Soy Pudding

Serves 2

This is a great way to have a delicious treat while staying alkaline. You can eat this for breakfast sometimes, and use it in place of one of the soups on a cleanse. It is high in good fats, vitamin E, calcium, and potassium thanks to the almonds and avocados, and high in good proteins from the soy powder.

• 1 cup Fresh Silky Almond Milk (see Juices, Shakes, and Milks)
• 2 avocados
• 1 lime
• 2 scoops soy powder
• 1/2 tsp raw green stevia
• 6-8 ice cubes

Place all the ingredients in a blender and blend on high until the mixture is rich, smooth, and pudding like.

Variations:

Add 2 Tbs nonsweetened dried coconut to the pudding while blending, and sprinkle some more over the top before serving.

Use lemon instead of lime.

Replace the lime with the juice from 1/2 grapefruit.

Add 1/2 scoop green powder or 1 cup fresh baby spinach.

Add a 1/2-1 inch piece of fresh ginger, grated, and 1 or 2 peeled whole limes.

Add 2 heaping Tbs. raw powdered carob and a capful of Frontier liquid mint seasoning.

Add a capful of Frotier liquid cinnamon flavoring and sprinkle nutmeg on top.

Sprinkle the pudding with chopped raw almonds or any desired nut (pecan, macadamia, and so on).

Mock Pumpkin Pie

Serves 6-8

This recipe was the result of trying to come up with something healthy in place of pumpkin pie at Thanksgiving. It is a healthy alternative made out of carrots. Experiment using pumpkin and other squashes.

Piecrust

• 2 cups raw almonds
• 1-3 Tbs soy milk or almond milk
• 2 Tbs wheat bran flakes

Pie Filling

• 1 lb carrots, peeled and grated
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/8 tsp clove
• 1 tsp vanilla
• 1/2 cup slivered or whole almonds, for garnish.

To make the crust, place the raw almonds in a food processor and pulse-chop until fine. Add the soy milk and bran 1 Tbs at a time until the mixture holds together. Press evenly into a pie plate.

To make the filling, steam the carrots until they are soft. Place in a blender or food processor and process until smooth. Add the spices and vanilla. Pour the mixture into the almond crust, garnishing the top with slivered or whole almonds. Chill in the fridge overnight and serve cold.