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. 

Easy Almond Milk

This is another super simple recipe:  

Basically, you need almonds, water, a blender and a few hours. Yep. That's it. 

I tried a new recipe this am which added a cinnamon stick, a date, and a pinch of salt to the overnight soak, and so I tried it out - a couple of ways. Results are as follows: 

Combine the following in a quart jar:

1 c. raw almonds (not roasted or dried)

Water - fill the remainder of the quart jar

1 medjool date

1 cinnamon stick

pinch kosher salt

Let soak overnight. 

Drain off water, and place almonds in blender - they should be swollen. 

Add 4 cups of water for every 1 cup of almonds to the blender. 

Blend until very smooth - strain through a sieve, and chill. Water down if thinner consistency is desired.  

I blended one batch without the date and cinnamon stick and another batch with the date and cinnamon stick. Personally, I found the one without, a little on the bitter side.and prefer the one with the date and cinnamon stick. 

This is a great milk for morning smoothies! 

Super quick, Morning Smoothies

My cousin's wife taught me to make these several years ago and I love them as a way to get a few more fruits into my kids at the start of the day.
For added nutrition, I like to add a little raw oatmeal and flax seed to these as well.

Banana Soy smoothie

 

Fill blender half way up with ice cubes
Add 1-2 bananas
Fill halfway with soy milk (or any other milk)
Honey to taste
Optional vanilla or almond flavoring
Blend all ingredients



The following recipe uses frozen fruit instead a ice cubes.

Banana Blueberry smoothie
1-2 bananas
1/2 - 1 c. frozen blueberries (or other frozen berries/fruit)
Honey to taste
1/2 - 1 t. almond flavoring
Fill blender up with milk or soymilk

Blend all ingredients


Note, several other virtually undetectable fruits and vegetables may also be added for extra nutrition including spinach, pumpkin, beets etc.