Thank you all who attended today’s cooking class at Purple Valley. Here are the recipes for what we made in class.
1 cup walnuts, soaked 6 hours and rinsed
1/4 cup extra virgin olive oil
1 clove raw garlic, minced
handful fresh basil leaves
large handful fresh cilantro leaves (you can use any herbs you like- basil, parsley, spinach and arugula also work well
pinch sea salt
juice of 2-3 lemons
dash black pepper
Combine all ingredients in a food processor and blend. Enjoy with crudités, crackers, or wrapped up in a collard green!
2 cups cashews, soaked for 4 hours and rinsed
juice of 1 or 2 lemons
1 1/2 Tbsp mellow white raw (unpasteurized) miso
1 garlic clove, minced
pinch sea salt
pinch black pepper
any herbs you like- try cumin, coriander, cayenne, basil, or paprika
Mix all ingredients in food processor, adding enough water to blend into a smooth paste. You may have to scrape the sides of the processor to ensure all ingredients are blended. Wrap the cheese in a cheesecloth or piece of muslin, place in a sieve or collander so that it can drain, and place a weight on top. Allow the cheese to sit and ferment for 24 hours, then enjoy! Store in a covered container in the refrigerator for up to 3 days.
1 cup almonds, soaked and dehydrated
1 cup dates, pitted
1/2 cup grated coconut
2 Tbsp chia seeds
1.5 Tbsp spirulina
2 Tbsp ground flax seeds
You can also add vanilla, sea salt, goji berries, dried apricots, or maca powder if you like!
First, grind almonds to a find powder in the food processor. Add in remaining ingredients and process to a thick paste. Form balls with your hands and roll in some grated coconut or cacao powder. These balls will keep in the fridge, covered, for a week!