Just Being Creative [1 Attachment]

[Guest guest]

Sounds awesome Elaine,

Spice is the key. Yes I know I didn't put amounts for my almond mylk

recipe either but as I recall its was 3 cups of coconut water to one

cup of almond mylk, with a teaspn maybe of all spice (to taste). I

don't have a vita mix but i do have a good blender. I hope that will do.

FYI: I sat in on a phone conference call with David Wolfe and he is NO

longer advocating agave nectar. He says its equivalent to corn syrup

and the production of this product has been taken over by greed hungry

folks who are not interested in health.He reccomends raw honey, stevia,

and a specific brand of agave- if its used at all. Hmmm what happened

to maple syrup I wonder.

I can't wait to try your recipe. I've been kind of slow with my raw

veganess lately but I've ordered some gogis and I'm praying for

strength as I move forward on the path.

Much Love

Pam

 

 

E. Rice-Fells <shortydemp

 

Thu, Feb 11, 2010 9:28 pm

Re: Just Being Creative [1 Attachment]

 

  [Attachment(s) from E. Rice-Fells

included below]

 

Hi Pam, one of these days I'm going to get better at recording

proportions as well as ingredients for my creations.  So far, you are

only one of three people that I've spoken with who had any idea what

Bernaise Sauce is.  If you've ever tasted it before these ingredients

should help you along with realizing that " tarragon " is the key

ingredient.  With that said, here are the ingredients: 

 

Dried Tarragon, White Wine, White Wine Vinegar, Red Pepper Flakes,

Whole Black Peppercorns, Fresh Lemon Juice, Brazil Nuts, only a tad of

X-V Olive Oil and Spring Onions. All of the ingredients were blended in

my Vita Mix until warm. 

 

Remain Focused and Good Health to You 

Elaine