Cashew Milk

Most of you have this recipe, but it is so basic, that I thought we ought to make sure it's on the blog.

Cashew Milk

1 cup cashews, soaked
4 cups water
Pinch of cinnamon
1 T raw agave
1 tsp vanilla

Blend till smooth (Blendtec: whole juice)

Live Raw Granola

I've been fiddling with making granola in my dehydrator and the results have been delicious! I used to make a great whole foods granola from a recipe from Tosca Reno's Eat-Clean Diet Cookbook, but here's my doctored-up version to make it even better. The reason you soak the foods first is that it activates the enzymes and then it is crisped in the dehydrator at low temperatures to keep those enzymes live. If you do not have a dehydrator, you can cook this granola in the oven at 300 degrees for 40 minutes, stirring every once in a while. Cooking will kill about 25% of the enzymes, but you're still eating a great power food!

Live Raw Granola

2 cups buckwheat groats (buckwheat is not related to wheat, if you have an allergy)
1/2 cup sunflower seeds
1/2 cup other seeds: sesame, hemp, flax, chia or whatever
1 cup of favorite raw nuts

Soak the above ingredients overnight or for a few hours then mix with:

2 cups rolled oats (not instant)

Mix in a bowl:

1/2 cup raw agave
1/4 cup olive oil
1/2 tsp cinnamon
Pinch sea salt
1 tsp vanilla

Pour mixture over dry ingredients and stir well. Cook overnight at 118 degrees in a dehydrator. This makes the basic recipe. You can anything you want. Try:

• adding raisins, cranberries or other dried fruit after cooking.
• adding fresh or frozen berries before cooking
• adding raw nut butters and cacoa powder into the wet mixture for a chocolate-peanut butter flavor
• use walnuts for the nuts and add mashed bananas into the wet mixture.

The varieties are endless.

Hummus Crazy!

I love hummus - my family loves hummus - and I always make it when I have to take something to share at a party. I used to use it only as a dip for chips, crackers and veggies, but now I use it in my sprouted wheat tortillas and on everything. Here are the four varieties that I have tried - I'm sure there are many more. The first three recipes come from The Eat-Clean Diet Cookbook by Tosca Reno.

The Classic Hummus

4 cloves garlic
2 cups chickpeas or one can drained and rinsed
1 tsp sea salt
1/3 cup tahini
Juice of 2 fresh lemons (I usually only use one)
1 T Olive Oil

Blend till smooth - adding water if needed.


Zucchini Hummus

2 cups chopped unpeeled young zucchini
2/3 cup tahini
1/4 cup water
1/4 cup fresh parsley
1/4 cup fresh basil
juice of 2 fresh lemons
2 cloves garlic
1/2 tsp sea salt

Blend until smooth.


Pumpkins Hummus

2 T tahini
2 T fresh lemon juice
1 tsp ground cumin
1 tsp pumpkin oil (or olive oil)
3/4 tsp sea salt
1/8 ground pepper
15 oz canned or baked pumpkin
4 cloves garlic
2 T cilantro

Blend till smooth.


Sweet Potato Hummus

I just take about 2 cups sweet potato and substitute it for the pumpkin or chickpeas in one of the recipes above.

Don't be afraid to adjust the ingredients to your liking so that you can get the right blend of garlic and lemon or spices for your tastes. Always add a little water to your blender to keep it moving, if needed.