These tasty treats were contributed by our own Angela Elliott, author of Alive in 5 and The Simple Gourmet! We loooove you Angela!!
Ingredients:
1 cup almond flour (recipe to follow)almonds
1 cup cashews or macadamia nuts
3/4 cut spring water
1 teaspoon Himalayan salt
Directions:
Place macadamia or cashew nuts, water, and Himalayan salt into a food processor and process until smooth. Transfer the creamy mixture into a bowl and add almond flour. Mix well with your hands. Form into 1 1/2 inch balls, place the balls on a teflex sheet and dehydrate at 104 degrees for 4-5 hours. Serve warm!
Almond Milk
Ingredients:
1 1/2 cups raw almonds, soaked for 24 hours, rinsed, and placed in a colander to sprout just a little
5-6 cups of spring water
Directions:
Blend and strain milk in a fine mesh strainer lined bowl. Pour the milk back into the blender and to that add dates, vanilla bean or vanilla flavor by Frontier, a pinch of Himalayan salt and blend again.
Almond Flour
Ingredients:
Slightly sprouted almond pulp left over from making almond milk.
Directions:
Place the nut pulp onto a teflex sheet and dehydrate at 104 degrees until crispy. Grind the crispy pulp in a coffee grinder into a fine powder.
Puttanesca Sauce
Ingredients:
6 Roma tomatoes
1/2 cup sun-dried tomatoes, soaked until soft
2 dates, soaked until soft
Himalayan salt to taste
1/4 cup fresh basil leaves
1/4 cup fresh oregano
a pinch of cayenne
1 clove garlic
1 1/2 tablespoons Extra Virgin Cold Pressed Olive OIl
1 teaspoon nutritional yeast
Directions:
Place all the above ingredients in a food processor and pulse chop until all the ingredients are chunky and well mixed. Serve over warm Gnocchi. You can even warm the sauce in the dehydrator too!
For more amazing recipes, please check out Alive in Five and The Simple Gourmet.