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Almond Milk


1 cup almonds

Boiling water to cover

1/8 tsp. salt

1-1/2 tsp. vegetable oil

2 Tbs. Sucanat


Drop the almonds into boiling water. Boil 10 seconds. Turn off the heat and let the almonds stand 2-3 minutes. Drain water. Remove the skins and discard. Combine the almonds with the rest of the ingredients in a blender. Blend for 1-2 minutes. Strain through a cheesecloth.

Apple Jack Sour Smoothie


3/4 cup apple juice

1/2 cup grapefruit juice

1/4 cup cranberry juice

1/4 cup lime juice

2 scoops (6 tablespoons) vanilla soy protein beverage powder


Chill all juices. Mix all ingredients in a large glass. Stir well.

Cashew Milk


1 cup raw cashew nuts

4 cups water

tsp. salt

1-1/2 tsp. Sucanat


Blend cashews and 1 cup water until smooth. Add the rest of the ingredients and blend 30 more seconds.

Note: if milk is to be used in a dessert or other sweet dish or on breakfast cereal, make it with double the Sucanat. For use in some salty dishes, use a mock beef or chicken-flavored broth instead or water and leave out the Sucanat altogether.

To make Cashew Cream, make as for Cashew Milk but with only 2 cups of water.

Orange Froth


6 oz orange juice

1 cup water

1 tsp. vanilla

1 cup milk or milk substitute

8-10 ice cubes


Combine all ingredients in a blender.

Purple Power Shake


1 cup vanilla soy milk

1 cup firm tofu (about 6 ounces)

3/4 cup fresh or frozen, unthawed blueberries

1 teaspoon almond extract

2 scoops soy protein powder (6 tablespoons)


Place all ingredients in blender and mix on high until thoroughly blended and mixture is smooth and creamy. Serve immediately or refrigerate.

Rice Milk


1 cup white rice, cooked

2 cups water

tsp. Sucanat

1/8 tsp. Vanilla


Put in a blender and blend on high speed for 3 minutes. Strain through a cheesecloth. Squeeze liquid out of pulp remaining in the cheesecloth.