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SWEETLIPS's Photo SWEETLIPS Posts: 4,879
8/11/10 4:29 P

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I make and also purchase herbal teas - I use stevia and ocassionally I use it as a base in the smoothies like my mint teas.



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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (182,914)
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8/8/10 6:12 P

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I do not drink either coffee or tea.



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CDSPARK's Photo CDSPARK Posts: 979
8/5/10 12:40 P

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what to you put in your tea?

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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (182,914)
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8/1/10 9:30 P

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It is easy to make any kind of nut milk:

www.ehow.com/how_2102586_milk-any-nu
t.
html




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KELLKAT's Photo KELLKAT Posts: 2,227
2/24/09 4:49 P

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DH and I buy powdered coconut milk from Wilderness familynaturals.com. It comes in big 10 or 20# boxes, but I bet they sell it in smaller amounts, too. We make it smooth in our Magic Bullet, and it's great on granola or oatmeal (we roll our own oats). We've made the milk thicker and used it in ice cream made with cocoa powder and raw walnuts. Yum!

I'm just saying... Kelley


“You are never given a wish without also being given the power to make it come true. You may have to work for it, however.” - Richard Bach


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KARINA_MAC's Photo KARINA_MAC Posts: 576
9/26/08 11:53 A

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I'd like to add sesame seed milk - a great calcium boost and very yummy!

- 1/2 cup sesame seeds (soaked for a few hours and drained and rinsed)
- 2 cups water

Blend together for about 30 seconds to a minute. Strain with a nut milk bag or muslin. Pour liquid back into the blender and add either a tablespoon raw honey or a few dates. Whizz until smooth and enjoy!


"Then you have no fear any more. You're completely free." V for Vendetta


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GOUDKEELTJE's Photo GOUDKEELTJE SparkPoints: (10,434)
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8/4/08 8:50 A

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Ik woon in Hekelingen, bij Rotterdam.

I get my raw food from my garden and all other fruit and veggies I buy at the Albert Hein Supermarket (organic) or at a very big organic food store in Rotterdam. Don't they have them in Zwolle?

It is very expensive sometimes to eat all organic foods, so I do not do that all the time. I try to.

And the raw eating.... I eat mostly raw during the day. And in the evening I eat a 'normal' meal with as much raw food I can have. Or sometimes I drink only fruit and veggie juices in the morning (fruit) and evening (veggies) and at lunchtime I eat something like avocado and alfalfa tortilla's (from the fit for life book).

But okay, this is not about milk anymore! emoticon

greetz,

Nynke

You're never behind! Don't try to catch up; just jump in where you are now!

My ticker is in kilograms.

www.nynkedejong.nl


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INDIEDEZZ's Photo INDIEDEZZ Posts: 1,323
8/4/08 5:17 A

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Hoi Nynke!
Waar woon je in Nederland? Ik woon in Zwolle! :)
Sometimes I get overwhelmed with all of the raw food supplements and stuff I just can't seem to find in Holland. How do you stay raw and focused? Bedankt en tot zo!

Met Vriendelijke Groenten, (leuk hé?!) ;)
Desirée

Amelia Earhart - "The most effective way to do it, is to do it."


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GOUDKEELTJE's Photo GOUDKEELTJE SparkPoints: (10,434)
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8/3/08 1:46 P

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For some smoothies coconut milk is outstanding! With banana or pineapple for example.

Almond milk is great too! I sometimes make the recipe from the book 'Fit for life'. But be careful with almond milk, if you try to lose weight, almond milk is not going to help you. In time, when you lost the weight, almond milk is a great milk to use.

I don't drink milk now. I believe calcium comes from raw veggies. Look at the Chinese or Asian people. They don't use dairy and osteoperosis is unknown in that area....coincidence? I don't think it is ;-)

greetz,

Nynke

You're never behind! Don't try to catch up; just jump in where you are now!

My ticker is in kilograms.

www.nynkedejong.nl


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ATRANSFORMATION's Photo ATRANSFORMATION Posts: 9,326
7/26/08 2:05 P

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Almond milk

I use a ratio of about 1:3 (1 cup almonds to 3 cups water) but you can vary per your own taste.
--------

Soak raw almonds about 12-24 hours. I change water midway when I make it in the summer. They will sprout

Blanch (15-30 seconds in very hot water) just long enough to remove the skins

Put in blender with purified water

Blend til smooth, then strain through cheescloth.

It keeps several days in the fridge. A little time consuming....popping all those almonds out of their skins is a pain. But REALLY good results.

~~~Kathy~~~

Scales lie. Pants don't lie.
~~~

If the only prayer you ever say is "thank you" that shall suffice. ~~~~~~ Meister Eckhart


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CRYSTALUNICORNS's Photo CRYSTALUNICORNS Posts: 1,934
5/30/08 12:53 P

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Hemp milk:
1/4 cup shelled hempseeds
1 cup water
flavorings (vanilla, maple syrup or honey)
Place seeds into a blender and add small amount of water 1 inch above the seeds. Turn blender on at multiple speeds and agitate seeds so they become a thick hemp cream.
Then add either vanilla, maple syrup or honey or only a ripe banana and serve as a thick drink or add water at a ratio of 4.75 water to 1 part seed for a lighter hemp milk.
A great alternative to soy milk without the throwaway aseptic containers.

Soy milk:
1/2 cup organic soybeans, dry
water
Soak soybeans 8 -12 hours or overnight. Drain, rinse and place soybeans in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer's directions.
When cycle is complete, pour hot liquid into a clean glass container and let cool slightly.
Variation: For a slightly sweet, thicker milk, drop 8 pitted, organic, unsulfured dates into the milk when warm. Let sit 30 - 45 minutes, then pour milk and dates into a blender and blend until smooth. Shake container before using. This makes a wonderful, rich milk for drinking or for cooking and baking.

Soy-barley milk:
1/2 cup organic soybeans, dry
1 Tablespoon organic hulled barley, dry
water
Soak beans and barley 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer's directions.
When cycle is complete, pour hot liquid into a clean glass container and let cool slightly. Use milk as is, or flavor by pouring soymilk into a blender (may be necessary to divide into two batches for smaller blenders) and add salt and/or other desired ingredients. Blend on High for 10 seconds, or until smooth. Pour milk back into the glass container and use warm or chilled. For flavored milk, shake container well before using.
Variation: For a slightly sweet, thicker milk, drop 8 pitted, organic, unsulfured dates into the milk when warm. Let sit 30 - 45 minutes, then pour milk and dates into a blender and blend until smooth. Shake container before using. This makes a wonderful, rich milk for drinking or for cooking and baking.

Oat milk:
1 cup cooked oats (i use thick rolled)
4-5 cups hot water
1-2 teaspoon cornstarch
1 tablespoon sugar
1 dash nutmeg
1/2 teaspoon vanilla
1 pinch sea salt
(To cook steel cut or thick rolled oats, bring 1 cup of water to a boil in a small sauce pan, add 1/2 cup of oats and turn the heat down to med/low, they just want to gently simmer for about 10 minutes. Give it a stir to check to see if the oats have absorbed all of the water.).
Bring 5 cups of water to a boil.
As you are waiting for the water to boil, add the rest of the ingredients to a blender. As soon as your water is boiling add 3-4 cups to the blender. Be sure that there is room left in the top of the blender and that the lid fits securely or you could risk splashing yourself with hot water when you flip the switch.
Turn your blender on low and increase to high speed, blending for about 20 seconds or so. Check the consistency, add more water as necessary to achieve the desired thickness. The mixture will thicken a little as it cools off and eventually chills.

Almond-oat milk:
1/2 cup almonds, organic, shelled
1/4 cup oat groats, dry, organic
8 pitted dates, dried, unsulfured, organic
water
Soak almonds and oats 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to manufacturer's directions.
When cycle is complete, pour hot liquid into a clean glass container and add dried dates. Let cool about 30 - 45 minutes. Pour milk and dates into a blender and process until smooth and dates are chopped. Add salt and/or other flavorings to taste. Serve hot or cold. Shake container before serving.
*This is a rich, creamy liquid, more like a "cream" than milk. If you desire it thinner, add water to preferred texture.
Variation: Use other dried fruit in place of the dates, such as apricots, pineapple, or berries.

Almond milk:
4 ounces of sweet almonds
6 bitter almonds
Orange-flower water
1 quart of water
Blanch the almonds and grind them in a nut mill.
Pound them in a mortar a little at a time, adding drops of orange-flower water to prevent oiling.
When they are well pounded, return them all to the mortar and pour the cold water over them, mixing well.
Place a cloth over the mortar, put a plate over that, and let them stand four hours.
Strain and bottle for use.

Blueberry apricot refresher:
1/2 cup almonds, organic, shelled
1/4 cup brown rice organic, long grain, dry
water
8 pitted dried apricots, unsulfured, organic
1 Tablespoon pure vanilla extract
1 Tablespoon almond extract
1/8 teaspoon salt
1 1/2 cups blueberries, frozen, unsweetened
1/2- 1/4 teaspoon guar gum, optional
sweetener to taste
Soak almonds and rice overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer's directions.
When the cycle is complete, pour hot liquid into a clean glass container and add dried apricots. Let cool about 30 - 45 minutes. Pour milk and apricots into a blender and process until smooth and apricots are chopped. Add salt and flavorings to taste. Serve hot or cold. Shake container before serving. *This is a rich, creamy liquid, more like a "cream" than milk. If you desire it thinner, add water to preferred texture.
If desired, sweeten to taste. I use honey, Rapadura, sucanat, maple syrup or brown rice syrup.
*The blueberries will dilute the thickness a bit. If a thicker liquid is desired, add the guar gum to the blender when adding other ingredients. The guar gum will thicken further when chilled.
Variation: Use any favorite dried or frozen fruits. If using fresh fruits, the fruit juices may thin the drink.

Almond-brown rice milk:
1/2 cup almonds, organic, shelled
1/4 cup brown rice, dry, organic, long-grain
8 pitted dates, dried, unsulfured, organic
water
Soak almonds and rice 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer's directions.
When cycle is complete, pour hot liquid into a clean glass container and add dried dates. Let cool about 30 - 45 minutes. Pour milk and dates into a blender and process until smooth and dates are chopped. Add salt and/or other flavorings to taste. Serve hot or cold. Shake container before serving.
*This is a rich, creamy liquid, more like a "cream" than milk. If you desire it thinner, add water to preferred texture.
Variation: Use other dried fruit in place of the dates, such as apricots, pineapple or berries.

Almond-rice strawberry delight:
1/2 cup almonds, organic, shelled
1/4 cup brown rice, organic, long grain, dry
water
8 pitted dried dates, unsulfured, organic
2 Tablespoons vanilla extract
1/8 teaspoon salt
10 medium strawberries, frozen, unsweetened, hulled
1/8 teaspoon guar gum, optional
sweetener to taste
Soak almonds and rice 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer's directions.
When cycle is complete, pour hot liquid into a clean glass container and add dried dates. Let cool about 30 - 45 minutes. Pour milk and dates into a blender and process until smooth and dates are chopped. Add salt and flavorings to taste. Serve hot or cold. Shake container before serving.
*This is a rich, creamy liquid, more like a "cream" than milk. If you desire it thinner, add water to preferred texture.
If desired, sweeten to taste. I use honey, Rapadura, sucanat, maple syrup or brown rice syrup.
*The strawberries will dilute the thickness a bit. If a thicker liquid is desired, add 1/8 -1/4 teaspoon guar gum to the blender when adding other ingredients. The guar gum will thicken further when chilled.
Variation: Use other dried fruit in place of the dates, such as apricots, pineapple or berries. Use any frozen fruit in place of the strawberries.

Rice milk:
1 Cup Of White Rice Flour
2 Tablespoons Of Liquid Vanilla
2 Tablespoons Ground Cinnamon
8 Cups Of Distilled Mineral Water
2 Cups Pure Bees Honey
1 Cup Of White Rice Protein
1 Tablespoon Xanthan Gum + 1 Tablespoon Guar Gum
1/2 Cup Canola Oil
Mix together vanilla and ground cinnamon, rice flour, and mineral water in a large cooking pot. Bring the ingredients to a boil over high heat. Stir often with a metal whisk. Lower the heat to medium low and let it all boil for at least four to five minutes, stirring the whole time, until the mixture is thick and consistent. Let it cool down to room temperature. Take out a large mixing bowl, add in the remaining ingredients, and mix it all with an electric mixer, until it's all well combined. With rubber spatula, add the rice mixture into the mixing bowl. Mix thoroughly. Recipe makes 12 cups of concentrate. Serve with 3/4 cup of water to every 1/4 cup of mix. Shake in a bottle before serving it.

Rice milk:
1/2 cup brown rice
8 cups water
1/2 teaspoon sea salt
1/8 teaspoon granulated kelp (optional)
1 cup or more cold water
3 tablespoons maple syrup or honey
1/2 teaspoon ground cinnamon
Place rice, 8 cups water, salt, and kelp in pan. Cover and bring to a boil over high heat, reduce heat to low and simmer 3 hours, or until rice is very soft. (You can also do this in a crockpot overnight.)
In blender, puree rice mixture with remaining ingredients. You will have to do it in two batches. Puree each batch at least 2 or 3 minutes to completely liquefy the rice. Add more water if a thinner consistency is desired. Keep refrigerated.

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