Almost there. Just need a better
mold and a strawberry coat.
- 1/2 cup of coconut water (or just water)
- 1/2 cup of cashews or walnuts (soaked for 4-6 hrs)
- 1/3 cup of coconut oil
- 1/3 cup of agave syrup of raw honey
- 1 Tbs of carob powder
- 2 Tbs of cacao powder
- pinch of Celtic salt
Blend all ingredients for about 1 minute, sometimes the coconut butter might get a little thick when the climate or the ingredients are cold. So blending it for a while will slightly increase the temperature to allow it to homogenize the oil with the nuts and rest of the ingredients.
After blending, place the mixture into silicon cupcakes, you can also add into the mix 1/2 tsp of buckwheat’s (Sprouted buckwheat and dehydrated until crunchy) and/or raw cacao chips!
Place cupcakes into the freezer for about 4-5 hrs, and Enjoy!
This recipe is dedicated to the people that attended the past conference at Nutracon 09.
1 cup of soaked almonds (at least 12hrs)
1/4 teaspoon of Celtic or Sea Salt
1 teaspoon of vanilla extract
3 cups of water
1/2 cup of soaked dates or 4-6 tablespoons of maple syrup or agave.
We first we wanna remove the skin of the almonds, the reason for this is to prevent the ingestion of tannic acid and to give a smoother taste. To remove the skin, we heat water (without the almonds) before boiling point and then we add the almonds in the hot water. We allow them to sit around 30 seconds. Then we remove them and place them on another water tray at normal temperature. We use our hangs to remove the skin, it would be now a lot faster and easy.
Then we proceed to add the almonds into the blender, with 3 cups of water. We blend for around 30 seconds, until it’s fully mixes. Then we take the Filter Bag, and pour the Mylk into it, and squeeze the filter bag until all the mylk is extracted. What’s left on the bag is our almond flour, it would be used in other recipes I’ll post later.
Then, we pour the Mylk again into the blender, add a pinch of sea salt, 1 teaspoon of vanilla extract and? your favorite sweeter, like dates, maple syrup, agave nectar, stevia, etc.. (Do not use sugar!!!) You can make it even better adding super foods (they are call super-foods because the have high amount of antioxidants, anti-inflammatory, anti-aging, ingredients in small amounts), Like our loca goji berris, cacao powder, maca root, etc.
One more think, I like to add golden flax seeds, to balance the omega3. About 1 Tbs per cup.
It keeps on fridge for 2 days.
After my yoga practice, I provide to the body cell-regenerative food to heal and restore the joints and muscles. Yesterday while having breakfast after Mysore class, I shared with Dylan the benefits of chayote.
Enjoy cutting it, making fun shapes. It goes good with apple and your favorite nut mylk.
Read more info here: Chayote