2008 Newsletter Navigation 2008 Newsletter Navigation
  
November 2008 Newsletter November 2008 Newsletter
Share this Article Click here to share this article.

Recipes of the Month

Yummy Nut Milk

Yummy Nut Milk:

  • 1 cup raw organic nuts – can be a combination of any kind you like e.g. sunflower seeds, almonds and/or pistachio, cashews
  • ½ teaspoon cinnamon or 1-2 inch stick cinnamon
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Agave nectar or to taste for sweetness (optional)
  • 4 ½ - 5 cups of water – HydroMag™ treated water is best

  1. Soak nuts in 2 cups of water covered in the refrigerator, for eight hours or overnight.
  2. Drain water and put soaked nuts in a strong blender (Vitamix is the kind we use) with 2 ½ cups of water and the other ingredients, blend till smooth and creamy – adjust the amount of water based on the consistency you prefer.
  3. Pour into a glass or mug, dust with cinnamon and enjoy. If preferred, warm it gently but do not boil.
  4. This makes enough for three to four servings; please keep the extra refrigerated.

 

Caffeine Free Soothing Chamomile and Valerian Tea

Caffeine Free Soothing Chamomile and Valerian Tea

  • 6 -8 fl oz cup of boiling water per cup
  • 1 teaspoon Chamomile flowers per cup
  • ½ teaspoon Valerian root per cup

  1. Steep in a warmed teapot (or a cup for one serving) for 5 -7 minutes.
  2. Pour the tea into your favorite cup.

Sip and enjoy!


Night Time Snack

Comforting Banana Oatmeal

Comforting Banana Oatmeal

  • ½ cup steel cut oats or rolled oats (organic if possible)
  • 1 cup water
  • Dash of salt (optional)
  • ½ banana chopped
  • Agave Nectar (optional)

  1. Bring water and salt to a boil.
  2. Stir in oats.
  3. Cook over medium heat; stir occasionally until creamy – rolled oaks for about 1-2 minutes, steel cut oaks for 6-12 minutes.
  4. Add chopped banana.
  5. Add Agave nectar for sweetness if desired.
  6. For an added flavor, stir in some Yummy Nut Milk before serving.
Share this Article Click here to share this article.
  
Subscribe to our Newsletter Subscribe to our Newsletter