Raw Lemon Almond Macaroon recipe

GSGLife Instructor Amy Erickson in Provo, Utah says her friends and co-workers are raving about this yummy macaroon recipe! Enjoy!

raw lemon almond macaroon pict.Raw Lemon Almond Macaroons

4 3/4 cups shredded unsweetened coconut

2 cups almond flour

1/2 cup cold pressed, organic coconut oil

1/2 cup sliced almonds

3/4 cup raw, light agave

1/2 cup 100% pure maple syrup

1 tsp salt

2 Tbsp vanilla

1 Lemon, zested, and the juice of 1/2 the lemon

Combine coconut oil, agave, maple syrup, vanilla and salt. Add in almond flour, coconut and almonds. I like to crush the almonds a little in my hand as I add them, to create smaller pieces.  Zest lemon over the top and squeeze the juice of half the lemon over the mixture. Stir to combine, it will be loose but should hold together. Use a small cookie scoop to scoop onto a baking sheet lined with parchment or wax paper. Refrigerate to set for 30 mins. These are best after a few hours when the flavors have had enough time to blend together.

delicious lemonAmy Erickson

Provo, UT

MyGSGLife.com/amyeerickson

 

GROUP BUY launching TODAY…..through Nov. 30

Every year, we provide a way for you to get RAW, UNPASTEURIZED almonds in our annual group buy. You can’t get them anywhere else, because retailers can buy only pasteurized almonds from California, Each buyer in our opportunity can buy only up to 100# by providing your name in the order.

What’s the big deal? California has forced almond growers to pasteurize all their nuts above 130 degrees. This kills enzymes. I’m passionate about teaching people to eat nutrient-dense raw plant foods. It’s infuriating that our government wants to pasteurize, irradiate, and fumigate everything with damaging chemicals and rays. So I’m providing you a direct path to a grower who holds out a portion of his crop without heat-treating the nuts. So YOU CAN STILL SOAK AND SPROUT THEM! This turns your high-nutrition food into a SUPERFOOD!

(California produces 85% of the world’s almonds. I’ve obtained truly raw almonds from Spain and Italy before, but they’re tres expensive, and no one likes the slightly bitter taste.)

While we’re at it, we provide about 25 other excellent pantry / food-storage staples, with huge discounts, for you to stock up on for the year.

I highly recommend you stock up on CHIA. It’s a power food, stored easily for long periods at a time with no nutrient loss, has unlimited uses, and the price is going WAY UP this year. We got a great deal. But next year, watch out. Truly, a very good idea to buy as much as possible. Worth its weight in gold in emergencies. I am buying my family a lot.

You can also offer through your buying club,  and get an order together. We have a spreadsheet you can use to mark up prices 20 percent for your effort, so that with 8-10 people participating in your buy, you can earn your own whole-foods staples for free. Check out that spreadsheet tool HERE.

The group buy kicks off TODAY and you can see what’s available HERE. Raw almonds, and a variety of other nuts, seeds, and other staples.

For sure load up on our amazing price on raw, organic COCONUT SUGAR. It is perfect for baking, substitute it 1:1 for any recipe calling for refined sugar. It has high mineral content, better than any other sweetener I know, and is actually a LOW GLYCEMIC food, which is amazing for a sweetener. The 5# bags are great for food storage.

Read the FAQ before sending any questions, and please be aware that we expect to be shipping in early December. That makes this different than normal online purchasing. We are gathering the orders to make the bulk buy (which is how we obtain special pricing) and this means the buy closes on Nov. 30, and we ship between Dec. 1-10.

We’re especially excited because we are launching our own product line of outstanding nutrition products, and EVERY one of them is “Buy Two Get One Free” for the group buy only.

Our GSG nutrition products increase the amount of greens, vegetables, and fruits your family eats, and in ways that taste good and appeal to children. That’s our new GreenSmoothieGirl Green Light, Red Light, and Chocolate Green Light products). (Replace other drink mixes with these powders, where one scoop has the antioxidant power of 20 servings of vegetables / greens / fruit! I’ve also added probiotics, natural plant fiber, and digestive enzymes.) This is different from SunWarrior’s Ormus Greens in that is tastes delicious, and kids love it—and it covers many other bases, too.

They cover your need to store living, sprouted foods against the future, and against emergencies, and getting those tricky, but all-important Essential Fatty Acids covered in your diet, with our Tri-Omega products. Sprouted chia seed, flaxseed, and broccoli seeds. (Add them to green smoothies! You’ll never even know they’re there, and nutrition does not get better than this product.)

We also have Buy Two Get One Free on our brand-new GreenSmoothieGirl Ultimate Minerals product. We used to carry Liquid Light from SunWarrior, but in addition to the powerful fulvic acid, I wanted humic acids, too, for the best complement of fermented, deep-earth, highly bio-available mineral supplements. My hair grows fast and my fingernails are outrageously long, strong, and healthy since I began testing this product. I’m excited about having the concentrated substance you can add to your water, rather than selling a highly diluted version and paying to ship it. One bottle is a one-month supply if you’re using three droppersful daily. After a month of that, you should be able to go to a maintenance dose of 1 to 2 droppersful daily.

And finally, I’ve formulated my own vegan protein powder. It’s hemp protein and split pea protein, but we’ve added medium-chain fatty acids from coconut oil, and the energy and power of the superfood maca, as well. It tastes lovely, sweetens your green smoothie with stevia and no added sugars, and it comes in chocolate, vanilla, and strawberry. Buy two, get one free in the group buy. Three of one flavor, or a Variety Pack with one of each.

So check out the options; you have until Nov. 30 to place your order! We have already placed an order for many of the items that may sell out, based on our history for the past few years, so you should be fine if you order by Nov. 15, and after that, you take your chances. Last year our readers bought 50,000 lbs. of almonds, and this year we’ve bought only 40,000 lbs.

Keep in mind that almonds have gone up about 25% this year, and you well see that across the board in almond products on store shelves. The price we are getting is not only excellent—it’s also the only place you can get TRULY RAW almonds directly from the rancher, this year’s crop, no heat damage to the nutrients.

CHI Recipes, part 2 of 2

Sweetened Almond Milk

1 cup raw almonds, soaked overnight and drained

4 cups filtered water

4 dates (pitted) or ¼ cup chopped dates

½ tsp vanilla

Blend until very smooth (about 2 minutes) in BlendTec. Optionally, if you want smooth milk without sediment, strain with nut milk bag, or cheesecloth. Use pulp in green smoothies or stir it into almond or peanut butter. Or, make Patty’s Peach Cobbler, here.

Patty’s Raw Peach Cobbler

Patty is 45 and was living at CHI and volunteering there, after arriving 10 months before with multiple sclerosis that had her barely able to get out of bed. Her symptoms responded beautifully, she lost tons of weight, and she is now highly active, leading our rebounding classes every day. She’ll be at CHI teaching through May 1, 2012, so go soon and you’ll get to meet her!

Maybe it was because of 5 days straight of eating energy soup and cabbage, but this peach cobbler tasted like heaven to me. You may want something crunchy on it–I recommend chopped soaked/dehydrated raw almonds sprinkled on top.

Patty’s Peach Explosion

(Note: I think this recipe tastes like the peach cobbler my mother baked in our childhood home. My brothers, who gobbled it up, always referred to it as “Peach Explosion,” hence the name.)

Tools: High Speed Blender, Dehydrator, Spatula,   Mixing Bowl,   Rectangular Glass Cake Pan, Knives, Cutting Board.

Crust Ingredients:

1 cup almond flour (we use ground up dehydrated almond pulp left over from almond milk)

2 cups rolled oats (we rinse it multiple times to get the gluten and allergens off)

1 cup melted coconut oil (melt it at 110 degrees in the dehydrator)

Teaspoon nutmeg

Teaspoon cinnamon

8 soaked and pitted organic dates

1/2 Teaspoon Himalayan sea salt

About 1/2 cup water

Crust Directions: Mix ingredients in your high speed blender until smooth and creamy, spoon onto peach filling. Dehydrate at 110 degrees for 10 hours. I found the handles of my glass rectangular baking pan fit snugly into the side grooves of an Excalibur dehydrator. (If you have another dehydrator, you might need another dish.)

Peach Filling Ingredients:

12 Organic Peaches washed and sliced

8 soaked and pitted organic dates

1/2 teaspoon Himalayan sea salt

1 Tablespoon cinnamon

2 – 2 1/2 cups of water from soaked dates

Peach Filling Directions: Liquefy dates, water, salt and cinnamon in high-speed blender. Pour into mixing bowl with sliced peaches and mix well. Pour peach filling into ungreased glass baking pan.   Your peach mixture should be watery. Most of the water will evaporate during dehydration and you’ll want to make sure your cobbler is nice and juicy.

Garden recipes!

from Michelle Jorgenson (more this week)–congrats to her for being so creative and resourceful with her spectacular garden (which will be featured on the GreenSmoothieGirl Makeover TV show, which we are almost done filming):

I love summer eating, because I try and use as much from the garden as I can.   You can tell your readers that if they don’t have a garden, try talking to their neighbors who do.   Often crops get out of control and gardeners throw away produce before they can get to it.   I just found a neighbor that has a HUGE patch of spinach and leaf lettuce.   It’s farther along than mine, and they weren’t using hardly any of it.   I asked if I can keep it picked so it won’t go to seed as quickly.   So I go pick it every third day or so, and it covers us for green smoothie ingredients.

So here’s some of the stand out  harvest recipes so far:

Salvadoran Radish Salsa

1 bunch radishes – any kind

3 tomatoes

1 small onion

1 bunch cilantro

1/4 t salt

juice from 1 lime

Chop all vegetable and mix.

Can also add the following for a hearty meal:

1 can black beans, rinsed

1 carrot, chopped

1 red pepper, chopped

1 C jicama, chopped

1 cucumber, chopped

1 T rice vinegar

1 more lime juiced

Salt to taste

(I just planted a second crop of radishes just so I can make this!   Made up the second version and took to a family reunion – only thing on the table that was gone by the end of the meal!)

I was determined not to throw away anything, so I figure out this recipe from the radish leaves!

 

Radish Leaf Pesto and Noodles

2 large handfuls radish leaves (from 2 bunches radishes), stems removed

1/4 C Parmesan cheese

1/4 C Almonds or pine nuts

1 clove garlic, cut in four

2 T olive oil, or more to get consistency you like

salt and pepper to taste

1 package whole wheat pasta (penne or rigatoni is best)

Put all ingredients in a high powered blender and process in short pulses.   You will have to scrape down the sides to get it all mixed in.   Add more oil is it’s too thick.

Boil a package of whole wheat pasta.    Cook it  2 minutes less than the package says.   Drain noodles but keep some of the cooking water.   Put noodles back into pan over medium heat, and add pesto.   Stir to coat noodles.   If too dry, add some cooking water.   Cook until pasta is done- 1-2 more minutes.   (Your noodles will taste so much better this way!)

Also can put radishes into any salad or stir-fry.   You’ll be surprised at how mild they taste cooked.

Avocado-Almond Sandwiches

When I was in Portland last month, GSG reader Debbie made all this fabulous food for the road. Which was a good thing, since we did 3 lectures in 24 hours, sometimes with a 2-hour drive, so we had no downtime. (Now she’s setting me up with some speaking engagements in Hawaii for September. Anybody have a place that would like to host, on any of the three major islands? Speak up now before we commit to some others, okay?)

When we got home, Kristin and I craved those sandwiches Debbie made. They were mashed avocado, with chopped Smokehouse Almonds, on Dave’s Killer 21-Grain Bread that you get at Costco.

When I got home, we came up with this healthy, sprouted version of “Smokehouse Almonds.” (I googled the ingredients and made lots of substitutions.) I added lemon juice, kelp, and garlic powder to the mashed avocado for the sandwich filling. You can eat the almonds any way you want–you’re not limited to chopping them for this recipe.

I made the sandwiches for my kids for dinner tonight and they loved them:

Smoke House Almonds

1/4 cup coconut oil

2  TBSP chili powder

1  TBSP nama shoyu

2  tsp Original Crystal Himalayan Salt

2  tsp garlic powder

1/2  tsp basil

1/2  tsp onion powder

1/4 tsp cayenne

7-8 cups sprouted, dehydrated almonds (soak truly-raw almonds overnight, drain and dry in dehydrator until crunchy)

Mix all ingredients except almonds in a small bowl.   Add nuts; stir to coat.   Arrange on teflex dehydrator sheets and dry at 105 degrees until crunchy.

yummy chocolate almonds recipe

So I just made this recipe in my dehydrator yesterday. They didn’t even finish drying before my kids finished them! So I’m starting a new double batch now. It’s a great treat to get RAW, SPROUTED nutrition into your family’s routine, and it’s a great way to use your raw almonds you got in the group buy.

If you got almonds in the group buy and you’d like to try this, and you’re one of the first three to respond by commenting on this blog, I’ll have Organics for Everyone send you a 12 oz. jar of their organic date syrup, which was WONDERFUL in this recipe (unprocessed, highly nutritious sweetener):

Chocolate Almonds

2 cups raw almonds

1 Tbsp. coconut oil

2 Tbsp. date syrup

1 Tbsp. raw chocolate powder (or nonalkalized unsweetened cocoa powder)

1/4 tsp. Original Himalayan Crystal Salt

Soak your raw almonds in water overnight, then drain and allow them to air dry (an hour or two). Make sure coconut oil (warm it in hot water if necessary) is liquid, and mix all remaining ingredients well. Stir in nuts. Spread evenly on dehydrator tray and dry until no longer wet/sticky, about 14-18 hours, below 116 degrees. Enjoy!