Friday, September 11, 2009
Don't Have A Cow Man: An At Home/DIY Almond Milk Recipe
Kick the cow to the curb, lose the dairy for a bit, and let your body start to cleanse itself. The two main foods stuffs that most people have trouble digesting/have allergies to are dairy and gluten. So why not give yourself a break?? Ditch the dairy, and leave the milk alternatives on the shelf. Make yourself some fresh enzymatically rich almond milk right in YOUR OWN KITCHEN! The best part about it is that you make it taste how YOU want to have it....and there are so many delicious ways to have it!
What you'll need:
high speed blender
nut milk bag** (or fine weave cloth - not a cheese cloth, or any fine mesh strainer)
1 cup of raw almonds
choice of sweetener or flavoring (vanilla, dates, cinnamon, stevia, etc)
large mixing bowl, and pitcher or glass jar to keep your milk
The night before you are making your milk, put the almonds in a bowl and fill with pure water (cover the almonds by a few inches as they will swell), and leave on the counter at room temperature overnight (8-12 hours). In the morning drain and rinse the almonds.
This process of soaking your almonds helps to remove an enzyzme inhibitor, as well it helps to decrease the fat, and bring out the vitality of the almond as if it's being regrown/sprouted.
You will now have probably 1 1/2 cups of almonds, due to the swelling.
Place fresh water and almonds in a blender (i often do 6 cups of water to 1 1/2 cups of almonds, but you can choose to add more/less water and make it thinner or thicker based on your preference - there is no rule on the ratio)
Add pitted dates or flavorings - or you can save this step til the end.
Blend on high until the almonds process down to a small fiber.
It's as simple as making a smoothie! You can enjoy as is or strain out the almond meal.
Either send through a mesh strainer or use a nut milk bag or paint strainer bag to strain out the almond meal. If using the bag, hold the bag over a large mixing bowl. Pour your almond milk into the nut bag (you might only be able to add 1/2 at first) and use both hands to press the liquid through the mesh nut bag. Wring and milk it to get all the liquid out leaving a dry almond pulp in the nut bag. Discard the pulp.
Here is your almond milk. If you didn't already toss in some dates, then throw the milk back in the blender and season with dates, vanilla, or cinnamon. Add whatever sweeteners and flavorings you would like and blend again. A simple option is to add 3 whole fresh mejool dates. You can also add vanilla bean or cinnamon, get creative.
Pour your almond milk into a glass pitcher or glass container, cover, and store in the fridge. It should hold well for 4 -5 days. Shake before use.
(This almond milk makes a great base for fruit smoothies too!)
**you can buy a nut milk bag here. You can also simply get a paint strainer bag at the home depot.
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