Ani's Raw Food Essentials by Ani Phyo Read Free Book Online Page B

dairy milk, nut mylks are thin in consistency, and delicious with cereals and added to smoothies.
    I don’t bother straining the nut fiber from my mylks because fiber is good for me. You can strain your mylks through a strainer or nut mylk bag (available at most health food stores or online—search for “nut milk bag”) if you prefer. You can use the pulp in place of nut meals in dehydration recipes such as those for cookies and crackers. Or you can feed it to your dog (avoid giving your dog macadamias, though, as they are poisonous to pets), or compost it.

BASIC NUT MYLK
    MAKES 4 SERVINGS

    Use your favorite nuts to make a basic mylk. If you’re concerned about calories or sugar, sweeten with a pinch of stevia instead of the dates or agave syrup.
    Â½ cup almonds, cashews, pecans, or your favorite nut
½ cup pitted dates, or ¼ cup agave syrup
A pinch of sea salt
5 cups water
    Place all the ingredients in a high-speed blender and blend until smooth.
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    Will keep for at least 4 days in the fridge.

VANILLA ALMOND MYLK
    MAKES 4 SERVINGS
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    If you can treat yourself to whole vanilla bean, your taste buds will thank you for it. Plus the little black seeds will be visible in your mylk, and look pretty.
    1 recipe Basic Nut Mylk (page 41)
1 vanilla bean, or 1 tablespoon alcohol-free vanilla extract
    Follow the directions for Basic Nut Mylk, adding the vanilla.
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    Will keep for at least 4 days in the fridge.

CHOCOLATE MYLK
    MAKES 4 SERVINGS
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    Cacao powder has less fat than the whole cacao nib and tastes more like traditional cooked cocoa powder. You can use the same amount of nibs instead of powder for a stronger dark chocolate flavor that’s more bitter, or even carob powder for a caffeine-free version.
    1 recipe Basic Nut Mylk (page 41)
3 tablespoons cacao powder
    Follow the directions for Basic Nut Mylk, adding the cacao powder.
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    Will keep for at least 4 days in the fridge.

CHOCOLATE FLURRY SHAKE
    MAKES 4 SERVINGS
    1 recipe Basic Nut Mylk (page 41) made with almonds
2 tablespoons cacao powder
2 tablespoons cacao nibs
2 cups ice
    Follow the directions for Basic Nut Mylk, adding the cacao powder and nibs. Add the ice last, and blend to mix. Serve immediately.

STRAWBERRY MYLK
    MAKES 4 SERVINGS
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    Fresh fruit is always my preference, but you can also use frozen strawberries to make this deliciously sweet pink mylk.
    1 recipe Basic Nut Mylk (page 41)
2 cups strawberries
½ vanilla bean pod, whole, or ½ tablespoon alcohol-free vanilla extract
    Follow the directions for Basic Nut Mylk, adding the strawberries and vanilla.
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    Will keep for at least 4 days in the fridge.

MINERAL GREEN MYLK
    MAKES 4 SERVINGS
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    Algae, such as spirulina, are considered a superfood because they are superrich in nutrients. Packed with more chlorophyll than is found in any other food source, they contain amino acids, vitamins, and trace minerals that tone and strengthen our immune system, and increase energy levels. Chlorophyll, gram for gram, contains more protein than any animal product, so it’s great for building muscle. You can substitute the same amount of wheat grass powder, if you prefer.
    1 recipe Basic Nut Mylk (page 41)
3 tablespoons spirulina powder
½ vanilla bean pod, whole, or ½ tablespoon alcohol-free vanilla extract
    Follow the directions for Basic Nut Mylk, adding the spirulina and vanilla.
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    Will keep for at least 4 days in the fridge.

MATCHA SHAKE

    MAKES 4 SERVINGS
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    Matcha is a powdered Japanese green tea. The tea leaves are picked and dried, the stems and veins are removed, and only the leaf is stone-ground. Traditionally, sweets are eaten before drinking matcha to complement its delicious flavor. Green tea does contain caffeine, so you may want to add a touch of maca powder to this smoothie to help rebuild your adrenals. Matcha teas can usually be found at local teahouses or coffee shops, in natural food stores, and, of course,