- 1/2 c blanched almonds
- 1/2 c water or soy milk (I usually use water)
- 1 small sliver garlic
- 1/2 t salt
- 1/2 t seasoned salt
- 2 - 3 T lemon juice
- 2 - 3 c safflower (or other) oil
Blend almonds and water until thick and creamy. Add garlic, salt, lemon juice and pepper. Blend briefly. With blender on high, drizzle oil in. When the oil stops combining, and collects on top, stop blending. Remove lid and continue to add oil while beating shallowly. Final consistency will be between mayonnaise and whipped
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.