1. food and drink
2. desserts and baking

 AVROZ® is providing this special recipe book as a thank you gift for buying our product and trying it. TABLE OF CONTENTS INTRODUCTION 4 RECIPE 1 – ALMOND NUT MILK 5 RECIPE 2 – HOMEMADE PISTACHIO NUT MILK 7 RECIPE 3 – SUMMER DELIGHT THANDAI 8 RECIPE 4 – MANGO, APPLE & KALE SMOOTHIE 9 RECIPE 5 – FRESH WATERMELON MOJITO 11 RECIPE 6 – FIZZY CITRUS PUNCH 12 RECIPE 7 – PECAN & BUTTER CHEESECAKE DELIGHT 13 RECIPE 8 – COCONUT & AVOCADO ICE CREAM 15 RECIPE 9 – BROCCOLI CHEESE SOUP 16 RECIPE 10 – VEGAN COCONUT & AVOCADO ICE CREAM 18 INTRODUCTION AVROZ® premium quality food grade nut milk bag can be used for a variety of reasons. It can be used for creating nut milks from the favorite nuts and seeds, it can be used for sprouting, straining, cold or hot brewed coffee, green vegetable or fruit juice, green smoothies, and almost any application that needs straining. You can also use it to create your own homemade stews, soups and cheeses. AVROZ® nut milk bags are designed keeping in mind your kitchen needs, it’s made of food grade FDA approved and BPA free fine Nylon mesh perfectly safe for use. Its designed to be strong, durable, easy to clean and dry. Best suited for all of your home or commercial milking and strainer needs. We have included healthy and easy to follow recipes from 10 different countries with the hope that you will be able to make the most out of it spending less time in the kitchen and more with friends & family. If you have a recipe to share email, Facebook, tweet or mail it to us we would love to include it in our next edition with you name. Thanks again for downloading this book, I hope you enjoy it! RECIPE 1 – Almond Nut Milk Almond milk is known from the Middle Ages, equally popular in the Christendom and Islamic world. Its use became prevalent in the medieval times, due to the fact that cow’s milk was not usable for long time as compared to nut milk without getting spoiled. Cashew milk is my new top choice. You can utilize it in smoothies and tea or sprinkled over a dish brimming with granola. Smooth, velvety and purely sweet, this whole milk provides an exceptionally required break from the universal almond, which rules incomparable in my kitchen –unlike my almond milk formula, this cashew milk does not oblige any straining. It is a snap to make. Speed and simple, I like to have a quart of cashew milk prepared in the ice chest at all time Nutrition: It’s rich in fiber, vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, tryptophan, copper and calcium. Ingredients: • 1 cup organic raw almonds • 3-­‐4 cup of purified water • ½ teaspoon of sea salt Preparation: 1. Place the raw almonds in a bowl or open jar, add 2-­‐3 cups of filtered water and 1 teaspoon salt leaving it soaked for 8-­‐10 hours. 2. Rinse the nuts with tap water to remove any of the antinutrients, if any of the nuts float to the top discard them peel the rest placing them in a clean bowl. 3. Put the peeled almonds and 2 cups of water in your blender and start blending at low speed, then accelerate to high speed until all of the nuts are pulverized. 4. Once blending is complete, then take the AVROZ® fine nut milk bag strainer and strain it in a glass bottle. 5. To strain, place the nut bag over the opening of a glass jar, bottle or jug pour small amounts of almond milk into the bag, and then squeeze it like a cow teet until every last drop is out. 6. Remove the almond pulp, set aside and keep repeating the process making sure you squeeze the bags to get the last bit of liquid out. 7. Almond meal or pulp collected can also be useful, save it, dehydrate it, and then use it in crusts, cookies, nut butter, breadcrumbs or homemade body scrubs. 8. For sweetening or enhancing flavour, use sugar, vanilla extract or to make it a sporty drink add protein powder as needed. RECIPE 2 – Homemade Pistachio Nut Milk Pistachio nut milk originated from Middle East, Central Asia and the eastern Mediterranean. The milk is rich, smooth and marginally sweet. The best piece of making this stunning looking and tasting nut milk is that pistachios don't oblige dousing. Discuss momentary delight! Nutrition: It’s rich in carotenes, vitamin-­‐E, copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium Ingredients: • 1 cup raw pistachios • 4 teaspoons agave syrup or sugar • ⅛ teaspoon salt Preparation: 1. Take the nuts and put them inside a bowl. Cover with some water and let it stand for 12 hours in order to soak and get smooth. 2. After the 12 hours, you should drain out the nuts. Take out a blender and add the water, salt, agave, and nuts. Puree at a higher speed to get them smooth. 3. When this done, strain it out into your AVROZ® fine nut milk bag strainer and then press down before getting rid of the pulp. Thin this out as you need in order to get either a thick or thin milk. 4. Move to a serving container, chill and then use as needed. RECIPE 3 – Summer Delight Thandai Thandai, also known as "Sardai", is a energy drink prepared with almonds, fennel seeds, watermelon kernels, rose petals, pepper, cardamom, saffron, milk and sugar. This drink is a specialty from Pakistan’s northern region (i.e. Peshawar) and India’s Banaras Uttar Pradesh region. This summer energy booster drink is native to the sub continent and is often associated with the Holi festival and fasting month in Ramadan also. Ingredients: • 2 cup milk • 1 tablespoon almonds, blanched • 1 cup water • 1 tablespoon pistachios • 1 pinch cinnamon • 1 pinch cardamom • 6 cashews • Honey for flavouring Preparation: 1. Take the water that you have and boil them with some water in a small pot. Add in the spices when it is boiling and then take the pot off the water. 2. Blend this mixture in with the milk and stir well. Place into a blender and let it mix until it is a nice soft mixture. 3. When you are done blending, strain this through your AVROZ® fine nut milk bag strainer and then strain into a bottle to finish. 4. Add in the honey to taste and place the whole mixture into the fridge to chill for a bit. Serve when ready. RECIPE 4 – Mango, Apple & Kale Smoothie This is a smoothie that is going to give you such amazing results. Nothing is better than enjoying a green smoothie that is full of all the nutrients and good stuff that your body needs. You can do this any time that you need an energy boost or right away in the morning to get your mood back up. This is a recipe that is not going to involve exact amounts of ingredients as it will be as much as you like of each ingredient or as much as can fit into your blender. Make sure that you are putting in plenty of the greens to get the most benefit. Ingredients: •
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½ cup or handful kale Ripe mango (frozen will work two ½ frozen banana Apple, granny smith works the best 2 ice cubes ½ cup orange juice, more for taste Preparation: 1. Bring out a blender of your choice and put the kale, and juice inside. Mix it on a high speed until it is all liquid and you have a nice green color to the juices. 2. Add in the rest of the ingredients and mix for another minute to get it all soft. Once you are done blending, strain this through your AVROZ® fine nut milk bag strainer and strain it into the glass of your choice. 3. Serve it right away. RECIPE 5 – Fresh Watermelon Mojito Ingredients: •
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30 mint leaves, torn up by hand 1 cup watermelon cubed ½ cup sugar syrup plain 12 oz. clear soda 6 tablespoon lime juice squeezed Preparation: 1. Take the time to crush and tear up the mint leaves so you can have it nice and ready. Cut the watermelon from the rind and get rid of the seeds. 2. Place the fruit into your food processor and puree it with the mashed up mint. 3. Strain this mixture through the AVROZ® fine nut milk bag strainer before putting it into a glass pitcher. 4. Add in the lime juice, syrup, and clear soda, stir it. 5. When ready to serve, put some ice cubes into each cup and then serve. RECIPE 6 – Fizzy Citrus Punch Ingredients: 8 oz. grapefruit juice 8 oz. orange juice ½ cup lemon juice Clear soda (7 Up or Sprite) as needed • Lemon and orange for garnish •
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Preparation: 1. Insideof your punch bowl, mix the pineapple juice orange juice & lemon juice together. 2. Strain this through the AVROZ® fine nut milk bag strainer and then strain into the pitcher you would like to use. 3. Add the clear soda in with this, using as much as you need either to taste or to get the pitcher to fill up. 4. Garnish this will some lemon and orange slices. When serving, use a ladle to fill up each cup and enjoy. RECIPE 7 – Pecan & Butter Cheesecake Delight Ingredients • ½ cup chopped pecans • 1 ½ cup graham crackers • 1/3 cup melted butter • 1/3 cup sugar • Filling as needed • 1 cup pecans • ½ teaspoon butter • 3 bundles softened cream cheese • 2 cup sour cream • 1 ½ cup sugar • 1 teaspoon vanilla • 3 eggs beaten Preparation: 1. Take out a large dish and blend together the butter, sugar, pecans, and crumbs. Keep about 1/3 cup of this to the side for the topping. Press the rest into the bottom of a cooking pot. 2. Position the pot onto some foil and then use this to cover up the pot a bit. 3. Taking out another dish, blend the sugar and the cream cheese together to get it soft. Add in the flavoring, butter, and vanilla. Slowly add in the eggs with the speed on a lot. 4. Strain this mixture in with the AVROZ® fine nut milk bag strainer. 5. When this is done, fold the pecans in and then pour it all into the crust. Sprinkle with the reserved crust. 6. Turn on the oven and allow it to warm up to 325 degrees. While that is heating up, take the pan with the cake and place it into a big pot with an inch of warm water all around it. 7. Bake the cake for about 70 minutes or until it is set. Take the cake out of the warm bath and let it cook for an additional 20 minutes. Cool completely before serving. RECIPE 8 – Coconut & Avocado Ice Cream Ingredients •
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3 ripe avocados 2 tablespoon lime juice ¾ cup sugar 1 ½ cup coconut milk ¼ cup dried coconut Preparation: 1. Slice up the avocados so that they are in half and take the pit away to scoop the pulp out. Slice this into chunks and then place inside the blender. 2. Add in the lime juice, sugar, and coconut milk and then puree them all until it becomes soft. 3. Strain the mixture through the AVROZ® fine nut milk bag strainer and then place inside the bowl of the ice cream maker of your choice at home. 4. Follow the manufacturer’s instructions. Take out of the ice cream maker and allow to freeze for a few hours. 5. When it is almost time to serve, toast the coconut and then sprinkle this over the ice cream to enjoy. RECIPE 9 – Broccoli Cheese Soup Ingredients •
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4 broccoli heads Olive oil 4 oz. butter Pepper Salt 1 diced onion 4 cup milk 1/3 cup flour, all purpose 2 cup half and half Nutmeg 1 cup chicken broth 3 cup cheese, grated. Preparation: 1. Turn on the oven and allow it to heat up to 375 degrees. Take half of the broccoli and slice them in half before drizzling the olive oil and seasoning with pepper and salt. Place on a cooking sheet and then bake them for about 20 minutes. 2. During that time, melt some butter inside a pan before adding the onions and cooking for 4 minutes. Spread the flour on the top of this and then mix to blend. Add in the half and half and milk along with the nutmeg. 3. When the broccoli is done, add that into the pot as well with some more pepper and salt. Cover and allow this to simmer for another 30 minutes. Add in the cheese and stir to get it to melt. 4. Now that it is done, pour into a blender and puree for a few minutes. Strain this mixture through the AVROZ® fine nut milk bag strainer and then strain it bag into the pot before reheating up and serving. RECIPE 10 – Vegan Coconut & Avocado Ice Cream Ingredients •
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3 ripe avocadoes 1 lemon juiced 1 lemon zested 2 juiced limes 1 lime zested 14 oz. coconut milk ¼ cup corn syrup 1 cup agave nectar Preparation: 1. To start on this recipe, mix the lime and lemon zest with the lemon juice and avocados inside the food processor. Mix until it is soft before adding in the rest of the ingredients and mixing well. 2. Strain this out using the AVROZ® fine nut milk bag strainer and then place back into the glass dish you were using. 3. Cover this dish up and then place in the fridge for at least an hour. 4. Pour this blend into your ice cream maker and then let it churn together by following the instructions on the machine. 5. Chill in the freezer before serving. G ET
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