So to make almond milk, you first soak one cup of almonds in a bowl of purified water anywhere from 2 to 24 hours. This softens the digestive inhibiters that help almonds in nature but can make nuts a little bit challenging for our bodies to digest.

After that, put the following in your blender:
1 cup of raw almonds
4 cups of purified water
A smidgen of sea salt
¼ cup of agave nectar or raw honey
Blend thoroughly.

Then to remove the sediment, pour the milk through a a few layers of cheesecloth, squeezing it into a bowl. If you don’t have cheesecloth, you can always put a couple of coffee filters in a fine strainer over a bowl and let it drain that way. It works just as well! Rinse your blender and then pour the smooth version back into it or into a pitcher. Store in the refrigerator.

Because it’s unprocessed, you’ll need to use it within a day or two, which shouldn’t be a problem because it’s so good!

It’s a great beverage on it’s own, warm or cold. You can also use it in tea, put it on cereal or freeze it into ice cubes for smoothies. Ice cubes are what give smoothies that frosty texture. Or, you can use the milk as a smoothie base. It’s just endless!

Note: Unfortunately as of 9/1/07, the FDA now requires that all raw almonds be pasteurized. Though they still allow the manufacturers to call them raw, because they’re steam-pasteurized which is at a slightly lower temperature than regular pasteurization. But, at least by making your own, it’s not processed.

Ingredients
1/4 cup chopped fresh basil
1/4 cup olive oil
1 tablespoon balsamic or red wine vinegar
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 medium tomatoes
8 ounces mozzarella cheese
15 to 20 fresh basil leaves
2 tablespoons capers

Prep Time: 15 minutes
Cooking Time: None
Serves 6

from cookingvillage.com

2 zucchinis, cut in half lengthwise
1 small onion, finely chopped
4 Tbsp. tomato sauce
1/2 tsp. parsley
1 clove garlic, chopped
2 Tbsp. matzo meal

• Scoop out the pulp of the zucchini halves. Heat the pulp, onion, tomato sauce, parsley, and garlic in a pan for 5 minutes. Add the matzo meal to the mixture and mix well.
• Restuff the zucchini with the mixture. Place in a baking dish with a little water on the bottom.
• Bake at 450F for 30 minutes until the zucchini shells are soft.

Makes 4-6 servings

Source: www.vegcooking.com

Ingredients

1-1/2 Tablespoons oil
2 cloves garlic, minced
10-ounce box frozen black-eyed peas
10-ounce box frozen collard greens
1/4 Cup water
2 Tablespoons lemon juice

Simmer oil, garlic, peas, and greens together in a covered frying pan over medium-high heat for 10 minutes, stirring occasionally.
Add water and simmer for 10 more minutes.
Add lemon juice.
Heat 2 more minutes.
Serve hot with rice.

(4 Servings)