SooFoo

 

SooFoo is a combination of barley, black lentils, brown lentils, buckwheat, green lentils, long grain brown rice, oats, rye berries and wheat berries.

1   cup SooFoo

2   cups water or vegetable broth

1   tablespoon raw or organic butter or

     coconut oil 

Sea salt to taste

• Rinse Soofoo.

• Mix all the ingredients in a heavy sauce pan and let it cook for about 45-50 minutes. 

Almond Milk

1   cup raw almonds
3   cups filtered water

• Soak almonds in water over night.

• Drain almonds.

• Mix almonds and 3 cups of water in a high speed blender or Vita Mix until liquefied.

• Pour the mixture into a cheesecloth that is stretched on top of a pitcher. Squeeze the cheesecloth until all the juices are expelled into the pitcher.

• Cover and keep refrigerated.

Tip: add 3 pitted dates and vanilla for extra sweetness and flavor to the milk and blend again in the blender.

Fig Mousse

5     dried figs

1/2  cup raw or organic milk

1/2  cup raw or organic heavy cream

1/2  cup coconut milk

1     teaspoon agar agar powder

• Carefully cut figs in half  and make sure there are no surprises inside the figs. Also cut the hard parts of their tips.

• Put fig in a small bowl and cover with milk.  Let the fig soak overnight if possible.  Ideally soak for two days.

• Blend soaked figs with cream in a Vita-Mix or a high speed blender until smooth.

• In a small sauce pan heat coconut milk with agar agar until it starts to bubble. Keep stirring until agar agar is dissolved or as soon as you see small bubbles. Transfer the mixture to the blender and blend well along with the fig mixture.

• Transfer in to a dish and refrigerate for about an hour.