RECIPES ~ CONTENTS

Recipes are coded to note what food intolerance categories are used. Most ingredients can usually be substituted.

REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVE INGREDIENTS and THE FOOD RESOURCE LIST to be sure the ingredients are safe for you.

Following are the codes used for the recipes. It is the same key used for The FOOD RESOURCE LIST and FOOD SUBSTITUTIONS LIST :

NOTE: A BLANK SPACE NEXT TO AN INGREDIENT MEANS IT IS "NEUTRAL."

KEY FOR CODES

HELPFUL NOTES:
We suggest using Celtic salt in all recipes, as it is "neutral."
Yeast is coded "P or S" - Refer to The Food Resource List for the different yeasts and what they analyzed positive for.
Do not be afraid to use a recipe just because it may contain your food intolerance. All you need to do is to refer to The FOOD SUBSTITUTIONS LIST for alternatives.

Our goal is to help you become familiar with various ingredients so that you are able to easily adapt recipes to fit your needs.
Questions? Contact recipes@songofhealth.com

ALMOND MILK
(Contributed by Windrose Naturopathic Clinic)

This recipe is for a thin white nut milk with a delicious mild flavor and much the same texture as that of milk. It can be used in place of milk on cereal, for drinking or in cooking.
Almonds are a good source of protein and vegetable fat.
Blanche almonds by putting them in 2 cups boiling water and letting sit for 2 minutes. Strain off water and save to use for making the milk.
Pinch each almond between thumb and index finger to slip it out of its brown skin. Discard skins.
Blend the blanched almonds in about 1 cup of the water until very finely pulverized.
Gradually add more water, (oil and honey, if desired) and saved liquid until all 4-5 cups of water are added. The less water used, the thicker the final product will be.
Strain the blended almond/water mixture through a fine strainer or cheesecloth to obtain the almond milk.
Store covered in the refrigerator. Milk will last 3-5 days. It can also be frozen, then thawed for later use.
HINT: The ground leftover almond meal may be saved and added to other recipes such as baked goods, cereals, pancakes, casseroles, and stir fry. It may also be sprinkled on top of salads, steamed vegetables or yogurt.

HOT COCOA

(By Sandra Strom, CEO of Song of Health)

A simple, yummy homemade treat for adults and kids alike. The recipe is very basic and can be adapted to meet your special needs. Do not "fudge" on the cocoa powder ~ use only organic unsweetened cocoa powder ~ for health and taste!

Use a large mug:

REFRESHING LEMON-LIME WATER
(By Sandra Strom, CEO of Song of Health)

It doesn't get any easier than this for a refreshing summer beverage!

Per serving:

FOOD CATEGORY	INGREDIENTS
F	1/2 tsp. organic lemon juice, fresh squeezed or bottled
F	1/2 tsp. organic lime juice, fresh squeezed or bottled
	1/2 tsp. agave syrup, light or dark
	8 oz. filtered water
	sprig of mint to garnish, optional

 

In a tall glass add lemon juice, lime juice and agave syrup. Stir.
Fill glass with water and mix well.
Garnish with a sprig of fresh spearmint or peppermint, if desired.
Chill.

 

 

 

NUT MILK
(Contributed by Dr. Jared Zeff, N.D., Salmon Creek Clinic)

RICE MILK
(Contributed by Windrose Naturopathic Clinic)

Combine everything in blender. Blend on high for 10 minutes.
Strain through a fine mesh strainer or cheesecloth. Store in refrigerator. Shake before serving.
Makes one quart.

TOGETHER WE ACHIEVE…
 GREAT HEALTH – GREAT LIFE!

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