Almond milk - whole food, plant based, vegan milk
Almost three months ago, I decided to try out a Whole Foods, plant based diet-not as in "diet" but as in lifestyle. In adopting this new lifestyle, I decided to cut out all processed sugars, oils, processed foods and refined flours.
I know, it sounds pretty extreme, but it has been an incredible adventure. I'm learning how to cook ALL over again. I didn't see that one coming!
I originally thought I'd try it just to see how my body would respond for 3 months. And my body has loved it. I LOVE knowing exactly what I'm putting into my body. I've looked and looked for a suitable milk option and just haven't found one that doesn't have sugar or oil, or ingredients I don't recognize or can't pronounce. So, I've been making my own almond milk.
I've tried it using a date or two as a sweetener, but found that it fermented and only lasted a day or so. So I've been using some raw, unfiltered honey.
Here's the method I've been enjoying the most:
1 cup raw almonds
4 cups water
Dash of salt
1/2-1 teaspoon raw unfiltered honey (preferably from your own bees!)
Place almonds into a quart jar and fill with water. Place in the fridge and
allow to soak overnight.
Drain and rinse almonds.
Place in a high powered blender. Add 4 cups filtered water, honey and dash of salt.
Blend until smooth.
Stain using a nut bag (best ever, takes about 3 minutes), or strain cheesecloth.
Add additional water for consistency.
Place in a container with a sealable lid, and refrigerate immediately.
Lasts 5-7 days.
Use ground almond meal remains in breads, granolas etc.
I know, it sounds pretty extreme, but it has been an incredible adventure. I'm learning how to cook ALL over again. I didn't see that one coming!
I originally thought I'd try it just to see how my body would respond for 3 months. And my body has loved it. I LOVE knowing exactly what I'm putting into my body. I've looked and looked for a suitable milk option and just haven't found one that doesn't have sugar or oil, or ingredients I don't recognize or can't pronounce. So, I've been making my own almond milk.
I've tried it using a date or two as a sweetener, but found that it fermented and only lasted a day or so. So I've been using some raw, unfiltered honey.
Here's the method I've been enjoying the most:
1 cup raw almonds
4 cups water
Dash of salt
1/2-1 teaspoon raw unfiltered honey (preferably from your own bees!)
Place almonds into a quart jar and fill with water. Place in the fridge and
allow to soak overnight.
Drain and rinse almonds.
Place in a high powered blender. Add 4 cups filtered water, honey and dash of salt.
Blend until smooth.
Stain using a nut bag (best ever, takes about 3 minutes), or strain cheesecloth.
Add additional water for consistency.
Place in a container with a sealable lid, and refrigerate immediately.
Lasts 5-7 days.
Use ground almond meal remains in breads, granolas etc.
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