Two recipes I wanted to share--milk and margarine

[Guest guest]

I hope these recipes can be of use to someone. They've worked great for us!

Marilyn

 

Millet Butter (from the Newstart Lifestyle Cookbook put out by the Weimar

Institute)

 

3/4 c.water

1-1/2 T. Kosher gelatin or agar agar

1/2 c. packed, hot, cooked millet--I used about 4T. millet, and cooked it in

water (about 1 cup, maybe--you can add more if needed, as it's simmering)

for quite a while, until well cooked. Made a cup of millet. I used half for

this recipe, and saved half for the recipe below (I made only 1 qt.of the

milk--half a recipe)

2 T. clean raw cashews

1 T. cooked carrot--optional, for color

1/2 t. salt--optional

may use 1/2 t.or so of ghee for buttery flavor, if desired

 

Heat gelatin in water, stirring constantly, until water is clear. Process

all ingredients in blender until very smooth. Let stand for a few minutes, to

let air escape. Cover and chill. Keeps about 1 week. May be frozen, and

microwaved to thaw. Makes about 1-1/4 c.

 

 

Favorite Milk (from What's Cooking in the Benton Sisters' Kitchen? Vol. 1)

 

1 c. millet, well cooked

1 c. raw cashews

2 T. honey (I use agave nectar)

1/2 t.salt

1 t.vanilla (non-alcohol, not imitation)

6-1/2 c. water

 

I cut this recipe in half to fit in my 32 oz. blender. Will fit a 64

oz.Vita-Mix. Makes 2 qts. as written.

 

Blend cashews with some of the water until smooth. Add millet, and more

water, and blend really well. While blending, add all other ingredients. Do not

rush the blending--the smoother the better. You may strain out the sediment,

if desired. Chill. Delicious!

 

 

 

 

 

 

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