Marinade for chicken

• 1 teaspoon of lemon juice
  
• 1 teaspoon of sesame oil
  
• salt and pepper (to taste)
• 3 tablespoons of agave nectar
  
• 2 garlic cloves minced
  
• 3 tablespoons of olive oil
• 1/4 cup of white wine or 2 teaspoons of wine vinegar
• 1 teaspoon of minced ginger (optional)

Mix all the ingredients and let marinate for about 6 to 24 hours. (For about 1.5 lb of chicken)

Almond Milk

• 1 cup of raw almonds
• 4 cups of fresh (filtered) water
• water (for soaking)
• Agave nectar or maple sirup (to taste)

Soak the almonds in water for 12 to 24 hours (to ease digestion). Rince thoroughly.

Grind the almonds in the blender with 2 cups of cold water during 3 minutes at high speed. Sieve the preparation through cheese cloth (4 layers) or a nut milk bag*. Collect the almond milk and add it to the other 2 cups of cold water and the nectar (or maple syrup). Collect the pulp and keep it for other recipes (can replace the almond flour - by reducing the quantity of liquid in the recipe because the pulp is wet). The pulp can be kept in the refrigerator or in the freezer. The almond milk keeps in the refrigerator for approximately 7 days.


*Where to buy a nut milk bag:
http://www.purejoyplanet.com/store/

Video showing how to make almond milk:
http://yogamint.com/_webapp_2598125/Milk_Those_Almonds

Almond Milk Pudding

• 2 3/4 cup unsweeted almond milk
• 1/4 cup honey
• 1/4 cup corn starch
• 4 table spoon cocoa powder
• 4 table spoon coconut oil (or another fat of your choice)
• 2 eggs
• 1 drop of vanilla extract
• 4 to 8 drops of Stevia (can be replaced by a little more honey)

Stir the corn starch in 1 cup of cold almond milk. Put all the ingredients in a pan and bring to boil, whipping gently. Put in desert cups and refrigerate. Serve cold.

(My recipes are not really "Sugar-Free". We sweeten the least possible and try to use honey and maple sirup instead of refined sugar.)

Approximaletly 8 to 10 servings.