A few recipes

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* * Blueberry Jello

1 pint blueberries

2 bananas

1/2 lemon or lime, juiced

1) Blend all the ingredients in a blender. Pour into custard cups and chill. Makes 4 custard cups. Keeps for 2 days in the refrigerator.

Hibiscus Punch

Hibiscus is a flower which is dried and much used in Mexico as a refreshing beverage. This punch could be the original Kool-Aid. If kids ask for Kool-Aid, try giving them this instead.

FOR 2 QUARTS OF PUNCH:

1 1/2 quarts of filtered water

1/4 cup dried hibiscus flowers

1 pint of mixed fresh fruit juices (try orange, tangerine and/or pineapple

juice)

3 tbsp. raw honey or to taste

garnish with a few grapes

1) Put the dried hibiscus flowers into 1 1/2 quarts of filtered water, stir and let sit at room temperature overnight or for at least 3 hours. The water will become a beautiful shade of pink.

2) Drain the flowers and discard. Transfer the hibiscus water to a punch bowl, add the other ingredients and blend well. Refrigerate until cold.

3) When ready to serve, float grapes in the punch bowl. Serve with a slice of tangerine on the rim of each glass.

If you want a gallon, double the recipe. Keeps for 3 to 4 days in the refrigerator.

Almond Milk

1 cup soaked almonds (soak overnight in filtered water)

3 to 3 1/2 cups filtered water

1) Drain the almonds.

2) Put the almonds into a blender with 1 1/2 cups of filtered water and blend well. Add the remainder of the water and blend again.

3) Pour the mixture into a cotton or muslin bag or cloth and squeeze out all the milk. This is simple, plain almond milk.

For Sweet Almond Milk

4) Put the plain Almond Milk into a blender and add a few pitted dates and a little ground vanilla bean and blend well.

Yield: Almost a quart. Plain Almond Milk keeps for up to 5 days in the refrigerator. The Sweet Almond Milk keeps 1-2 days. After storage, the milk separates - so shake well before using.

Note: To grind a vanilla bean, put into a coffee grinder.

Note: You could use the same basic recipe to make Macadamia Milk, Brazil Nut Milk, Sunflower Milk, Oat Milk... you get the idea. There is no limit to the kind of milks you can create from soaked nuts, seeds and grains or a combination of them.

Hearty Buckwheat Porridge

1/4-1/2 cup hulled raw buckwheat

10-15 almonds

1/4 cup raisins or currants

1 banana

1 small mango (or other fruit like papaya or berries)_

1/2 cup filtered water

additional filtered water for soaking the buckwheat

1) At night, soak 1/4 to 1/2 cup raw buckwheat in one cup of filtered water.

2) In the morning, strain and rinse the buckwheat well. It will release a mucilaginous liquid, but keep rinsing until the water is clear.

3) Heat up 1/2 cup filtered water on the stove only to the point where you can still put your finger in, and then turn off the flame. Pour the hot filtered water into the blender, add in the rest of the ingredients and blend to a cream.

Serves 1

 

 

 

"When you get to the end of your rope, tie a knot and hang on."

 

Franklin D. Roosevelt (1882 - 1945), quoted Kansas City Star, June 5, 1977

 

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