Ayurveda Lemonade Raw Recipe #4

This is another very simple drink from Cilantro Live. It's a spicy lemonade sweetened with agave which so happens to make it totally vegan! This is also the drink used for the Master Cleanse which is a fast where you drink a spicy lemonade concoction, instead of agave you use grade B maple syrup, for a minimum of seven days and it is very effective in cleansing your deep tissues of toxins caused by the unnecessary elements we expose ourselves to. Christine and I have personally done the fast ourselves on a few occasions in the last 10 years. This lemonade drink is a great refreshing summer beverage, especially if you enjoy spicy flavors!

Ingredients:

fresh lemons

agave

cayenne pepper

filtered water

For a single serving:

2 Tbs. lemon juice

2 Tbs. Agave

1/10 tsp. cayenne

10 oz water

For a pitcher like the one above:

1/2 cup lemon juice

1/2 cup agave

1/2 tsp cayenne (although I prefer mine a lot spicier so I used a whole tsp.)

60 oz. water

I throw in the squeezed lemons and chill. This pitcher will stay good in the fridge for about a week, but it will most likely be gone in a day!

ENJOY!

  

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Fresh home-made Almond Milk (3 steps)

Almond milk is so easy and good for you. If you live the milk-free lifestyle, but still love a cold creamy glass to go with your sweets, in your smoothies or even in your coffee then almonds milk is awesome. Although be aware that almond milk shouldn't be a substitute in regards to the calcium or protein you get from a source like cow's milk. When comparing the two researchers find that almond milk has 1 gram of protein vs. cow's milk having 8 grams. Milk made from almonds is very low in calories at 60 per cup, there is no cholesterol or saturated fats it's low sodium and has lots of Omega-3 fatty acids. There isn't as much calcium as they state milk has but it does have 30% of your daily requirement. Great news for your skin in terms of Vitamin E too:) almond milk has 50% of your daily intake. While I don't truly know if this is the best idea since we ALWAYS kept it refrigerated I read an article that states it can be left at room temperature safely. Always do your own research and always have fun in the kitchen!

Here is an easy three step process to have fresh almond milk in your kitchen in less than 10 minutes!

You will need:

Blender
Cheese cloth
Container with a lid

Prep time: 24 hrs (although I forgot to soak the almonds it still works but they release more protein and are easier to blend.)

"Cook" time: 5 minutes

Servings: approx. 9 cups

Ingredients:

2 cups of raw almonds
7 cups of water (we fill the blender to the 9th cup mark)

Directions:

1. Soak almonds overnight

2. Blend on high for 1-2 minutes

3. Strain in cheese cloth (pulp included) and store in the fridge!

 To this mixture you can add a couple Tbs. of honey or agave to make it sweet. I prefer it plain, but The Hunebee likes hers with a hint of sweetness<3 We stored ours in large mason jars that have a screw on lid and put them in the fridge. This "milk" should keep for 2-3 days.

 ENJOY!

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Looking for some great RAW Vegan recipes?

Christine, The Hunebee, and I used to work in a Raw, Vegan restaurant. I have previously mentioned this in past posts, but never specified where. Cilantro Live was a small Vegan eatery that opened up on 3rd Avenue down in the middle of Chula Vista, Ca. It was at the time one of the first restaurants of it's kind. I have to admit it was also one of the most fun jobs I have had. We learned so much and got to play around with food all day besides getting to eat it! They have since closed the doors to all of their locations which is a bummer because it was a great idea. In the end it was a lack of consistency in the ownership department. On a better note there were so many awesome recipes that Christine and I got to learn. If anyone reading this isn't familiar with a "Raw, Vegan" diet here is an excerpt from Wikipedia.com,  and since they said it so well why not let them do the work!

I am excited to say that The Hunebee and I will be feverishly working in the kitchen for the next couple weeks trying to re-create the dishes we favored like the "Lemon Coconut Dream Bar" which is a Vegan cheesecake made from baby coconut meat, vanilla bean and fresh lemon. The "pie crust" for this raw dessert consists of assorted specialty nuts, agave and a handful of our favorite baking spices. The texture of the "crust" is the best part aside from the great nutty flavor with a hint of sweet. Next to tackle will be something called "Raw-violis" which are delectable little roma tomato sandwiches stuffed with fresh pesto. These are dehydrated and are also a great reason for me to go buy the dehydrator I have been neglecting to purchase for some time now. Cilantro used to offer some great drinks and one of our favorites was a "Raw-Margarita." It's definitely not what you're thinking there is no alcohol, rather tart green apple juice, spicy ginger, fresh lime and a sprinkle of cinnamon, but a medley of perfect flavors that compliment each other perfectly. There are many other really unique items and recipes we learned, and as we go we will be sure to share!

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Thank you everyone for stopping by, we are still working hard at bringing you the video portion of some of my best dishes!





Cilantro Live "Sample Platter," Raw-violis, mini Pizzazas, Nori roll, Spring Roll, Pate', and small house salad.



(picture from Potatomato Blog)