Comments on: Hazelnut Lucuma Smoothie with Solla (Angela Stokes’ Favorite Raw Smoothie Recipe!) – The Renegade Health Show Episode #337

By: Marcus Emmanuel Barnes

Marcus Emmanuel Barnes — Mon, 07 Sep 2009 23:27:43 +0000

Hi Everyone,

Nice video! It inspired me to create my own hazelnut & lucuma based smoothie. You can find the recipe here:

http://www.eatrawvegan.com/565/hazelnut-lucuma-hemp-raw-vegan-smoothie/

Keep on smiling!

Your friend,

M.E.B.

By: Carolyn Marie

Carolyn Marie — Thu, 09 Jul 2009 00:34:06 +0000

I varied the recipe, as I often do .. I used cashew milk instead of hazelnut,
Jerusalem artichoke sweetner instead of honey and I threw some fresh garden greens in… YUMMY!!! Thanks for the inspiration… L & L

By: zyxomma

zyxomma — Fri, 03 Jul 2009 02:46:09 +0000

Jenn: Garlic scapes make a fantastic pesto! Vitamix them with parsley, basil, pine nuts (I soak them, but you don’t have to), and extra virgin olive oil, a little salt, and (for the cheese flavor, since we’re not dairy consumers), Kalamata olives (also spelled Calamata). As long as you aren’t dealing with Candida overgrowth, you can use nutritional yeast for a mild cheese flavor. Of course, you can use both!

Yvonne: Lucuma (there’s an acute accent on the first “u” but who cares) is a subtropical fruit native to Peru with a maple/sweet potato flavor. Its English name is eggfruit because the texture of the pulp has a similarity to the cooked yolk of a hardboiled egg. It’s a nutritional powerhouse (lots of B vitamins, omega 3 & omega 6 fats, but not a lot) & the dried powder is used for sweetening raw food recipes (like Mesquite powder). There’s a fabulous raw chocolate with a Lucuma filling that tastes like a non-sticky caramel! In NYC I find it at Westerly on 8th Ave. (far from my East Village home, but my boyfriend drives).

Anyone with nut allergies/sensitivities: Seed mylks (sesame, pumpkin, sunflower, hemp) work just as well, and may be easier to digest without problems. You can use all the same flavorings named for the nutmylks above. Health and peace to all.

By: Nama Mama

Nama Mama — Wed, 01 Jul 2009 18:46:05 +0000

Summer Refresher
Will a nut milk bag work for making zuchinni water? I find this water so mineralizing and satisfying.

By: Lauren

Lauren — Wed, 01 Jul 2009 18:24:54 +0000

Nice show, Annmarie! I have to agree, hazelnut is my favorite. There should be more Annmarie shows, I think. Any other women on here agree?

By: jane

jane — Wed, 01 Jul 2009 17:33:54 +0000

i occasionally make nut milks, almonds grow all over the show here and the milk is great but we have loads of pine trees and pine nuts are most accessible, best of all i just chuck it in the blender perhaps with a date and shake of vanilla and that is it,
no straining or squeezing, smooth as a babys bottom, SMOOTHER
beyond deliciously yummy
d’you know i reckon you two are probably the sunniest sweetest lights in the biz

By: Tonya

Tonya — Wed, 01 Jul 2009 16:26:20 +0000

Hazelnut milk is my favorite. Thanks for posting this!

By: Lyn

Lyn — Sat, 27 Jun 2009 17:31:02 +0000

Fantastic! I use ginger all the time and have always peeld it, but now I’ll use the shiny skin. Thank you Kevin, Ann-Marie and Solla!

By: Jules

Jules — Sat, 27 Jun 2009 03:04:51 +0000

Solla is a beautifl soul!

By: Barbara Satkoski

Barbara Satkoski — Fri, 26 Jun 2009 21:47:27 +0000

My favorite is the almond nut milk..works with almost everything. The only problem here in Michigan is finding almonds that haven’t been nuked! I have found a few stores that have the whole nut and claim to be raw…and I sometimes will buy them and crack them myself, when I cannot afford to order on-line. Keep up the great videos Kevin and Marie!