Happy Friday Y'all!
What a great today, I'm not sure where you are but its beginning to feel like
SPRING here! Many people ask for my recommendations on almond milk, what
brands to buy, what are the ingredients, etc. MY ANSWER is make your own!
Its literally two ingredients and it will last up to 5 days in your fridge (I
have yet to try freezing it).
Unpasteurized Raw and Organic Almond Milk
1/2 cup plus a few extra Raw organic almonds
1 cup of cold water
Throw everything into your; blender, vitamix, magic bullet, food
processor. Blend until it reaches a creamy/milk like texture. By
adding less water you can make a great cream for coffee, more water- milk for
shakes and to drink. Strain the liquid, with your; metal colander, nut
bag, cheese cloth. Use the leftover bits for baking or in your
oatmeal. What you are left with is yummy almond mik.
Optional: 1. Keep
straining until desired texture. 2. Add fresh vanilla (or extract),
cinnamon to add a nice flavour. 3. Soak almonds overnight in water, then gently
remove skins the next day.
This is great to do with cashews as a cream too! Here's my
batch from this week.
Rachel A. Bies, CNP (c)
“Prepare to Fall in Love with Food”
E: foodie.bies.1980@gmail.com
P: 647.998.2552
