CHI Recipes, part 2 of 2

Sweetened Almond Milk

Ingredients

• 1 cup raw almonds, soaked overnight and drained
• 4 cups filtered water
• 4 dates (pitted) or ¼ cup chopped dates
• ½ tsp vanilla

Directions

1. Blend ingredients until very smooth, about 2 minutes.
2. 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. You can also use it to make Patty's Peach Cobbler, shared here.

Patty is 45 and arrived at CHI ten months ago with multiple sclerosis that had her almost confined to her bed. Her symptoms responded beautifully at CHI. She has lost tons of weight and is now highly active, leading our rebounding classes every day.

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

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.)

Peach Filling Ingredients

• 8 soaked and pitted organic dates
• 1/2 tsp Himalayan sea salt
• 1 tbsp cinnamon
• 2 - 2 ½ cups of water from soaked dates
• 12 organic peaches, washed and sliced

Peach Filling Directions

1. Liquefy dates, salt, cinnamon, and water in high-speed blender. Pour into mixing bowl with sliced peaches and mix well.
2. 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.

Crust Ingredients

• 1 cup almond flour (or use ground up dehydrated almond pulp left over from almond milk)
• 2 cups rolled oats (rinse multiple times to remove gluten and allergens)
• 1 cup melted coconut oil (melt it at 110 degrees in the dehydrator)
• 1 tsp nutmeg
• 1 tsp cinnamon
• 8 soaked and pitted organic dates
• 1/2 tsp Himalayan sea salt
• About 1/2 cup water

Crust Directions

1. Mix ingredients in your high speed blender until smooth and creamy, then spoon onto peach filling.
2. 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.)

Read next: Chocolate Bean Cake, from Debbie in Portland