Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 Hi I'm new, really new to the whole raw foods...LOL Would you please tell me more on how you make this... Thank you, Caryl I make a cheesyish (lol)spread and its soaked and blended almonds, olive oil, lemon juice, celtic salt and tomato...its pretty damn good. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 Peace Caryl - I'm really bad w/ formulas and exact amounts but I'll try... I usually soak the almonds and put them in the blender with filtered water and then drain the almond milk and save it for other stuff. Then I put the almond pulp, celtic salt, lemon juice, garlic and tomato in the food processor until its creamy and its done... I'm into simplicity ) I use it as a dip or as a condiment on raw burgers and recently have added dulse for a " seafood " type flavor... I'm not hard to please so its all worked out so far. Hope that helps. Faatma bczion13 wrote: Hi I'm new, really new to the whole raw foods...LOL Would you please tell me more on how you make this... Thank you, Caryl I make a cheesyish (lol)spread and its soaked and blended almonds, olive oil, lemon juice, celtic salt and tomato...its pretty damn good. Mail Use Photomail to share photos without annoying attachments. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 Could you tell us what amounts you use of each? Thanks! rawfood , Faatma <thirdworldearth wrote: > > Peace Caryl - I'm really bad w/ formulas and exact amounts but I'll try... > > I usually soak the almonds and put them in the blender with filtered water and then drain the almond milk and save it for other stuff. Then I put the almond pulp, celtic salt, lemon juice, garlic and tomato in the food processor until its creamy and its done... I'm into simplicity ) I use it as a dip or as a condiment on raw burgers and recently have added dulse for a " seafood " type flavor... I'm not hard to please so its all worked out so far. > > Hope that helps. > > Faatma > > bczion13 wrote: > > > Hi > I'm new, really new to the whole raw foods...LOL > Would you please tell me more on how you make this... > Thank you, > Caryl > > > I make a cheesyish (lol)spread and its soaked and blended almonds, olive > oil, lemon juice, celtic salt and tomato...its pretty damn good. > > > > > Mail > Use Photomail to share photos without annoying attachments. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 probably 1 1/2 cup almonds and 2 cups distilled water and one med. tomato and probably one or two cloves garlic and lemon juice and celtic salt to taste. oh and sometimes olive oil ( couple tblsp) but you don't need it. Tanlathiel <jencorris wrote: Could you tell us what amounts you use of each? Thanks! rawfood , Faatma <thirdworldearth wrote: > > Peace Caryl - I'm really bad w/ formulas and exact amounts but I'll try... > > I usually soak the almonds and put them in the blender with filtered water and then drain the almond milk and save it for other stuff. Then I put the almond pulp, celtic salt, lemon juice, garlic and tomato in the food processor until its creamy and its done... I'm into simplicity ) I use it as a dip or as a condiment on raw burgers and recently have added dulse for a " seafood " type flavor... I'm not hard to please so its all worked out so far. > > Hope that helps. > > Faatma > Relax. Mail virus scanning helps detect nasty viruses! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 Thank You!! SOOoo Much, I will try this..Im still reading and learning Its ALL Good.:) Thank you again!!! Caryl Peace Caryl - I'm really bad w/ formulas and exact amounts but I'll try... I usually soak the almonds and put them in the blender with filtered water and then drain the almond milk and save it for other stuff. Then I put the almond pulp, celtic salt, lemon juice, garlic and tomato in the food processor until its creamy and its done... I'm into simplicity ) I use it as a dip or as a condiment on raw burgers and recently have added dulse for a " seafood " type flavor... I'm not hard to please so its all worked out so far. Hope that helps. Faatma Big Hugs, Caryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 this sounds like something I tried before and I did put in nutritional yeast flakes. It came out pretty glumpy. I liked putting it on celery sticks. Oh did you soak the almonds first? I think I put agar agar flakes in it too. I found it in the Hallelulajah (sp?) Diet cook book it's called Almond " slicing " cheese. There was no slicing this glump but it was good glump. heehee!!! Oh I think it even called for paprika. I thin kI'm going to go look up this recipe. Faatma <thirdworldearth wrote: probably 1 1/2 cup almonds and 2 cups distilled water and one med. tomato and probably one or two cloves garlic and lemon juice and celtic salt to taste. oh and sometimes olive oil ( couple tblsp) but you don't need it. Tanlathiel <jencorris wrote: Could you tell us what amounts you use of each? Thanks! rawfood , Faatma <thirdworldearth wrote: > > Peace Caryl - I'm really bad w/ formulas and exact amounts but I'll try... > > I usually soak the almonds and put them in the blender with filtered water and then drain the almond milk and save it for other stuff. Then I put the almond pulp, celtic salt, lemon juice, garlic and tomato in the food processor until its creamy and its done... I'm into simplicity ) I use it as a dip or as a condiment on raw burgers and recently have added dulse for a " seafood " type flavor... I'm not hard to please so its all worked out so far. > > Hope that helps. > > Faatma > Relax. Mail virus scanning helps detect nasty viruses! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 If anyone works with Faatma's information on the " cheesy-ish spread " and comes up with QUANTITIES, would you kindly post them? I have put her recipe, as is, in the list files, but.... people like me would likely not go there because we don't have a lot of time to fool around with food (it is agonizing for me to spend my little free time coming up with something that doesn't work-- I work 7 days a week) Thank you. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 my apologies Margaret Gamez <mgamez1 wrote: If anyone works with Faatma's information on the " cheesy-ish spread " and comes up with QUANTITIES, would you kindly post them? I have put her recipe, as is, in the list files, but.... people like me would likely not go there because we don't have a lot of time to fool around with food (it is agonizing for me to spend my little free time coming up with something that doesn't work-- I work 7 days a week) Thank you. Margaret Mail Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 Just a note from a raw foods purist, for anyone who might care about raw ingredient definitions: agar agar and nutritional yeast are not raw products. Judy In a message dated 3/21/2006 8:46:11 AM Eastern Standard Time, laura_jc writes: this sounds like something I tried before and I did put in nutritional yeast flakes. It came out pretty glumpy. I liked putting it on celery sticks. Oh did you soak the almonds first? I think I put agar agar flakes in it too. I found it in the Hallelulajah (sp?) Diet cook book it's called Almond " slicing " cheese. There was no slicing this glump but it was good glump. heehee!!! Oh I think it even called for paprika. I thin kI'm going to go look up this recipe. Faatma <thirdworldearth wrote: probably 1 1/2 cup almonds and 2 cups distilled water and one med. tomato and probably one or two cloves garlic and lemon juice and celtic salt to taste. oh and sometimes olive oil ( couple tblsp) but you don't need it. Tanlathiel <jencorris wrote: Could you tell us what amounts you use of each? Thanks! rawfood , Faatma <thirdworldearth wrote: > > Peace Caryl - I'm really bad w/ formulas and exact amounts but I'll try... > > I usually soak the almonds and put them in the blender with filtered water and then drain the almond milk and save it for other stuff. Then I put the almond pulp, celtic salt, lemon juice, garlic and tomato in the food processor until its creamy and its done... I'm into simplicity ) I use it as a dip or as a condiment on raw burgers and recently have added dulse for a " seafood " type flavor... I'm not hard to please so its all worked out so far. > > Hope that helps. > > Faatma > Relax. Mail virus scanning helps detect nasty viruses! [Non-text portions of this message have been removed] Quote Link to comment Share on other sites More sharing options...
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