EAT

Homemade Almond Milk

INGREDIENTS » 1 cup raw almonds (soaked overnight in cool water // or 1-2 hours in very hot water) » 5 cups filtered water (less to thicken, more to thin) » 1 pinch Himalayan or sea salt

INSTRUCTIONS • Place almonds in a glass bowl and soak with clean, filtered water at least 12 hours. • Drain the almond and place in a blender with 3 cups of fresh water. • Blend for 10 to 12 seconds on high. • Strain mixture through cheesecloth or a “nut bag” available for about $10 on Amazon or other retailers. • Squeezing the pulp to extract all the milk. • Return to the blender and add your desired flavoring. • Store in a glass pitcher in the refrigerator for about 3 days (if it lasts this long!).

Golden Milk Flavor enhancers and sweeteners » Vanilla Extract (or fresh Vanilla Bean) » Honey » Maple Syrup » Agave » Almond Extract » Cocoa » Cinnamon » Turmeric for Golden Milk (Recipe provided) » Strawberries » Banana » Peanut or Almond Butter » Dates » Pumpkin Spice » Stevia

This traditional Indian, Ayurvedic, anti-inflammatory concoction is perfect in the evenings before retiring. For other varieties try using cashews, INGREDIENTS » 1 1/2 cups fresh almond (or other plant based) macadamia nuts or brazil nuts, and using the same milk method below try it with » » 1 tsp. ground turmeric 1/4 tsp. fresh cinnamon oats or fresh coconut. » 1 pinch of black pepper (helps with turmeric absorption) » Sweetener of choice: maple syrup, stevia, coconut sugar or honey

Let’s go nuts!

A healthy version of the classic. These cookies are crunchy on the outside with the right amount of gooey on the inside. They are also gluten-free and low in sugar. You can eliminate the granulated sugar altogether and use coconut sugar, maple syrup and/or honey.

Almond flour peanut butter (gluten-free) cookies

INGREDIENTS » 1 cup creamy peanut butter » ½ cup granulated sugar » 1 teaspoon vanilla » 1 egg (at room temp) » ½ teaspoon baking soda » 1 cup almond flour

INSTRUCTIONS • Preheat oven to 350 F. • Place the peanut butter in a small saucepan and melt on low for 1 minute or until melted. Stir every 20 seconds. • Combine the peanut butter and sugar in a medium mixing bowl. Beat with an electric mixer on medium speed for 1 minute. • Add in the vanilla and egg, beat with an electric mixer until combined. (Egg must be at room temperature). • In a separate bowl, combine the almond flour and baking soda. Mix with a fork. • Add the almond flour mixture to the peanut butter mixture. Mix with an electric mixer until combined. • Drop cookie dough onto a cookie sheet using a rounded tablespoon or a cookie dough scoop. • Press down with fork in a criss-cross direction. • Bake for 7-8 minutes. Let cool on a cookie sheet for 2 minutes, then remove and cool on a cooling rack.

Dandelion (or Kale) Walnut Pesto

Delicious stirred into hummus, spread on bruschetta or mixed in with your favorite pasta.

INGREDIENTS » 1/2 cup walnuts » 1 garlic clove » dandelion greens (about 2 handfuls) » parsley (about 1 big handful) » 1/4 Cup parmesan cheese, freshly grated (optional) » 1/3 - 1/2 cups olive oil » salt & pepper

DIRECTIONS • In 375° oven, toast walnuts for 3-5 minutes, just until fragrant. • In a food processor, pulse walnuts and garlic until grainy. • In a bowl, add parmesan cheese and stir in olive oil to your taste. • Season with salt and pepper. • Store in the refrigerator 3-4 days, or in the freezer for several months. • Note: If you don't have a food processor, finely chop all the ingredients on a cutting board or combine with a mortar and pestle.

Noodles with Peanut Sauce

This super easy sauce is a good staple for a quick weekday lunch or dinner. I love a healthy buckwheat Soba or Udon noodle with this, but you can use your favorite. You can also add additional protein or veggies, like thinly sliced carrot, red pepper or sliced chicken, shrimp or thinly sliced beef. Garnish with chopped spring onions.

INGREDIENTS » 8 ounces angel hair or other skinny pasta, Soba or Udon noodles » ½ cup creamy peanut butter » ¼ cup hot water or more as needed » 2 tablespoons soy sauce » 2 tablespoons lime juice » ½ teaspoon chili garlic paste » 1 tablespoon brown sugar or honey » ½ teaspoon minced garlic » ½ cup slivered or julienned veggies » ½ cup sliced scallions white and green parts

DIRECTIONS • Cook pasta according to package directions. • While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar or honey, and garlic in a food processor or blender and process until smooth. • When the pasta is cooked, drain it and return the pasta to the pot. Add the sauce and toss until well coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, add more. • Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm.