Welcome to "Food Love" on HōL. Network! On this episode, we're with Carolyn Akens (CarolynAkens.com) as she makes a holistic, raw corn chowder with almond milk. The recipes are both below. Enjoy the recipes and let us know your thoughts! Lynn P.S. ~ Check out our bloopers at the end of the episode! Corn Chowder 4 cups fresh organic corn kernels or frozen organic corn kernels, plus 1/4 cup 2 cups almond milk 1 small avocado cut in chunks 1 teaspoon ground cumin 1/3 cup Vidalia onion or red onion, coarsely chopped 1/2 teaspoon Himalayan Pink sea salt 2 Tablespoons nutritional yeast 1/4 cup corn kernels, garnish Chili oil drops, garnish 1. In a Vitamix, combine the corn (except for 1/4 cup), almond milk, avocado, cumin, chopped onion, nutritional yeast, and salt. Blend well. Pour the soup into serving bowls. Garnish with corn kernels and chili oil. Almond Milk 1 cup whole, raw almonds, soaked 8-12 hours or overnight, drained, and rinsed (about 1 1/2 cups after soaking) 2 1/2 cups water 3 pitted Barhi or Medjool dates, soaked 1/2 teaspoon pure vanilla extract 1. Place water, almonds, dates, and vanilla in a blender. Blend on high speed until blended smoothly. To separate the "milk" from the almond pulp, squeeze the blended mixture through a nut milk bag or double layer of cheesecloth. 2. Serve at room temperature or chilled. Stored in the refrigerator, Almond Milk will keep for five days; make sure to shake it up before using. ** Makes 2 ½ cups Almonds have calcium, fiber, folic acid, magnesium, potassium, riboflavin & vitamin E.