Almondaise
Ingredients:
1/2 cup almonds
1/2 cup purified water
2-3 Tbs. fresh lemon juice
Fresh ground pepper to taste
Dash of cayenne
1/2 tsp. sea salt (optional)
1 small sliver garlic (1/8 tsp)
1/2 to 1 cup cold pressed safflower or other light oil.
1/2 cup almonds
1/2 cup purified water
2-3 Tbs. fresh lemon juice
Fresh ground pepper to taste
Dash of cayenne
1/2 tsp. sea salt (optional)
1 small sliver garlic (1/8 tsp)
1/2 to 1 cup cold pressed safflower or other light oil.
Directions:
Valorie’s Favorite with olive oil, cayenne pepper, basil, more garlic, salt
and Spike! (See basic recipe below) The original recipe blanches the
almonds. Since heat destroys enzymes and nutrition, I soak almonds for 24
hours ideally (this releases enzyme inhibitors and makes the almonds digest
more easily) or simply use them without soaking them. I put 1/2 of a dried
Habenero pepper in 1 cup of olive oil and let it stand for at least 48 hours.
This makes hot pepper flavored olive oil. I use this oil in our almondaise or
use plain olive oil and throw in hot peppers to taste. I toss in about 8
fresh basil leaves (or equivalent other herbs), 1 tsp. Spike and 1/2 tsp. salt
and 2 to 4 small garlic cloves. Since garlic is anti-viral, anti-fungal and
anti-bacterial, the almondaise with more garlic keeps for 7 days + before
going bad and our family likes lots of garlic and cayenne.
Place everything except the oil in a blender and blend for a minute or so
until the mixture appears creamy with no lumps. If mixture is so thick that
there is not a funnel in the center swirling around, add more water until
mixture it liquid enough to swirl and blend. Drizzle oil until the oil just
sits on top. Stop with this amount of oil even if you have only used 1/2 cup
of oil. Should you use up 1 cup of oil and oil is still not sitting on top,
put in about 10 more soaked almonds and see if that is enough to thicken, then
if not 10 more until mixture is thick. Store in the refrigerator. Keeps 3-5
days so make as much as you will use in a short period of time.
Delicious on sandwiches, pita bread, as a dip and believe it of not over hot
noodles or rice. Vegans (vegetarians who do not eat meat, fish, poultry or
any dairy products): The consistency of this almondaise on pasta makes you
think you are eating parmesan cheese.
If you have any left over, store it in the refrigerator. Keeps 4 to 7 days,
If you have any left over, store it in the refrigerator. Keeps 4 to 7 days,
so make as much as you will use in a short period of time. Enjoy!
Valorie’s Favorite with olive oil, cayenne pepper, basil, more garlic, salt
and Spike! (See basic recipe below) The original recipe blanches the
almonds. Since heat destroys enzymes and nutrition, I soak almonds for 24
hours ideally (this releases enzyme inhibitors and makes the almonds digest
more easily) or simply use them without soaking them. I put 1/2 of a dried
Habenero pepper in 1 cup of olive oil and let it stand for at least 48 hours.
This makes hot pepper flavored olive oil. I use this oil in our almondaise or
use plain olive oil and throw in hot peppers to taste. I toss in about 8
fresh basil leaves (or equivalent other herbs), 1 tsp. Spike and 1/2 tsp. salt
and 2 to 4 small garlic cloves. Since garlic is anti-viral, anti-fungal and
anti-bacterial, the almondaise with more garlic keeps for 7 days + before
going bad and our family likes lots of garlic and cayenne.
Place everything except the oil in a blender and blend for a minute or so
until the mixture appears creamy with no lumps. If mixture is so thick that
there is not a funnel in the center swirling around, add more water until
mixture it liquid enough to swirl and blend. Drizzle oil until the oil just
sits on top. Stop with this amount of oil even if you have only used 1/2 cup
of oil. Should you use up 1 cup of oil and oil is still not sitting on top,
put in about 10 more soaked almonds and see if that is enough to thicken, then
if not 10 more until mixture is thick. Store in the refrigerator. Keeps 3-5
days so make as much as you will use in a short period of time.
Delicious on sandwiches, pita bread, as a dip and believe it of not over hot
noodles or rice. Vegans (vegetarians who do not eat meat, fish, poultry or
any dairy products): The consistency of this almondaise on pasta makes you
think you are eating parmesan cheese.
If you have any left over, store it in the refrigerator. Keeps 4 to 7 days,
If you have any left over, store it in the refrigerator. Keeps 4 to 7 days,
so make as much as you will use in a short period of time. Enjoy!
