1 batch almond yogurt (see below)
1 cup sweetened rose-hip puree (puree raw berries in blender until smooth)
chopped fresh mint, optional
Mix the yogurt and the rose-hip puree (sweeten with agave or honey, to taste) and chill. Garnish with chopped mint. Serve with fresh fruit slices and raw apple chips.
ALMOND YOGURT
2 cups sprouted almonds
12 oz. filtered water
1) Put the sprouted almonds into a blender with the water (or Rejuvelac) and blend to a fine cream.
2) Pour the cream into a muslin bag and squeeze out all the liquid. You should have approx. 10 oz. Put this liquid into a wide- mouth glass jar, cover with muslin or cheesecloth and let it sit at room temperature for 8 hours. The yogurt will separate from the whey, which stays on the bottom of the jar.
3) When done, put the jar into the refrigerator and let it solidify more. To serve, scoop out the yogurt from the top CAREFULLY, so as not to mix the yogurt with the whey.
Makes approximately 6 oz. of yogurt. Keeps for up to 5 days in the refrigerator. When storing all nut and seed yogurts, keep them in the same glass jar that you made them in, but when screwing on the top, leave it loose. In other words; do not screw the top on tight. This lets in a little air circulation and doesn't build up any pressure in the jar and the yogurt lasts longer.
