Post 75 – Homemade Almond Milk

Fact: I have always loved to experiment with new recipes. I started out trying basic recipes when I was younger and as I’ve become a more proficient chef and baker I have graduated to slightly more unusual recipes. I’m not talking crazy-out-there-no-one-has-ever-done-this recipes, just ones that your average home cook wouldn’t make. Some of my experiments have been motivated by my desire to feed those with special dietary requirements such as vegans and gluten-free folks, and some simply by my desire to see a new process actually work. This almond milk recipe meets both of those needs – vegan, gluten free, and a new process for me.

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The past several months have been filled with on and off frustration for me when it comes to food, thanks to my GERD. I have mostly looked at this “disease” as an inconvenience that keeps me from eating the way I want to eat. Until recently…

After talking with someone who knows a lot about food, nutrition, and digestive health, I saw a different perspective. She said something along the lines of: You may be frustrated now, but think of this as an opportunity. Your body is telling you something is wrong and you have the opportunity to fix it. Though it took a few days for her words to really sink in, I realized she was right. I have the opportunity to improve my health immensely while I am still young, and hopefully I can prevent anything too serious from happening in the future.

I like to think of this homemade almond milk as part of my opportunity for better health. When I went through a test period of eating dairy free, I made this almond milk to go with my favorite homemade granola. I have generally disliked the store-bought kinds as they taste too strongly of toasted almonds, so I figured this was the perfect opportunity to make mine how I wanted it. And the recipe was easy. It only requires some preparation and a little bit of time. Keep in mind that without the preservatives it will only keep a few days, but if you make small batches this shouldn’t be a problem. Whether you’re dairy free or not, I hope you try this recipe and discover something new. And I hope it doesn’t take something like GERD for you to realize your opportunity to achieve your best level of health.

Homemade Almond Milk

Below is a photo recipe. For details, check out this recipe that I used.

First soak your almonds overnight in water. Drain, rinse, and add fresh water and blend in a blender or food processor. If you are meticulous you can remove the skins from all of the almonds (they slide off easily after being soaked). Just pinch them lightly between your fingers and be ready to catch the almond that might go flying out!

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photo 4(11)The almonds will get broken up and make a creamy milk and almond meal.

photo 2(19)Place a thin kitchen towel or cheesecloth over a container and pour in your blended almond milk and almond mixture. Squeeze all of the liquid from the almond solids.

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photo 5(5)Once you have squeezed out all the liquid you will be left with slightly moist almond solids and almond milk! Refrigerate your milk and almond solids and save for a tasty recipe.

I enjoyed my fresh almond milk with strawberries!

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And the almond meal went to work as gluten-free almond meal chocolate chunk cookies later in the week! We ate a few on our road trip and put the rest in the freezer for later.

Recipe for cookies here – note: I used butter in place of coconut oil

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Cheers to better health!

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