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.

should you cut skin off fruits and vegetables?

My sons Kincade and Tennyson hate peaches because of their fuzzy skin. I tell them they’re crazy, because inside the fuzzy skin is one of the most fabulous foods on this planet, when they’re in season. (My mom soaked sliced fresh peaches in orange juice overnight–it’s wonderful, and even my peach-skin-haters love it.)

I refused to indulge the “cutting the skin off” thing, even when my kids were little, and I highly recommend you young moms avoid starting that habit. Do it just ONCE and your little ones have been trained to refuse to eat the skins of fruit.

I thought about this because I was with my friend Jean this week, and 9-year old Tennyson came to me and asked me what he could eat. I recommended a peach out of the big box I had on the counter. He whined about the skin and Jean offered to peel it for him. I wasn’t about to deny her this sweet gesture, but I thought, “Ohhh, here we go.”

Why does this matter? The skin of fruit has higher concentrations of antioxidants and fiber (with lower sugar) than the rest of the fruit. (I know, pesticides, too, but wash your produce well, and cut out the top and bottom divots in apples, because that’s where pesticides collect.) Remember that all the studies showing massive health benefits from eating fruits and vegetables are done with conventional produce. And remember that animal protein has a much higher concentration of pesticides than even sprayed vegs and fruits do.

The minute you cut the skin off the apple or peach for a child, you have consigned yourself to a lifetime of making the world’s fast foods a great big hassle. You won’t always be there to cut the skins off. Wouldn’t it be better to train them to eat the whole thing, so they can, in future years, come home, wash the apple in the bowl on your counter, and eat the whole, nutritious thing? Remove the peel and the food isn’t quite as “whole”–less fiber is slowing down bloodstream sugar absorption.

I’m hoping to get you thinking, young moms, so you don’t get this started. Don’t cut whole-wheat bread crusts off bread, either. We’re teaching our children to not use their jaws, causing devolution (the opposite of evolution) of their palates and jaws, and they need those strong muscles and wide palates to break down fibrous whole foods.