SEPT/OCT
RECIPES
NUT MILK
1 cup pitted dates
2 ripe bananas
1/2 cup raw cashew nuts
1/2 cup raw Brazil nuts
1/2 tsp mineral salt (either Himalayan or Kalahari salt)
1/2 vanilla pod (if you like it really like vanilla flavour, use
a whole one)
5 cups of pure water (use filtered water if you can't get water
from a pure spring or mountain stream)
Method: Whizz it up in a good blender until smooth, and keep
in the fridge for up to four days - it is delicious! You can substitute
honey for the dates and use other nuts if you prefer - if you
use almonds, soak for a couple of hours first.
BEETROOT
AND CARROT SALAD
Serves 3 to 4
4
beetroots scrubbed
4 carrots scrubbed
1 Tsp Braggs liquid Aminos or organic soy sauce (available from
your local health store)
dash of olive oil
1 large handful of raisins
1 large handful of pinenuts or cashew chips
Himalayan or Kalahari salt to taste
1 handful of goji berries (from health store) optional
Method: Grate beetroots and carrots and toss in other ingredients!
Delicious and nutritious!
Recipes
taken from the new 'Rawlicious' cookbook.
