Fruit Shake (Non-Dairy ) Recipe
1/2 cup almonds
1 tbsp syrup, maple
2 cup water
2 cup fruit, frozen
1 tbsp syrup, maple
Use raw almonds. Freeze strawberries, bananas, blueberries, peaches,
or fruit of your choice. Place almonds in blender and grind to fine
powder. Add syrup and 1 c water. Blend 1-2 minutes until smooth. With
blender running on high, slowly add remaining water. Blend 2 minutes.
Place strainer over large bowl. Line with cheesecloth (not 100%
neccessary, but recommended. Otherwise strain twice with very fine
strainer.) Pour almond milk slowly into strainer and let filter
through. When all milk has passed through strainer, press remaining
milk out of accumulated almond fiber. Milk will keep in fridge 4-5
days. Leftover fiber can be used as moisturizing body scrub in the
shower. Blend almond milk and shake ingredients in blender until
creamy. Frozen bananas will begin to discolor after a week or so. Eat
shakes right away, because the bananas can oxidize, changing the
appearence and taste. Use only ripe bananas for the best shakes.
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(includes grapefruit, red bell peppers and tomato sauce)
The nutrient lypcopene is a non-synthetic compound used to color foods and one of the carotenid family. It is the reason for the deep red colour of a good number of fruits and vegetables.
Fortunately, unlike numerous nutritional compounds, this useful phytochemical not only survives being cooked, but is noticeably increased in efficacy by cooking.
Its most valuable theraputic value is that it serves as an antioxidant and appears to be an asset in the fight to lower the probabilty of developing cancer.
It is the most efficacious carotenoid quencher of singlet oxygen, which is linked with aging of the skin. It is also thought by many researchers to curtail the progression of atherosclerosis.
Fruit Shake (Non-Dairy ) Recipe collected for you by Recipes 4U
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