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The Self Examiner

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brazil nut milk

I am Creamy: Live Fettucini Alfredo

Cheese and gluten got you down? Try our live, dairy-free version of an Italian classic.
Serves 2

Live Veggie Noodles
11 ounces celery root
10 ounces of the following: parsnip, zucchini, or daikon

Get out your spiralizer and place in the desired blade (a small blade for spaghetti, or wider for fettucini). Place your peeled vegetable root in, and spiral away.
Toss the noodles with a pinch of salt and a little olive oil to soften them.

on Nov 03, 2011 Posted by: karin | Comment (0)

Tagged in: zucchini , white pepper , raw recipe , parsnip , nutmeg , macademia , green onion , daikon , celery root , brazil nut milk , almond milk

I am Lusciously Awake - Mocha Smoothie

I find that whenever I make a smoothie or a shake, I gulp it down uber-fast and hardly savor it. This is usually because the smoothie is a quick on-the-go breakfast and there’s no time to take it sip by sip. Not that gulping a smoothie is a tragedy--not much effort goes into the preparation, so I don’t feel like any hard work is being under-appreciated. But the recipe today isn’t created by just tossing some stuff in a blender. This one requires more work, like pre-soaking figs and processing some Brazil nut milk. Therefore, I think it deserves more appreciation on the tasting end. Today I invite you to invest some energy in building a delicious mocha smoothie - and then doing yourself another favor by taking some quality time to enjoy it.

on Oct 20, 2011 Posted by: Andrew | Comment (0)

Tagged in: vanilla , smoothie , raw recipe , fig , espresso , date , cacao , brazil nut milk , Brazil nut

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