This recipe was inspired by my good friend and neighbor who makes her guacamole a little spicier and also uses red onion instead of green. Since I like a more mild flavor (red onions bother my digestion), I prefer it this way!
Serves 6 Ingredients:
2 ripe avocados, mashed
½ teaspoon Himalayan pink salt
2 Tablespoon fresh lime juice
2 Tablespoons thinly sliced green onion
1 jalapeno pepper, deseeded and finely chopped
2 tablespoon chopped fresh cilantro
2 cloves of minced garlic
Putting it all together: Combine all ingredients in a bowl and mix well.
Read More Makes 2 quarts
1 ¼ cups organic raw almonds, soaked*
5 cups filtered water
Pinch of Himalayan pink salt
1 ½ – 2 Tablespoons organic coconut sugar, organic maple syrup or organic honey
Putting it all together: Combine almonds and water in high speed blender and blend until smooth. Strain in a nut milk bag over a large bowl. Clean blender and pour strained milk back into the blender. Add salt and coconut sugar, maple syrup or honey; blend again until smooth. Pour into 2 1-quart glass jugs or mason jars. Keeps in the fridge up to 5 days. Alternatively, freeze milk in ice cube trays.
*To soak almonds, place in a bowl and cover with filtered water. Leave on the counter overnight.