Fwd: [SoFlaVegans] Raw Cuisine Basics

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[soFlaVegans] Raw Cuisine Basics Raw Cuisine Basics: ABCs of Healthy Vegan Summer Fun with Young Thai Coconut Raw Nut Milk! Contributed by Organic Nectars http://www.theorganicreport.com/pages/682_raw_cuisine_basics.cfm To do these recipes properly we recommend using the following equipment: * high-speed blender (such as Vita-mix) * fine mesh strainer or stock chinois * flexible spatulas * quart fridge containers with lids * nutmilk bags or jelly straining bags RECIPE #1 (Make this first; other two recipes require this) Basic Young Thai Coconut Almond Milk All ingredients raw and organic or reasonably wildcrafted 1 cup almonds, soaked in pure water overnight, rinsed and drained. 2-3 cups young Thai coconut water, filtered through chinois 3 cups pure water 1 ounce raw agave nectar (optional) pinch Himalayan crystal salt or Celtic sea salt (optional) drop flaxseed oil (optional) drop pure vanilla extract 1) Open young Thai coconut. Pass coconut water through strainer and reserve. You should obtain about 2-3 cups of coconut water. Halve coconut. Scoop out soft flesh with spoon. IMPORTANT: Take the time to remove any brown specks or shell pieces from coconut flesh, be

diligent about this. Reserve flesh in separate container for recipes below. Keep chilled. 2) Put first three ingredients in hi-speed blender (up to 6-cup line on container). Process on high till nuts are finely ground. Strain through nutmilk bag into quart container. Whisk in optional ingredients if desired. Serve in glass with ice. Serves 5-6. 3) For chocolate milk add 1 tbsp raw cacao powder and 1 tbsp raw agave to 8 oz of the basic recipe and reblend...yes, the possibilities are endless!!! Recipe #2 Basic Raw Milkshake 2 cups Basic Young Thai Coconut Almond Milk (above) 3/4 cup reserved coconut meat 3 tbsp raw agave nectar 1 tsp pure vanilla extract pinch Himalayan crystal salt or Celtic sea salt 1/2 tsp soy lecithin powder (optional) Blend till smooth, strain through chinois into container, serve in chilled soda-fountain shake glass, for

world's best chocolate shake add 2 tbsp raw cacao powder and agave to the above, you know the routine...!!! Serves 2. Recipe #3 Basic Raw Vanilla Bean Mousse (freeze it in your ice cream machine for raw soft-serve ice cream!!!) 1 1/4 cups Basic Raw Milkshake (above) 2 cups coconut meat (up to 5 or 6 coconuts) 2/3 to 3/4 cup raw cashews soaked two hours in pure water then rinsed and drained 1 cup raw agave nectar pinch Himalayan crystal salt or celtic sea salt 1 tbsp vanilla extract plus seed paste scraped from 1 vanilla bean pod 1 tsp non-GMO soy lecithin powder(optional) 3 tbsp raw organic antioxidant fat or oil (hempseed, flaxseed, descented coconut oil) Blend all except vanilla bean paste completely smooth in high-speed blender, if too thick add pure water, stop and scrape down sides of blender with spatula as you proceed. Strain through chinois into container.

Whisk in vanilla bean paste with balloon whisk. Chill till thick, serve in chilled parfait glasses. Add 1/4 cup to 1/2 cup raw cacao powder and an equal amount of our raw agave nectar for raw chocolate mousse!!! Serves 4-6. Yes, this recipe will make a great ice cream base. Use it fresh as a soft serve or reblend, strain, and refreeze for optimum texture. Fidyl Live Simply So That Others May Simply Live

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