Blendtec

Brock shares a blendtec recipe for a sweet pancake sauce.
The secret ingredient?
Almond Butter from Kathy's Raw Kitchen:
https://www.facebook.com/pages/Kathys-Raw-Kitchen/392800090797108?fref=ts

Interested in buying a Blendtec?
Use our affiliate link: http://www.blendtec.com/categories/blenders?affiliateid=464850

Brock repeats a favourite holiday drink recipe from last year, but a soy-free version of vegan egg nog this time.

Recipe:

- 3 cups almond milk
- 2 cups raw soaked cashews
Blend until smooth and frothy.

Pour into mixing bowl and whisk in the following ingredients:
- ½ cup rum/brandy
- 2-3 Tbsp Yakon Syrup
- 1/8 tsp ground cloves
- fresh grated nutmeg (to taste)
- ¼ Tbsp cinnamon
- ½ tsp sea salt
Cover and refrigerate for 2-3 hours.

Serving:
Pour into a cup.
Grate more nutmeg on top.
Garnish with a cinnamon stick.

You can use whatever pasta you want. We used organic rice pasta.
The success is in the vegan cheese sauce.
In a BlendTec combine the following ingredients by pushing the "sauce" button:
- 2 avocados (skin & pit removed)
- 1/2 cup raw cashews (soaked in water 4 hours prior)
- 200 ml coconut milk
- 1/4 cup nutritional yeast
- 1 Tbsp paprika
- 1 tsp tumeric
- 1 tsp apple cider vinegar
- 1 tsp tamari
- salt and pepper to taste

Mix into cooked and drained pasta with a package of your favourite flavour of Daiya vegan "cheese" shreds.

Marta shares an alkalizing blendtec recipe packed full of antioxidants!

Brock shares "Yin" foods that keep your body cool.