Unprocessed, Plant Indulgent Recipes

Homemade Almond Milk 1 cup raw almonds (or your favorite nut or seed) Soak the almonds overnight in filtered water. Be sure to cover completely as they expand as they absorb water. In the morning, drain completely and rinse well several times. Place the almonds in a blender with 3 cups of filtered water. Blend on high speed until the almonds are fully incorporated into the liquid. Pour mixture into a nut milk bag (found at some grocery stores) or paint straining bag (that is new and has not been used for painting). You can get these at any hardware store for about 99 cents. Strain the milk from the pulp over a bowl until you can't squeeze any more liquid out of the pulp. You can reserve the pulp for another use such as making cookies or crackers. Refrigerate any unused milk. Lasts about 2-3 days. If you like your nut milk thicker and richer, more like cream, just add less water. For thinner almond milk, add more water. For a sweet version, add an apple or few dates (or date paste) and alcohol free Vanilla extract or almond extract. CHEAP & EASY ALMOND MILK PREPARATION: Place 1 Tablespoon of Raw Almond Butter in a blender with 3-4 cups of filtered water and blend until smooth. 2014 Copyright by Chef AJ. All Rights Reserved. 2

OVERNIGHT MUESLI 1/2 cup of gluten-free oats 2 Tablespoons currants 1/4 cup unsweetened almond milk 1/4 cup unsweetened apple juice 1 apple, grated (I prefer Gala) 1 Tablespoon chia seeds 1/2 teaspoon apple pie spice or roasted cinnamon 1/2 teaspoon alcohol-free vanilla Pour the unsweetened apple juice and unsweetened almond milk in a large glass and stir in the extract, spice, and chia seeds. Place the oats and currants in a medium bowl. Crate the apple over the oats. Pour the liquid mixture over the apple and oats and mix well. Place in the refrigerator covered overnight. The chia seeds will swell and become gelatinous and the next day will have absorbed all of the liquid and become almost like a'pudding. In the morning you can enjoy this dish cold or warm in the microwave. You can also add additional fruits and almond milk, if desired. Chef's Note: For a delicious variation, substitute a grated pear for the apple or goji berries or unsweetened cranberries for the currants. Dehydrated, this makes awesome low-fat granola For baked breakfast cookies, scoop 1/3 of a cup of muesli, place on a Silpat and bake at 350 degrees for 30 minutes or until golden brown. 2014 Copyright by Chef AJ. All Rights Reserved. 3

Perfect Pesto 1-15 ounce can of cannellini beans, rinsed and drained 2 cloves garlic 1 tablespoon yellow miso (low sodium, preferred) 1 cup fresh basil (~one ounce) Juice of one lemon (1/4 cup) or more to taste Place all ingredients in a food processor fitted with the as blade and process until smooth. 2014 Copyright by Chef AJ. All Rights Reserved. 4

The World s Healthiest Apple Pie CRUST 1 and 1/4 cups gluten free oats 1/4 cup ground flax seeds 1 teaspoon apple pie spice or cinnamon 4 ounces of sulfite free dried apples 8 ounces of pitted dates 1 tablespoon alcohol free vanilla extract Preheat oven to 350 degrees F. In a high powered blender grind oats and seeds. Transfer to a food processor fitted with the "S blade. Add the spice and dried apples and process until they are finely ground. Add dates, a few at a time, until mixture start to stick together and you can clump it together easily into a ball. Then add vanilla and briefly process again. Evenly press mixture into a 9 springform pan. FILLING 3 pounds of apples, before peeling 1 cup of date paste (page 65 of UNPROCESSED) 4 tablespoons of lemon juice (add zest if using fresh) 4 tablespoons chia seeds 1 tablespoon alcohol free vanilla 1 tablespoon apple pie spice or cinnamon 1/4 cup unsweetened coconut 2014 Copyright by Chef AJ. All Rights Reserved. 5

The World s Healthiest Apple Pie (Cont) In a small bowl, mix together the chia seeds and lemon juice. Set aside. Peel apples and finely chop. Stir in dates paste, spice and vanilla. Add chia seed/lemon juice mixture and mix well. Pour evenly over crust. Sprinkle with coconut. Babe at 350 degrees for 50-55 minutes until coconut starts to brown. Delicious served hot, warm, cold or at room temperature, with or without pear whipped cream. Chef's Note: To finely chop the apples you can use a tool like an Ulu or Mezzalune or briefly pulse in the food processor fitted with the "S blade. PEAR WHIPPED CREAM 1-28 ounce jar of pears in their own juice 1/3 cup raw cashews 1 Tablespoon alcohol-free vanilla extract 1 teaspoon xanthan gum Drain pears, reserve juice for another use. In a blender, blend pears until smooth. Add remaining ingredients and blend until incorporated. Chill. Serve over fruit desserts. Chef's Note: Substitute unsweetened jarred peaches in their own juice for the pears Xanthan gum is a polysaccharide which is used as a thicbener. Leave it out if you wish. 2014 Copyright by Chef AJ. All Rights Reserved. 6