Makes 6 cups, 6-8 servings
Advanced Prep
Soak 1 cup almonds for 8 hours, or overnight.
Ingredients

• 4 cups water
• 1 1/2 cups soaked almonds (1 cup before soaking)
• 3 dates, pitted
• 1 Tb. Coconut butter

Equipment

• blender
• fine-mesh strainer
• medium-sized bowl
• measuring cups and spoons
• spatula

Directions

Place the water, the almonds, the dates, and the coconut butter in a blender.
Blend on high speed until smooth.
Pour the almond mixture through a fine-mesh strainer set over a medium-sized bowl. Using a spatula, stir and press the pulp that is caught in the strainer, to extract as much milk as possible into the bowl.
Discard the pulp left in the strainer, and store the milk in a sealed container in the refrigerator.
Almond Milk keeps for five days. It naturally separates, so shake well before using.
Almond Cream
Reduce the water to only 1 ½ cups.
Sesame Milk
Replace 1 ½ cups soaked almonds with 1 ½ cups soaked sesame seeds (about 1 cup before soaking).

Makes 1 ½ cups, 1 serving
Ingredients

• 3 stalks celery
• 3 leaves kale
• ½ cucumber, sliced lengthwise
• 1 apple
• ¼-inch piece ginger root, optional
• 1 ½ tsp lemon juice (¼ lemon)

Equipment

• chef’s knife
• cutting board
• juicer

Directions

1. Juice the celery, kale, cucumber, apple, and ginger.
2. Add the lemon juice. You can also peel the lemon and put it through the juicer.
3. Serve immediately.

If you don’t have a juicer: process all the ingredients in a blender with 1 ½ cups of water, drink as is or pass through a fine mesh sieve.

Makes 1 serving
Ingredients

• 1 cup mixed berries (such as blueberries, blackberries, raspberries, or sliced strawberries)
• 1 tsp honey or agave nectar
• ½ cup Almond Cream

Equipment

• small bowl
• measuring cups and spoons
• spoon

Directions

1. Place the berries and the honey or agave nectar in a small bowl. Toss gently.
2. Top with the Almond Cream. Serve immediately.

Makes 1 serving
Ingredients

• 1 avocado, coarsely mashed
• 1 ½ tsp minced onion
• ¼ tsp crushed garlic (½ clove)
• 1 tsp lime juice
• dash sea salt
• dash cayenne pepper
• ¼  cup of cilantro
• ½  tomato, chopped

Equipment

• chef’s knife
• cutting board
• citrus juicer or reamer
• garlic press
• fork
• measuring spoons
• small bowl

Directions

1. Mash the avocado in a small bowl
2. Add the rest of the ingredients.
3. Serve immediately with a salad or as a dip with vegetable sticks.

Makes 2 1/2  cups, 2 -3  serving
Ingredients

• 1 cup water
• ½ apple, peeled and chopped
• 1 cup spinach leaves
• 1 zucchini, chopped
• 1 tsp lemon juice
• ½ avocado, chopped
• dash sea salt

Equipment

• blender
• chef’s knife
• cutting board
• citrus juicer or reamer
• measuring cups
• measuring spoons
• peeler
• spatula

Directions

1. Mash the avocado in a small bowl
2. Add the rest of the ingredients.
3. Serve immediately with a salad or as a dip with vegetable sticks.

Makes 1 cup
Ingredients

• ¼ cup lemon juice
• ½ tsp sea salt
• dash black pepper
• 1 Tbsp Dijon mustard
• 1 tsp dry mustard
• 2 tsp raw honey
• ½ tsp crushed garlic (1 clove)
• ½ cup olive oil

Equipment

• blender
• citrus juicer or reamer
• garlic press
• measuring cups
• measuring spoons
• spatula

Directions

1. Place all ingredients, except the olive oil, in a blender and blend until smooth.
2. Add the olive oil and blend on high speed until thick and creamy.
3. Store in a sealed container in the refrigerator. Honey Mustard Dressing keeps for one week.

Recipe, courtesy of Jenny Cornbleet

Ingredients

• 1/2 orange
  
• 1/2 banana
  
• 1/2 cup blueberries
  
• 2 leaves kale
  
• water to thin

Equipment

• blender

Directions

1. Process in the blender until smooth