Linda's Almond Milk and Carrabassett Truffles

March 2016

As promised, this issue features recipes from the Ro(Maine)ian mothers. This one comes from Linda, who lives in Maine. This is her way of making almond milk and fancy truffles, as she lives two hours away from a major grocery store.

"What would you like to read about in Karootza Magazine?" I asked Linda.

“I would like to read about healthy cooking, gardening, how to age healthfully,” Linda said. “My advice for the magazine: Go for it, whatever you feel you want to write about. If you feel it’s right, do it.”

"Then tell us a quick recipe for something healthy and unique", I said.

"Try making your own almond milk", Linda said. "The flavor is delicious, you save money, and you avoid the chemically derived vitamins and additives of store bought almond milks. Then, use the leftover almond pulp to make fiber and nutrient rich chocolate almond truffles!"

"That sounds delightful! But, why don’t you want added vitamins?" I asked.

Linda said, "It's best to get your vitamins naturally from a plant based diet rich in a variety of vegetables, fruits, whole grains, seeds and nuts. Many store bought almond milks contain sugar, salt, artificial flavors, and other additives. They are also fortified by adding high levels of vitamins. There are pros and cons to the fortification of foods. There could be a danger of building up toxic levels of certain vitamins in your system, if you eat too many fortified foods. This can be as detrimental as not getting enough vitamins in the first place."

Directions:

1. Put almonds and water in large glass jar. Cover; and put in the refrigerator for a few hours, if not overnight.
2. Blend in high speed blender until nuts have blended into a thick white milk. Strain the pulp from the milk using a fine strainer. But, make sure to save the pulp! (We will use this for a delicious truffle recipe. This almond pulp doesn’t have much flavor, but can be added to smoothies or cereals for added fiber.)
3. Suggestions: You may add vanilla. However, the almond flavor is delicious on its own. You may also blend in flaxseeds for extra heart healthy Omega 3 benefits.
4. Enjoy within 5 days. Keep refrigerated.

Pour the almond milk in your favorite cereal, or drink on its own. It’s even delicious in coffee!

Part Two: Linda’s Carrabassett Truffles

Makes approximately 15 truffles
Total Time: 25 minutes

Ingredients:

• ¼ cup reserved almond pulp/mush
• ½ cup dates, plus a little more
• ¼ cup sunflower seeds
• ¼ cup cocoa powder
• ¼ cup shredded coconut
• ¼ cup nuggety, crunchy cereal
• 1 tablespoon almond or peanut butter
• 1 teaspoon vanilla extract
• Extra chopped fruits, nuts, seeds, cereals, coconut, or cocoa powder, for rolling truffles in.

Directions:

1. Put half cup almond mush in a food processor. Add dates, seeds, cocoa powder, coconut, cereal, almond butter, vanilla extract (or any other dried fruits, nuts and seeds you choose to substitute).
2. Pulse in food processor for 15-30 seconds, until mixture is a chunky chocolate conglomeration. Do not blend too much, or it will become too thin, like a spread. If mixture is too dry, feel free to add some almond milk or orange juice. You may mix in additional chunks of chopped fruits and nuts if you would like it more chunky.
3. Scoop out mixture with small scoop or spoon, to ensure truffles are uniform in size.
4. In the palm of your hand, or on a clean cutting board, roll into balls or easter egg shaped truffles. Then roll the balls in cocoa powder, nuggety cereal, chopped nuts, shredded coconut, or sunflower seeds spread on a plate.

Feel free to substitute any other dried fruits, nuts and seeds to your liking. Play with different combinations, and have fun tasting to see which flavors work best together!

Suggestions to add:

• Grated orange rind and orange juice
• Ginger
• Walnuts, pecans, hazelnuts, hemp seeds
• Raisins, prunes, figs, Turkish apricots, goji berries
• Coffee

Enjoy…while they last!