Thankfulness. Thanksgiving is just around the corner. How is that possible?! I always heard about how fast time went when you got “older”. I guess this is it! I am thankful for it too. Life is precious and time is limited, so I am thankful for the time God has given me. I only hope to better manage that time in order to better serve Him.
“Let the word of Christ dwell in you richly in all wisdom,
teaching and admonishing one another in psalms and hymns and spiritual songs,
singing with grace in your hearts to the Lord. And whatever you
do in word or deed, do all in the name of the Lord Jesus, giving thanks to God the Father through Him.” Colossians 3:16-17
2 1/2 c almonds (soaked)
1 T Celtic Sea salt
1 1/2 t probiotics
1 T blueberry juice
1 t spirulina
Celtic Sea salt
1 c apple cider vinegar
1/2 c olive oil
1/4 c coconut butter
1/4 c raw honey
2 t Celtic Sea salt
Make the blue cheese first. As an exception to the soaking and dehydrating rule, this recipe must only use soaked almonds. Peel the skin off of the soaked almonds. This is not as hard as it sounds, and it’s kind of fun! Blend all of ingredients except for spirulina and blueberry juice. Pour blended ingredients into a cheese cloth lined strainer over a deep bowl. Twist cloth around cheese and squeeze out as much liquid as you can. Let set in a warm place overnight.
In a small bowl mix spirulina and blueberry juice. I just thaw a bag of frozen blueberries and pour out the liquid needed. Spread the cheese onto a Paraflexx sheet. Drop small amounts (approx. 1/8 t) of the spirulina and blueberry juice mixture onto the cheese and dehydrate until the Paraflexx peels off easily. Flip and continue dehydrating until dry on both sides. It doesn’t need to be crunchy/crispy, but just enough that it “crumbles”. This dehydrating will take hours, but overnight would be too long.
Make the apple chips next. Coat thin slices of apple in lemon juice, cinnamon, and salt. There aren’t any particular measurements for these. You just need enough lemon juice for the cinnamon and salt to stick to the apple. Then dehydrate until thoroughly dry. These can be dehydrated overnight, but they will dry in much less time and can me made the same day you plan to eat the salad.
Finally, make the dressing. Simply blend all ingredients.
Tear up romaine lettuce (or use your favorite salad green), toss with dressing, and top with blue cheese, apple chips, walnuts, and raisins. Enjoy!
Next week: acorn squash soup.
(This was only a short break in the simple recipes theme. The next four weeks will make up for this recipe’s complexity!)