SANDY'S ALMOND JOY
Donated by Sandy Kuntz
These little gems are melt-in-your-mouth-delicious! Perfect as a healthy Alkalarian snack, rich with vitamin E, soy protein, calcium, magnesium and lauric oil. Coconut oil has been shown to have anti fungal, and anti bacterial properties.
It's also a very versatile recipe that can be changed by adding a different flavoring each time you make it. (see variations) The coconut products used come from a great company called Wilderness Family Naturals.
I use the Excalibur dehydrator to make perfect crusts that can also double as great crackers or tostada flatties.
Stir together the coconut oil, almonds and dried coconut (save about one third of it to sprinkle over the top) and soy sprout powder in a bowl and pour into an 8X8 pan. sprinkle the top with freeze-dried coconut.
Place level in the fridge to chill for approximately 45 minutes to 1 hour.
Remove and cut into bite size squares to serve. If it becomes too hardened and cracks when you attempt to cut it, just set out at room temperature until it cuts easily.
Store in the refrigerator.
Variations: Use Fontier Liquid Seasonings without alcohol to give the Almond Joys a different twist. Try a teaspoon or two of Vanilla, Mapel, Lemon, Lime, cinnamon, or Mint etc. add when you are mixing all of the ingredients together. or use some freshly squeezed lemon, lime or grapefruit juice to enhance a citruss flavor... WONDERFUL!!!!!
Almond Preparation: Soak almond overnight for 8 to 12 hours. Ilike to add Real Salt to the soaking water , using about one teaspoon per cup of nuts.
Chop in Food Processor Place on Teflex sheet (or parchment paper) and place in dehydrator to dry (about 4-6 hours)
I also dehydrate these soaked almonds whole for snacks. I place them in a bowl, stir in some pHlavor Liquid Salt™ and a little Real Salt, then dry on the regular dehydrator sheets until crispy.
Thank you SANDY KUNTZ for your creative genious. WE LOVE YOU!!
PUMPKIN CREAM PIEDebra Jenkins
1st place winner in Transitional Recipes , in the pH Miracle Recipe Contest
Serves 6 - 8
Shelley's variation - Shelley uses only 1/2 the spices listed in this recipe because she prefers a milder pie.
Directions : 1 pkg. note: Add more spices or stevia if you like, or use less spices for a milder pie adjust to taste.
Mix tofu, pumpkin, vanilla, cinnamon, salt, nutmeg, cloves, ginger and stevia powder together in a food processor till smooth and creamy.
Lastly, add psyllium, and blend. Scoop into prepared Almond Nut Pie Crust recipe below) and chill for at least an hour. Top with Nutty Cream Topping or Tofu Whip Cream found in Back to the House of Health 2 (see also Almond Nut Pie Crust)
ALMOND NUT PIE CRUST
Directions: Combine dry ingredients in a mixing bowl.
Combine the water, melted butter and vanilla and pour over dry ingredients.
Mix well. Transfer mixture to a 9" pie plate. Press mixture firmly into place with your fingers, making sure to cover bottom and sides of pie plate.
For an unfilled piecrust, bake empty pie shell at 350 degrees for 18-20 minutes or until lightly brown. Cool and fill with pie filling. For a filled pie crust, first bake the empty crust for 10 minutes, then fill and finish baking pie per recipe.
Variation: replace ground flax meal with ground coconut
AVORADO KID GREENS SHAKE OR POPSThis is a variation of the BABY BOOMER SHAKE.,
(without the water and rice dream.)
It also makes a great shake.
We drink this while on the cleanse too!
this is a fantastic way to get Greens powder and chlorophyll down your kids!!!!
GREEN BABY BOOMER BREAKFAST SHAKE
Directions: Slice vegetables, add all other ingredients put into blender and blend until smooth.
MICHAEL'S GRANOLADonated by Michael Steadman
This is THE ANSWER to HEALTHY Granola!
Michael's done a fabulous job of blending a variety of fresh raw nuts, and cinnamon to make this granola a healthy fats feast. We sprinkle it over our shakes in the morning for an extra crunch. Great to travel with and yummy when you have cravings for dessert.
Directions: In a food processor, pulse the soaked nuts and coconut meat coarsely. Place in large mixing bowl and set aside. Toss all remaining ingredients well. Place on a dehydrator sheet and dehydrate at 110 degrees for 36 hours, or until crisp. This may be eaten as a snack or with fresh almond milk for breakfast.
To order Mesquite flour call Health and Harmony 208-524-9089
SPROUTED BUCKWHEAT FLATTIESFrom Shelley's kitchen
These are thin and crust like in texture. They are MAH-velous as a raw (low heat dehydrated) alkavorian pizza crust.
You can dry them big in large rounds or break them up and use them as crackers or sandwich pieces. Experiment with this basic recipe and come up with versions of your own!
You will need a good dehydrator and a food processor and also sprouting equipment. The preparation for these flatties may seem like a lot of time and work, but once you get the hang of it, it will surely be worth it!
I triple and quadruple this recipe to fill my entire Excalibur (nine trays) with flatties.
Directions: In a food processor, place carrot/yam pulp, oil, salt, and seasonings. Pulse chop to mix well. Then add remaining ingredients and continue to mix well until a thick batter is achieved. (note: if you want a coarse batter, with more whole buckwheat sprouts, you can stop mixing at anytime) I do mine quite smooth.
While the food processor is running, you can add the water if you feel the batter needs to be thinned some so it can spread easier.
Pour or scoop mixture out onto plastic lined trays for dehydration. Use a spatula to help spread out the batter so your flattie is ¼ to ½ inch thick. Then dehydrate at 90-100 degrees overnight or 7-8 hours.
Once this is done carefully lift the flatties and transfer them to a mesh lined tray and continue dehydrating until flatties are totally crisp and dry.
These flatties will store in a zip lock or Tupperware for as long as a month and still be fresh! Great for hiking and camping trips, biking or any type of travel, what a great thing to take on long flights. Our grandson CharLee loves both these recipes and it cutting his first teeth on these alkalizing crackers just great!
SUPER SOY PUDDING
Shelley Redford Young
DIRECTIONS: Put all ingredients in a blender and blend on high until rich smooth and pudding like.
WOW - Variations:
Coconut Super Soy Pudding
Add 2 TB. of non sweetened dried coconut granules to the mix while blending and sprinkle some coconut over the top before serving.
Lemon Super Soy Pudding
Use lemon instead of lime in the Super Soy Pudding recipe
Grapefruit Super Soy Pudding
Use juice from 1/2 grapefruit instead of lime.
Super Green Super Soy Pudding
Add 1/2 scoop Super Greens powder or 1 cup fresh baby spinach to the recipe
Ginger Super Soy Pudding
Add a pinch or two of fresh grated ginger
Cinnamon Super Soy Pudding
Add a pinch or two of cinnamon and nutmeg and sprinkle on top.
Almond or Nutty Super Soy Pudding
Add chopped raw almonds (or any desired nut, pecan, macadamia, etc. to the top before serving)
Super Soy Pudding POPS
Make desired Super Soy Pudding recipe. Pour into small paper cups (1 to 2 oz.) or ice cube trays, add little sticks or tooth picks and freeze. You can also just thaw these pops a little, remove them from their cups and chop up and enjoy like a slush! Yummy on a hot day! :)
Ginger Lime Super Soy Pudding
Add one or two peeled limes and a one-half inch to one-inch chunk of raw ginger. Add raw Stevia to taste.
Carob Mint Super Soy Pudding
Delete lime from main recipe. Add two-three heaping TBS of raw carob powder. Add one capful of mint flavoring from Frontier. Add Raw Stevia to taste.