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There are so many great ways to incorporate nuts into your diet,

not only are they very nutritious but also super yummy.

The following recipes are examples of ways to use nuts in your kitchens,

in this case, almonds!

The last recipe I would like to share is for Almond milk. This is a tasty drink and is much more cost effective than buying almond milk at the store!

Almond Milk

2 cups almonds

warm filtered water

2 tps. sea salt

1/8 cup raw honey

1 tsp. vanilla extract

1 tsp. almond extract

2 quarts filtered water

1. Soak almonds overnight in warm water.

2. Pour off water and process in food processor to a smooth paste.

3. In a 2-quart jug mix almond paste with other ingredients and enough water to fill the jug.

4. Cover tightly, chill for 12-24 hours

5. Strain if desired using a nut bag, cheesecloth or a fine sieve to separate the milk from the pulp.

* Save your nut pulp for future use in recipes or turn into flour. To make flour from nut pulp, dehydrate the nut pulp and once dry,blend into a fine powder. Enjoy!!

I absolutely love making and cooking with homemade meat stock. Meat stock aids digestion and has been know for centuries as a healing folk remedy for the digestive track. Homemade meat stock is extremely nourishing; it is full of minerals, vitamins, amino-acids and various other nutrients in a super absorbable form. Gelatin-rich broths are a must for those who cannot afford large amounts of meats in their diets. Gelatin is also useful in the treatment of many disorders, including anemia and other diseases of the blood, diabetes, arthritis, and even the common cold.

So how do you make a good meat stock? Here are two simple delicious recipes that will nourish and renew you and your family this coming fall season.

Beef Stock

Good beef broth must be made with several sorts of bones: knuckle bones impart large quantities of gelatin to the broth; marrow bones impart flavor and nutrients of the marrow; and soup (meaty) bones add color and flavor.

2lbs knuckle bones

2lbs marrow bones

2lbs soup bones

4 or more quarts cold filtered water

4 organic egg shells (to add minerals)

3 onions

3 carrots

3 celery stalks, chopped

5-6 garlic cloves

several sprigs fresh thyme or 1-2 tsp dried thyme

1 tsp peppercorns

1 bunch parsley

Bring to a boil, reduce heat, and simmer stock for at least 12 hours or as long as 72 hours. Strain and discard solids. Use liquid broth.

Chicken Stock

Chicken stock is particularly gentle on the stomach and is a great way to start out. "In folk wisdom, rich chicken broth-the famous Jewish penicillin- is a valued remedy for the flu. Modern research has confirmed that broth helps prevent and mitigate infectious diseases. The wise food provider, who uses gelatin-rich broth on a daily or frequent basis, provides continuous protection from many health problems."- Nourishing Traditions

1 whole free- range chicken or 2-3 lbs chicken parts

2-4 chicken feet (they are full of gelatin)

4 organic chicken egg shells

4 quarts cold filtered water

2 carrots, chopped

3 celery stalks, chopped

4 whole garlic cloves

1 onion, quartered

1 tsp whole peppercorns

1 bunch parsley

Bring to a boil, reduce heat, and simmer stock for at least 6 hours or as long as 48 hours. Strain and discard solids. Use liquid broth.

When you have removed the larger pieces and strained your broth you can choose to either freeze the broth or can it in a pressure canner. Frozen broth will remain good for about two months. My favorite method is to can the broth, this way it is preserved for up to a year and it is ready when I need it!

Rebecca