Ani's Raw Food Essentials (12 page)

MAKES 4 SERVINGS

 

If you can treat yourself to whole vanilla bean, your taste buds will thank you for it. Plus the little black seeds will be visible in your mylk, and look pretty.

1 recipe Basic Nut Mylk (page 41)
1 vanilla bean, or 1 tablespoon alcohol-free vanilla extract

Follow the directions for Basic Nut Mylk, adding the vanilla.

 

Will keep for at least 4 days in the fridge.

MAKES 4 SERVINGS

 

Cacao powder has less fat than the whole cacao nib and tastes more like traditional cooked cocoa powder. You can use the same amount of nibs instead of powder for a stronger dark chocolate flavor that's more bitter, or even carob powder for a caffeine-free version.

1 recipe Basic Nut Mylk (page 41)
3 tablespoons cacao powder

Follow the directions for Basic Nut Mylk, adding the cacao powder.

 

Will keep for at least 4 days in the fridge.

MAKES 4 SERVINGS

1 recipe Basic Nut Mylk (page 41) made with almonds
2 tablespoons cacao powder
2 tablespoons cacao nibs
2 cups ice

Follow the directions for Basic Nut Mylk, adding the cacao powder and nibs. Add the ice last, and blend to mix. Serve immediately.

MAKES 4 SERVINGS

 

 

Fresh fruit is always my preference, but you can also use frozen strawberries to make this deliciously sweet pink mylk.

1 recipe Basic Nut Mylk (page 41)
2 cups strawberries
½ vanilla bean pod, whole, or ½ tablespoon alcohol-free vanilla extract

Follow the directions for Basic Nut Mylk, adding the strawberries and vanilla.

 

Will keep for at least 4 days in the fridge.

MAKES 4 SERVINGS

 

 

Algae, such as spirulina, are considered a superfood because they are superrich in nutrients. Packed with more chlorophyll than is found in any other food source, they contain amino acids, vitamins, and trace minerals that tone and strengthen our immune system, and increase energy levels. Chlorophyll, gram for gram, contains more protein than any animal product, so it's great for building muscle. You can substitute the same amount of wheat grass powder, if you prefer.

1 recipe Basic Nut Mylk (page 41)
3 tablespoons spirulina powder
½ vanilla bean pod, whole, or ½ tablespoon alcohol-free vanilla extract

Follow the directions for Basic Nut Mylk, adding the spirulina and vanilla.

 

Will keep for at least 4 days in the fridge.

MAKES 4 SERVINGS

 

Matcha
is a powdered Japanese green tea. The tea leaves are picked and dried, the stems and veins are removed, and only the leaf is stone-ground. Traditionally, sweets are eaten before drinking
matcha
to complement its delicious flavor. Green tea does contain caffeine, so you may want to add a touch of maca powder to this smoothie to help rebuild your adrenals.
Matcha
teas can usually be found at local teahouses or coffee shops, in natural food stores, and, of course, online.

¾ cup almonds
¾ cup pitted dates
1 tablespoon
matcha
3 cups filtered water
½ teaspoon maca powder (optional)
1 cup ice

Combine the almonds, dates,
matcha
, water, maca (if using), and ice in your high-speed blender and blend until smooth. Add the ice and blend until mixed well.

 

Best served immediately, but will keep for several days in the fridge.

 

VARIATION:
If you're avoiding caffeine, replace the
matcha
with the same amount of spirulina blue-green algae. Spirulina is a tiny aquatic plant with more protein than soy, more vitamin A than carrots, and more iron than beef. It's also a great source of phytochemicals that protect us from illness and aging.

 

You can also replace the
matcha
with 1 tablespoon of alcohol-free vanilla extract plus a teaspoon of mint extract.

MAKES 4 SERVINGS

 

This is another drink that uses my Basic Nut Mylk recipe; I use a little less water here for a thicker, creamer consistency. This light, cool, frothy chai is made with rich maple-flavored pecans and hints of India-inspired spices. I like to leave the blender blending for 30 seconds or more on high speed to create a bubbly froth. I'll add the ice at the very last moment to chill, then serve right away just like a cappuccino with froth.

1 recipe Basic Nut Mylk (page 41) made with pecans and dates, and only 3 cups of water (instead of 5)
½ teaspoon alcohol-free vanilla extract
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 cup ice

Follow the directions for Basic Nut Mylk, adding the vanilla, cardamom, and cinnamon. Blend until smooth. Add the ice and blend to mix.

 

Best served immediately, but will keep for several days in the fridge.

My elixirs are made by mixing together fruit and water, plus sometimes a bit of white wine, kombucha, or kefir for extra sparkle and taste (for recipes for making your own kombucha and kefir, see pages 52-59). Elixirs are clear and vibrantly colorful, and any pulp is strained out. Serve these beautiful elixirs in a martini glass when entertaining, or for a romantic dinner for two.