MALTED WHEAT MILK (Ann Wigmore) 1 1/2 c 2 day wheat sprouts * 1 c water * 3 pitted dates * 1 ripe sliced banana * 2 T. carob powder
Put water in blender, gradually add sprouts, then strain. Return liquid to blender and add dates, banana and carob powder.
BLACKBERRY FRAPPE 2 c nut milk * 1 papaya, diced * 1 c. fresh berries * 8 pitted dates
Blend. Makes 2 tall glasses.
BANANA MINT DRINK 2 ripe bananas * 1 c water or nut/seed milk * 2-3 fresh mint leaves
Blend water and bananas 15 seconds then blend in mint.
SOURCE FAMILY ORANGE SHAKE 1/2 banana, sliced * 1/2 c orange juice * 2-3 ice cubes * 1 T nonfat dry milk powder
In a blender, combine all ingredients and then blend until the ice is like a slushie. You can also make these with cranberry juice cocktail instead or you can make a tropical
drink by using pineapple juice instead of the orange juice, and you can also sprinkle toasted coconut on top.
BLUSHING COW SHAKE 1 c fat-free chocolate sorbet * 1 c. fresh hulled strawberries * 1 c. ice cubes
Blend in a blender on medium for 30 seconds, then on high for 1 minute. Blend longer if necessary. Pour into two glasses. (150 calories, 0 fat)
BLUEBERRY SPRITZER CONCENTRATE (Enough for 4 servings)
1 c. fresh blueberries, rinsed and patted dry * 1/4 c. sugar * 1/4 c. water * 1 quart fizzy, seltzer water
Cook berries, sugar, and water in a pan over medium heat, stir until simmering and berries begin to burst, about 3 minutes. Drain for 15 minutes, then throw out the berries. To make drinks: for each serving, to a 12 oz. glass, add 2 T. syrup, ice cubes, and 1 c. fizzy water.
LEMON BALM and BORAGE PUNCH & ICE CUBES Make strongish tea from lemon balm or lemon verbena. Add a few mint springs for undertone, and add honey or sugar. Now float borage flowers on top. Freeze half of the tea into ice cubes (or ring mold if for a party punch bowl). Serve tea, with ginger ale or lemonade, chilled, with the lemony ice cubes.
BARLEY WATER Roast some barley in a pan in the oven at about 350 degrees until it smells nutty, and is browned a bit.
Then take it out of the oven and put it in a saucepan with water and make tea out of it. This makes a really
nice, nutty, sweet drink. It is nice hot or cold. In the past, this drink was said to be a skin tonic, and
also to draw animal toxins out of the system.
NUT MILK (Alta-Dena Recipe - almond, cashew, coconut,...) 1 c. nuts * 1 quart boiling water * 1/8 t. salt * 1 T. oil * 1-2 T. honey
Pour water over nuts, let skins soften, then remove skins and throw away. Blend all ingredients until smooth (2-3 min.) Don't add all the water at once. Strain. (Young babies should not have honey.) - This recipe comes from an Alta-Dena handout that I was given around 1978, at the Ravenna PCC Co-op (which is now gone).
NUT OR SEED MILK (Ann Wigmore Recipe) 1/3 c. nuts or seeds * 1 c water * 1-2 drops pure vanilla extract * 2 t. honey
Grind the seeds or nuts into meal in a nut grinder/blender/food processor. BLend all the ingredients together
after that to make milk. Use or store immediately in refrigerator. Good for 1-2 days. If no blender is available, you
can shake the ground meal with other ingredients in a jar.
SESAME AND SUNFLOWER MILK (Ann Wigmore Recipe) 1/2 c. sesame seed * 1 c water * 1/8 t. kelp
Put liquid in blender, slowly add seed. Blend 1 minute, add kelp, strain. You can also make this with a 50/50 split of
sesame and sunflower seeds.
CASHEW MILK #1 1/2 c cashew nuts, soaked 8 hours in water * 2 pitted dated * 1 c water
Blend and enjoy. Use like any milk.
CASHEW MILK #2 1/3 c cashews * 1 c water * 1/4 c dates chopped * 1/4 t. dulse * 1-2 drops pure vanilla extract
Grind cashews, blend with other ingredients until smooth.
WHEAT MILK (Ann Wigmore) 1/2 c 2 day old wheat sprouts * 1 c water * 1 T. maple syrup * 3 dates or figs
Put water in blender, gradually blend in sprouts, blend in syrup and dates, then strain.
Kirsten Anderberg. All rights reserved. For permission to reprint/publish, please contact Kirsten at kirstena@resist.ca.
Kirsten Anderberg. All rights reserved. For permission to reprint/publish, please contact Kirsten at kirstena@resist.ca.