Raw Almond Butter

0k, so this may be lazy of me to post but is so yummy, I had to call it to attention!

1C. Raw Almonds
5-7 Tbsp. Organic Coconut Oil
1/4 tsp. Sea Salt

1) Place Almonds, Salt and a couple Tbsp. of the Oil in a blender/food processor.
2) Pulse the processor a few times to break up th almonds a bit then turn on high.
3) Add Oil 1 Tbsp. at a time until you see the consistancy you desire.
4) Stop the processor to scrape down the edges as needed.
5) Keep blending on high until butter is nice and warm - even almost hot.
6) Pour into storage container, seal tightly and store in a cool dark cupboard.
    (It will be possible to pour out of the processor, due to its temperature. You may wish to also scrape the rest out with a rubber spatula.)

*Makes about 1/2 pint

Almond Milk

This was requested by a very special lady whom I was recently blessed to meet. Thank you Diana Lea for being so wonderful and helpful!

1C. Raw Almonds
water (enough to cover almonds)
4C. Water
1-2 pinches Salt
1tsp. Vanilla Extract
Sweetener of choice - to taste

1. Soak almonds in enough water to cover them thoroughly for one hour.
2. Drain and rinse almonds.
3. Blend almonds with about 2C. of water about 1min.
4. Strain through a flour sack cloth or other similar clean, thin cloth into 2Qt. container.
5. Squeeze out excess liquid and return pulp to blender with remaining water.
6. Blend on high about one minute and repeat steps 4&5 except for returning to blender.
7. Add remaining ingredients and stir well.
8. Enjoy! This milk is delicious either chilled or freshly made.

Use in coffee, over cereal, alone in a glass or however you prefer.
For a slight change, add 1-2Tbsp. cocoa powder to the blender in step 3.
Raw (turbino) sugar, bee honey, stevia, agave syrup, maple syrup, coconut sugar or whole (seedless) dates are just a few wonderful sweeteners you may choose to try in this refreshing recipe.

Bisonte ala Mexicana

1-1 1/2 lb. Bison London Broil cut into strips or cubed
1 Serrano Pepper
1 med. Onion
5 med. Roma Tomatoes

Salt, Pepper, Herb-and-Spice to taste (I like to use Bragg Organic Sprinkle Seasoning)

1. Saute Meat over med. heat in wok or skillet. (You may marinade over night in Bragg Amino Liquid, Tamari or similar liquid.)

2. Chop and add Peppers and saute for 1 min. (Add 1 small pinch of salt.)

3. Repeat step 2 for onion. (Add 1 pinch of salt.)

4. Repeat again for Tomatoes until done. (Add salt to taste at the moment of adding Tomatoes.)

5. Smother in cheese of your choice if desired.

6. Enjoy with hot Corn Tortillas.

Banana-Mango Smoothey

*For this recipe, you will need to freeze some yoghurt of your choice in an icecube tray. (Vanilla, Maple or Plain work well.)

1 1/2 C. Milk (Anything from half-and-half to skim is fine, or even soy or nut)
1 Med. or Lg. Mango
1 Med. Banana

1 tsp. Cinnamon Powder
2 tsp. Vanilla Extract
4 Yoghurt Cubes (well frozen)

Place first 3 ingredients in blender and puree.
Add Cinnamon Powder, Vanillla Extract and Yoghurt Cubes 1-at-a-time until just crushed.
Set on high for a few seconds for extra 'fluffiness'.
Serve immediately and enjoy much!

*Makes 3 or 4 servings
**If desired, you may add a sweetener, such as stevia liquid, agave syrup or raw honey.
***For added B Vitamins and Protien, I also add 1 Tbsp. Bee Pollen and 2 rounded Tbsp. Protien Powder (I use Soy but Whey or Egg White are excellent sources of protiene without the exessive phytoestrogens)