Make Almond Milk – It’s So Easy!

It’s so easy to make almond milk at home, why wouldn’t you?

Almond Milk and Cookies

Almond Milk and Cookies

The most difficult thing is to remember to soak the almonds overnight. Once you start making your own milk on a regular basis, you’ll get into a rhythm. There is not one bit of this that is hard to do.

The ingredients are few, recognizable as real food and delicious.

Here’s how:

Almond Milk, lightly sweetened

  • Servings: 5 eight ounce
  • Difficulty: easy
  • Print

Ingredients for Almond Milk

Ingredients for Almond Milk

To make 5 cups:

1 cup raw almonds, skin on

Water to cover for initial soaking; about 4-5 cups (this water gets discarded)

4 cups water – to make the milk

3 Medjool dates, remove the pits

1 teaspoon vanilla extract

pinch of salt

Method:

Place the almonds in a bowl, cover them with fresh water. Cover the bowl and allow the almonds to soak for 12-24 hours.

Drain the water and use it to water some plants.

Place the soaked almonds into a blender.IMG_9859

Add 4 cups fresh water, pitted dates, vanilla and salt into a high-powered blender. Secure the cover and turn on high. Allow it to run on high for 2-4 minutes, depending on the power of your blender. If you are using a vita-mix, use the lower time to 2 minutes, more generic style blenders, process for a longer time.

Use a wire mesh strainer over a bowl to strain the milk from the solids. Using a rubber spatula or bowl scraper,work the almond, date pulp around the wire strainer until it’s as dry as you can get it. Save this for another use, after all it’s just ground almonds, dates and vanilla.

Straining Almond Milk

Straining Almond Milk

Pour the milk into a pitcher or milk jug and refrigerate until well chilled.

This milk is very lightly sweetened and is the consistency of whole milk. If you want it thinner, add more water, thicker, use less water. Same with the dates for sweetening.

You want chocolate Almond Milk? Add organic dark coc

oa powder with the dates. Simply amazing.

Almond Milk Label

Almond Milk Label

Once you try this homemade almond milk, you’ll be so spoiled! Read the labels on a store-bought almond milk. Which would you prefer to drink and give to your family?

The ground almonds and dates left over from the process make nice cakes and cookies. I’ve used the almond debris to replace zucchini in zucchini brownies with great success.

I’ve made Chocolate Almond Cherry Ice Cream and no bake almond butter, date and oat balls.

Almond milk "debris"

Almond milk “debris”

How do you use the almond debris left over from the milk? I’m getting fat from the cakes and cookies!

#almondmilk #makeyourown #makealmondmilk #almonds #noprocessedfood #wholefoods #vegan #nondairymilk #nutmilk

#makenutmilkathome #healthyeating #wellness

Almond Milk and Almond Cranberry cookies made from the debris

Almond Milk and Almond Cranberry cookies made from the debris

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Awareness of Eating

“Never trust a skinny chef!” is how the old saying goes. But let’s examine that adage and explore the rearrangement of a common cliché.

As we become more aware of our diets, the effects food has on our bodies and how it makes us feel, there needs to be a basis of trust between the cook and the consumer.

English: White House chefs, directed by Execut...

English: White House chefs, directed by Executive Chef Henry Haller, prepare for a state dinner honoring Australian Prime Minister Malcolm Fraser. The chefs are working in the White House kitchen; the dinner occured in 1981, during the administration of Ronald Reagan. (Photo credit: Wikipedia)

Take a look at the chef, the person responsible for creating the menu and training the kitchen staff on how to prepare the various dishes.

Since I have worked in kitchens, I know a lot more about how restaurant kitchens run than most. If the person creating my meal is on the heavy side, typically sauces and flavorings  would be full of butter, fats, salts and sugars.

“A heavy chef means they enjoy their food, so it must be good!”

Really? How many people who are overweight have a hard time identifying a proper portion size? Someone who struggles with weight will eat for the sake of eating.

Someone who has emotions (hopefully all of us) will eat sometimes for comfort. Think of chicken soup when you’re ill; but when you can’t stop eating weight becomes an issue.

Sometimes the food choices we make are simply because the food we choose is familiar, it is what we know. But what if that food is bad for us? What if people really don’t understand the processed food they are eating is bad?

Evidence the obesity crisis in the USA.

Jamie Oliver is doing an eating awareness program in West Virginia to address the problem of obesity. He goes into an elementary school and the children cannot identify fresh tomatoes on the vine, cauliflower or even potatoes.

The pile of pizza, corn dogs, hot dogs, hamburgers, cakes and ice cream all over the table that represented what the family ate for a week was disturbing. Most disturbing of all is that the mom didn’t know the food was bad for them. They weren’t hungry and she thought that was good.

But she is killing her family. Her 10-year old son is already 350 pounds. Really, “Well we’re not hungry”?!

Shocking. How did it get so far?

I want a chef who is inventive but not at the expense of my health. I want someone preparing my food with the same attitude I have for health.

Obesity is a rampant problem in the USA. Identifying proper nutrients is a major issue. Processed foods, fast foods, restaurant foods loaded with fats, salts and sugars invade the diets of every day eating all around us.

The basic food environment in the USA is severely lacking in good solid nutritious fresh food.

Drive through any town, fast foods for everything from donuts, burgers, sandwiches, Mexican, Chinese, and Italian; fried and fast is what lines the streets. It isn’t easy to choose not to eat fast food, especially when you are hungry, the temptation is great to give in.

There are many of us who are aware of what we eat. Those on gluten-free diets are aware of nearly every product they eat. Thankfully, gluten-free is easier to find these days, but there is still the issue of all that fat, sugar and sodium.

When we eat out, we are at the mercy of the kitchen to actually know how to make food taste good without the added fat, salts and sugar.

Slapping butter, sugar and salt onto food is an easy way to make anything taste good. Cooking like that takes no skill at all.

Using salt is an important seasoning but so many far overdo the salt thing. Adding some salt to cooking water when boiling pasta, rice or potatoes is usually all you need.

I love salt! I adore all the different kinds of salt there are, yet I don’t overdo it either.

I am not looking for a chef who serves me a plate full of sauces and vegetables full of butter. I am looking for foods that are cooked correctly and seasoned to bring out the full of flavors.

People need to learn what a proper portion size looks like. Restaurants serve enough to 1 person to feed three and yet that one person still tries to eat as much as they can because that is what they are served.

Case in point: The Cheesecake Factory (Hint right there) offers a “Crispy Chicken Costoletta” which serve up a whopping 2610 calories, 89 grams of fat and 2720 milligrams of salt. Costolotta alright, cost a lotta health if you eat all that.  If you really have to eat that, then break it down into three meals at least. (Nutrition Action Healthletter, January/February 2012) Best of all, choose another place to eat.

Watch buffets; people load up their plates as if they only have one visit. All manner of foods get glopped together on a plate so it becomes a huge pile of goop melange. Why not go get some salad, talk, visit with your dining companions, eat, and return for entrée, then again for dessert. It seems more civil. Why are we rushing? Trying to beat the mental signal you are full?

But instead they try to slip that cherry cobbler right next to the fried chicken and coleslaw that sits on top of the ranch dressing salad with “Country Crocked” yeast rolls underneath.

Then they stuff it all in, make a second trip and wonder why they have bellies the size of VW Bug cars.

Burp.

Talking to Tyler the other day, he mentioned he was having his girlfriend over for dinner and he had to go set the table. I felt good knowing he was carrying on a family value: Setting a table and sitting there to eat dinner and talk to each other about the day.

An attractive dinner setting

An attractive dinner setting (Photo credit: Wikipedia)

Something so small, yet it is so important. Our social and family bonds grow stronger with each meal gathering. Shouldn’t the food put in front of us be nourishing as well?

The movement to better health through eating well begins with each one of us making a choice.

If you don’t know how to cook or how to choose better nutrition, take a class and learn. Get your children involved with preparing meals; they are more likely to try new foods if they have a hand in making the dish.

Step away from the sugar bowl! Put down those sodas and juice boxes. Drink water, teas, non-fat milk. There are even flavored waters with bubbles if you simply must have a fizzy drink.

Try extra-virgin coconut and olive oils instead of butter. Your heart will thank you.

I started taking a Therapeutic Nutrition class a few weeks ago. My eyes have really been opened to how severe the obesity epidemic is and that we CAN do something about it.

That something is education and choice.

I hope you can join me in starting something is your neighborhood. The future depends on our kids, how can they carry on if they aren’t healthy?

First step ANYONE can take:

Don’t eat any food advertised on TV

Except eggs and milk, of course!

Sorry Jared, Subway needs a better way.

Make a sandwich from home. Learn to cook fresh foods and eliminate processed foods. It may take a while to actually accomplish this, but you will be rewarded with better health and more money in your pocket.

If each of us took one small step towards better eating and nutritious health, we could change a nation. We can start in our own homes.

The power of one can inspire another.

Apples are an all-American success story-each ...

How to: Egg White Omelet

Dear Tyler,

You asked: How do you separate eggs to make an egg white omelet?

There are two ways to do it manually and one way to do it while shopping.

Shopping: buy egg whites in a carton like you do milk. What? You don’t buy milk? Then just buy the whites that come in a carton package just like cream or half and half does. You won’t need to separate or waste the yolks.

To do it manually, follow these directions.

To separate yolks from whites, you will need:

  • A raw egg or two or three etc.
  • A bowl to catch the whites
  • A bowl to put the yolks in
  • Trash for the shells

Step 1:

Crack the egg on a flat surface.

Why a flat surface? Between the shell and the actual egg is a membrane that protects the egg. It is attached to the shell. When you crack the egg on a flat surface, the membrane merely splits yet remains attached to the shell.

When the egg is cracked on the edge of something like a bowl or counter edge, the membrane gets torn and separates from the shell allowing shell fragments to get into the eggs.

If this happens, use a large piece of egg-shell to scoop out the fragments of shell.

Crack the egg, separate the shell . . .

Catch the yolk between your fingers.
Allow the whites to fall into the bowl below.

Whip the egg whites for 2-3 minutes. Build some volume to create a fluffy omelet.

The whites should be frothy. Season with salt, pepper, herbs or what ever you prefer. I always used “herbs de Provence”, salt and pepper.

Brush a non-stick pan with oil to leave a thin coating on the bottom and the sides

Pour the frothed and seasoned egg whites into a warm, oiled pan.
When you oil the pan, set the heat to medium. The pan should be warm before you add the seasoned egg whites.
Do not use a hot pan! Medium heat is all you need.

While the eggs are ‘setting’, shred some cheese or desired fillings over the egg whites.

As the whites begin to set, use a heat-resistant spatula to lift the edge of the omelet all the way around the pan.

The omelet should lift easy from the pan. Use your spatula to see if it lifts. If not let it cook a bit longer.
Remember Low to Medium Heat!

Life one side and fold it over the other

Fold it in half and serve right away.
If you let it sit around too long, it will “fall”.
Sure, it will taste as good, just not look the best.

Bon Appétit!

It may take some practice but once you get the hang of it, you will be able to whip out an omelet in no time!

The fillings can be anything you want or have on hand. Just be sure it is fully cooked.

The heat of cooking an omelet is just enough to melt cheese. So keep that in mind.

No raw meats, seafood etc. Cook it first, which is why left overs are great omelet fillings.

Let me know how it works out for you!

Love,

Mom