Nut Milk

*Ingredients are colored in Orange


𝟣. Bowl +
1 Cup Raw Nuts (Pasteurized if Almonds)
3 Cup Water
β†’ Let Stand Overnight


𝟀. Drain


πŸ₯. Move to Processor
+ 1 t Agave
2.5 Cup Water
β†’ 3 min. – Very Smooth


𝟦. Bowl + Strainer + 2 Layers Cheesecloth
𝟧. Pour Mixture through.
𝟨. Reserve Solids for another use.


𝟩. Refrigerate up to 1 week.

Sweet Potato Salad with Almond Sauce

*Ingredients are colored in Orange


𝟒. Warm Water
𝟒. Juice Lemon


SWEET POTATOES:
𝟣.

4 (4oz each) Sweet Potatoes
+ Fork
β†’ Prick all over

𝟀.
β†’ Microwave-safe Plate
β†’ Microwave High 5 min. – Just Tender

πŸ₯. Cut into 1/2 inch Rounds

𝟦. Pan, Med-high heat +
Oil
Sweet Potato Rounds
β†’ 2 – 3 min. – Golden Brown


ALMOND SAUCE:
Small Bowl +
1/4 Cup Almond Butter / Nut Butter / Creamy
3.5 T Warm Water
1 T Lemon


SALAD:
Medium Bowl +
1 Can (15 oz) Chickpeas / Drained
5 oz Baby Arugula
2 T Lemon
1 T O.O.
S.P.


ASSEMBLE:
Plates +
Salad Mix
Sweet Potato Slices
Drizzle Almond Sauce

 

Macadamia Almond Cake

*Ingredients are colored in Orange


𝟒. Oven to 350F
𝟒. Separate Eggs
𝟒.  Toast Coconut Flakes


𝟣. Grease Cake Pan
+ 2 T Sugar
β†’ Coat all sides


𝟀. Food Processor +
3.5 oz Almond Flour
1/2 Cup Macadamia Nuts
1 t Baking Powder
1/4 t Salt


πŸ₯. Medium Bowl +
4 Egg Yolks
1/2 Cup Sugar
1 t Vanilla


𝟦. Big Bowl +
4 Egg Whites
β†’ Whip 1.5 – 2 min.


𝟧. Fold in 1/3 of it into Big Bowl.
𝟨. Fold in the rest into Big Bowl.


𝟩. Gently combine everything.


πŸͺ. Pour into Cake pan.
𝟫. Bake 25 – 28 min.


𝟣𝟒. Top + 1/2 Cup Toasted Coconut Flakes