"People are more violently opposed to fur than to leather because it's safer to harass rich women than motorcycle gangs."
- Alexei Sayle
Greeting to one and all!
May you look back upon today, and tomorrow say, "Wow! That was terrific! Let's do it again today!" Remember that negative people beguile positive people to make more negative people. Don't allow them to make you a lemming. Be yourself, be positive and leave a great mark on this planet of ours.
Okay, besides my ramblings what else do Tiffany and Chucky have to share with you today? Almond milk! Yes, almond milk. I believe that we have delved into it in our earlier postings. However, Tiffany has perfected a tasty concoction that is pleasurable on her palate. Last night we snapped a few pictures during the process. We are going to share with you today.
Makes: 22 ounces
- 3 cups water, pure
- 1 cup almonds, raw organic unsalted
- 3 dates, pitted
- 1 Tbsp sesame seeds, organic whole unroasted
- 1 pinch salt
- 1 nut milk bag for separating milk from almond paste (see Note 1/)
- Soak almonds and sesame seeds in water overnight in refrigerator. This tends to fool the live seeds into its germination process making a healthier ingredient. Rinse and drain before using. (see Note 2/)
- Place 1/2 of the water (1-1/2 cups), almonds, sesame seed and pinch of salt into high performance blender.
- For Blendtec, run one "Whole Juice" cycle.
- Add remaining 1/2 of the water (1-1/2 cup) and repeat Step 3.
- Pour blender contents through nut milk bag to separate almond paste from milk. DO NOT over squeeze the bag as this will allow paste sediment to pass through the bag. Instead, gently milk the bag until most of the milk has drained from the resulting almond paste.
- Store almond paste in freezer for future use.
- Transfer almond milk to refrigerator container or glasses when being served immediately.
1/ - Nut milk bags can be found online or in many local health markets. As an alternative, a "paint straining bag" can be economically purchased from your local hardware store (Ace, Home Depot, Lowes, etc.).
2/ - Soaking almonds overnight has three additional benefits: it releases an enzyme-inhibiting substance that is flushed when rinsed, the gluten break down aiding in digestion, and phytic acid which inhibits mineral absorption is reduced.
Yes. It's truly this simple! Our previous attempts at making almond milk simply lacked something. So much so that Tiffany began favoring off-the-shelf coconut milk instead. However, our visit to Central Florida Earth Day 2011 and watching Chef Olive Mackey, Central Florida Raw Food Connection - Nut Mylks demonstration inspired us to revisit our prior efforts.
The basic recipe is based upon Chef Olive's teaching except Tiffany includes a little more water during the first blend cycle and includes soaked sesame seed for added protein. The thought is that since nut milks have less protein than dairy milks, adding some extra protein provides additional creaminess, nutrition, and a slightly nutty flavor.
The results? Delicious! As good and generally better than any off-the-shelf almond milk that we can find. The by-product, almond paste? We save every bit of it in the freezer using a freezer bag. We plan to use it in baking goods (cake, cupcake, muffins), breakfast items (waffles, pancakes) and cookies. If you haven't eaten a baked good with added almond paste, you simply have not yet lived.
Hi-dee hi-dee make-some-almond-milk-today-ho my friend!