Eating a 95 percent plant-based diet, focusing more on plant-based foods and less on animal-based foods seems right for me. I noticed on Meat free days I feel more energized. It’s well worth the effort to consume less meat and dairy even if you don’t eliminate it entirely. There are so many more nutrients in vegetables. Herbs and vegetables have so many medicinal benefits. Most of my recipes here are vegan. Take this journey with me!
Almond Ricotta
Soft and fluffy with just a hint of sweetness, perfect for ravioli, lasagna, and cannoli.
Almond ricotta
Yield about 4 c
Time 5 minutes, plus soaking
Tools
blender, preferably a high-speed one like Vitamix
glass container with lid
Ingredients
2 c blanched almonds (long soak)
1 c water
pinch salt
Directions
Blend the drained almonds, water, and salt until fluffy and somewhat creamy but not
completely smooth.
Notes Use immediately or store in the refrigerator for up to a week.
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