1 cup brazil nuts, soaked overnight
2 cups strawberries
4 cups water
5 dates, pitted
1 tsp vanilla extract
pinch sea salt
seeds of 1 cardamom pod (optional)
Combine all ingredients, except strawberries, in a high-speed blender for a couple of minutes. Strain the liquid either through a fine mesh colander or cheese cloth. This milk will be delicious in its own right, but for strawberry flavor combine berries and strained milk in the blender for another couple of minutes. Chill and serve.
8 figs, quartered
2 Tbsp ricotta, broken into smallish pieces
1/3 c pumpkin seeds
1 Tbsp honey
Roast pumpkin seeds in a small frying pan while preparing the other ingredients. It will take just a couple of minutes for the seeds to turn golden and to start popping. Turn off flame immediately. In the meantime, place the figs into a bowl and cover with crumbled ricotta. Drizzle with honey and sprinkle with pumpkin seeds.
1/3 cup chia seeds
2 cups rice milk, or milk of choice
1/2 Tbsp vanilla extract
1 glass container with lid
Combine ingredients in the glass container. Cover with lid and, holding tightly, shake up the contents. Leave the pudding in the refrigerator for 3-4 hours, shaking it a few more times, especially during the first couple of hours. To serve, garnish with granola, fruit, jam or a drizzle of honey.
1 bunch ramps
1/2 Tbsp ghee or 1 Tbsp olive oil
Wash ramps thoroughly and cut off bottoms (just above the hairy bits, retaining most of the white of the stem). Chop roughly. Heat ghee or oil in a pan and sauté ramps for about 2 minutes or until they wilt. Remove onto a plate. Add a touch more oil to the pan and fry the egg. Once the egg is cooked, plate over the ramps, season and serve!
1 cup cooked sweet potato (mashed)
1 cup millet flour
1/2 cup coconut or olive oil
1 banana, mashed
1/2 cup raisins, rinsed and soaked in water for 5 minutes
1/8 tsp sea salt
1/2 tsp baking soda
Preheat oven to 350F. Combine potato, banana and oil, mixing thoroughly. In a separate bowl, combine dry ingredients. Add dry mixture to wet, mixing well. Fill muffin cups and bake for 50 minutes or until the toothpick comes out dry.
Makes 6 muffins.