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22 April 2011

Malted Milk

Perhaps it's the Easter Weekend, the gathering of family, the memories of childhood and good 'ol romantic comedies running all day and evening.... my fond memories of childhood homemade chocolate milkshakes, chocolate chip oatmeal cookies and homemade pizza are the inspirations behind these creations...

Malted Milk
.... a luscious & frothy malted milk with the freshness of hemp and carob*

Creates: 1 c
Prep Time: 2 m

1 c fresh water
3 ice cubes
2 T raw carob powder
1 T hemp seeeds

Add all ingredients into blender. On medium-high setting, blend to creamy smooth.

*raw carob is rich with a malted flavor. Very unique from the toasted kind found in most local stores and processed desserts. Rich in iron, niacin and trace minerals, raw carob powder is the powdered flesh of the carob bean.

Vegan Fudge
.... a refreshing twist on a traditional treat...

Creates 24, 1" squares
Prep Time: 10 m

2 c almond or hazelnut flour
1/4 c olive or almond oil
1/4 c flaxmeal*
1/4 c carob powder
3/4 c agave nectar
1/4 c walnuts, ground
1/4 c cranberries
1/4 c sunflower seeds
1 T coconut butter

In mixing bowl, add flour, oil, flaxmeal, carob powder and agave nectar. Blend well, Add to this walnuts and cranberries. Mix by hand to incorporate well. Press into 5" x 7" glass pan.

Additions: cacao nibs, coconut

*flaxmeal is created by simply grinding fresh flax to a fine milled powder

 Spinach Feta Pizza
*vegetarian, lacto*

Creates: 1, 10" round pizza
Prep Time: 10 m
Baking Time: 10 m

1 brown rice pizza crust
1/4 c spinach, basil, olive oil pesto
1/2 c mixed veggie, veganrella & feta cheeses

Spread spinach, basil & olive oil pesto onto pizza crust, top with mixed cheeses. Add additional spinach. Bake in oven at 425 degrees for 10 minutes. Enjoy.

Additions: top with sliced tomatoes, olives, fresh basil

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