits: cherries and lemons.  It is quick to make and so very delicious.  I suggest you buy fresh cherries if you can find them.

Ingredients:

1/2 kilo of  ripe pitted cherries and juice (1 pound)
12 large lemons, juiced
Your favorite sweetener
Ice cubes 
COLD WATER
 
Directions:

Place the cherries in a large colander and squeeze the juice out of the cherries. With your fingers remove all stems and seeds.  After you have deseeded the cherries, squeeze all the juice you can out of the cherries.  Place the cherries and juice in a bowl and freeze.

Take 1/2 cup of the cherries and juice and put in a blender along with 1/2 kilo of cold water.  Blend on high speed for 2 minutes.  Add in your preferred sweetener and mix some more.  Do not add in the lime juice until the sweetener is mixed thoroughly.

Add in the lime juice and blend some more.  Pour into a pitcher or punch bowl along with a tray of ice cubes.  Fill the pitcher up with ice cold water and mix.  Put your mugs in the freezer one hour before you need them. Serve the juice and in the frozen mugs and enjoy.

Thanksgiving Side Dish - Roasted Squash and Apples

Yes, Dr. Serbi Approved and a great side dish for Thanksgiving.  Instead of having sweet potatoes and marshmallows, why not try this instead.  It looks Yummy and is.

Ingredients:

• 1 1/2 pounds Butternut Squash
• 2 Tablespoon grape seed oil
• 1 teaspoon allspice
• 1/2 teaspoon sea salt
• 2 medium apples
• 2 Tablespoons raw agave syrup

Directions: 

1. Preheat your oven to 375 degrees.
   Take your butternut squash  and cut the bottom and top off from the squash.
2. Use a sharp vegetable peeler and peel the skin off.
3. Slice the squash half and then scoop out all the seeds and pulp.
4. 
   
5. Lay each half down flat and cut it into strips and then cut each strip into chunks. 
6. Oil the pan with grape seed oil and place the cubes inside it.
7. Place 2 Tablespoons of oil into a small bowl and add  in the allspice and sea salt. 
8. Stir the mixture well and then pour over the squash.  to combine and pour it over the top of the squash. 
9. Cover the pan and bake for 20 minutes
10. Chop 2 apples into 1/2 inch pieces.
11. Place them in a small bowl and drizzle 1 Tb agave
12. Carefully take the pan from the oven and unwrap it. Stir in the apple mixture and return the pan to the oven. Bake uncovered for an additional 15 minutes, or until the apples and butternut squash are tender. 
13. Serve immediately and enjoy!

Holiday Squash Pie

There is nothing that will soothe your sweet cravings than a piece of squash pie.  It is close to pumpkin pie and I like to serve mine partly frozen.  You can add some ginger in if you prefer.  This pie is out of this world. 

It is important to drain the liquids off the pulp, once it is cooked and to use only the best of ingredients.  I have seen some of my friends try to buy on sale or cheaper discount products and you will see the difference in the quality of the pie.

Crust Ingredients

• 2 cups of spelt flour, 
• 1/4 cup grape seed oil,
• pinch of salt ,
• walnut milk. 

Directions:

Place the ingredients in a mixing bowl and mix into a ball.  You can use a paper towel and lightly oil your baking pan with grape seed oil.


Filling Ingredients:

• 1 butternut squash
• 1/4 cup date sugar
• 1/4 cup of agave syrup
• Pinch of sea salt
• 1 tsp of allspice
• 1/4 cup of hemp or walnut milk
• 1 tablespoon of sea moss gel

Directions:

1. Peel the squash with a potato peeler and then with a large spoon scoop out the seeds and junk.   Now cut the squash in chunks.
2. Please in a pan and add in the squash and some fresh spring water.  Bring to a boil and then reduce the heat to medium and cook the squash until tender.   Strain the Pulp.
3. Using a hand blender you can mash the pulp and place the pulp in a blender along with the rest of the ingredients above and blend well.  

Preparing the pie

1. Take the pie crust you have placed in the pie tin and bake in a preheated oven of 350 degrees for 10 minutes.  
2. Remove from the oven and add in the filling mixture. Tap the pan to settle the squash. 
3.  Return the pie to the oven and bake for 40 minutes.

Spelt and Rye Crackers

This is a good recipe to use along side your fruit salads or just for a snack.  I love these.

This recipe yields about 50 crackers, depending on the size.

• 1 1/4 cups Spelt Flour
• 1/2 cup Rye Flour
• 2 tablespoon. Grapeseed Oil
• 2 teaspoon Sesame Seed  
• 3/4 cup Spring Water
• 1 teaspoon. Sea Salt
• 1 teaspoon. Agave or sweetener
• 1/4 teaspoon of Rosemary

 Directions

1. Start by only using a 3/4 cup of spelt flour and add the other 1/3 cup of spelt flour after you've mixed the other ingredients together.
2. Mix all of your ingredients together in a medium-sized bowl until you can form it into a ball. (adding more flour if necessary)
3. Preheat your oven to 350°F and prepare an area to roll out the dough and cover it with parchment paper.
4. Pour a little grape seed oil onto your parchment paper, then take the dough ball and roll it out with the rolling-pin. Add more flour to the dough if it is sticking to the rolling-pin.
5. Once rolled out, use your shape cutter to cut out circles in the dough. If you do not have a shape cutter, place the dough the baking sheet and use a pizza cutter. Remove the dough surrounding the circles and make it into a ball to start the process over.
6. Once on the baking sheet, poke holes in the dough with a skewer or fork to help them cook evenly on both sides.
7. Brush the crackers lightly with grapeseed oil and sprinkle them with salt. Bake in the oven for 12-15 minutes.
8. Enjoy your Alkaline Spelt/Rye Crackers!

CHECK OUT THE YOU TUBE VIDEO SHOWING HOW TO MAKE THIS 

Dr. Sebi Approved Meals - Fruit Salad

 No one can refuse a plate of delicious fruits on the holidays.  These fruit salads are so simple to make and yet so delicious too.  We have chosen fruit salads that have fruits and greens from Dr. Sebi's Nutritional Guide.  

Just choose which one suits your taste buds.  

1.  Has arugula leaves, washed and cleaned with blueberries, strawberries, black berries and raspberries.  No need for dressings.  You can serve it along side some spelt and rye crackers.  See recipe for crackers here.

2.  Presentation is important.  Nice serving glasses can be seen through.  We added in pears, strawberries, apples, kiwi, oranges and cherries. 

3.  We have a mixed greens salad topped with some kiwi, strawberries, cherry tomatoes, green pepper slices and some red onion rings..  Seasoned with sea salt and a squeeze of

 lime juice.

 4.  Last and just maybe the best.  A beautiful plate with purslane and mint trimmings.  We have slices of oranges, cherry tomatoes, olives and walnuts (not pictured)

The holidays are what you make them.  Happy Holidays to all.

Stuffing with Wild Rice and Mushrooms

You  just gotta have stuffing mix for the holidays.  This one is simple and unique and will help you fight the holidays temptations. 

INGREDIENTS

• 1.25 cups wild rice
• 2.5  cups vegetable broth
• 1 tablespoon grape seed oil
• 1 large onion, chopped
• 1 cup mushrooms, sliced
• 3 tablespoons fresh chopped sage
• 1 tablespoon fresh chopped thyme
• 1 teaspoon sea salt
• 1 apple, cored and diced
• ½ cup chopped walnuts

Directions

1.  Place the wild rice and broth in a large saucepan and bring the mixture to a boil.  Then reduce the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.
2. While the rice is cooking, place the grape seed oil in a large Dutch oven over medium heat and saute the onion until tender.  This will take about 8 minutes. Add in the mushrooms, sage, thyme, and salt and saute another 8 to 10 minutes, until the mushrooms are tender.
3. Now combine the cooked rice and mushroom mixture, and stir in the apple and walnuts, if using. Adjust any seasoning to taste, and serve warm