Look easy? No? Well it is!
Almond Milk
Soak one cup of almonds overnight in water that covers them by one to two inches. The next morning, rinse and add the almonds to a blender with four cups of water. Blend one to two minutes. Pour through a fine mesh "nut milk bag" (I found one at a local hippy grocery store) and squeeze every last drop of liquid out of the almond pulp.
Try it immediately! It tastes amazingly fresh and pure. I really like it plain but I also have made it with a a little bit of coconut sugar and one vanilla bean- scraped. So delicious!
Unfortunately George looked up the nutritional value and whereas you have the benefit of knowing what you put in the milk, it does not have nearly as much calcium or other vitamins as dairy milk does. Store-bought almond milk is fortified with all kinds of good stuff. But also has preservatives, so make this and enjoy the fact that you did something good for yourself.
Almond Butter
Roast 3 cups raw almonds in the oven at 350-400 degrees. Add warm almonds (it takes less time if they are still warm) to a food processor and process. Let it go…..let it go….dont hold it back anymore, let it go, let it go, turn away and slam the door, I dont care….. wait, what? sorry, singing Frozen songs that are stuck in my brain. I was saying, let it go for about 15 - 20 minutes being diligent to scrape down the sides of the food processor every so often. All of a sudden it will magically become creamy. I like to eat it right then, when its hot.
I've made this almond milk about 5 times now and also experimented with cashew butter. Its delicious too! Enjoy friends!!
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