I’ve learned so much about raw and living foods in the past few months that I don’t know where to begin telling you. After re-learning to cook when I adopted a vegan diet seven years ago, a raw diet feels like you’re starting over yet again. Only with raw foods, it’s not called “cooking”–it’s called “food production”!
Although students prepare almond milk numerous times during 4-weeks at Matthew Kenney Academy, it was especially satisfying to make almond milk while at my mother’s home recently, using a regular old blender (no Vitamix required) and a makeshift nut-milk bag (paint strainer) purchased at Home Depot.
Being able to make staple foods usually bought from a store will give you a great sense of self-reliance, and preparing nutritious almond milk is quick and easy (especially so if you’re a cow). Raw almonds provide a rich source of vitamin E, calcium, phosphorous, iron and magnesium.
Simple Almond Milk Recipe
1 cup almonds
3-4 cups filtered water
Soak almonds in water overnight (8-12 hours)
Drain and rinse almonds, then throw in blender
Add water, and blend at highest level until smooth (may take 2-3 minutes, but don’t allow milk to become hot)
Pour milk through your nut milk bag over a bowl
Squeeze nutmilk bag to remove all milk from almond pulp
Retain pulp for future use (dehydrate or freeze), and rinse your nutmilk bag
Transfer milk to a quart mason jar and refrigerate (keeps up to 1 week)
You may want to sweeten your almond milk to taste with dates or agave, flavor it with vanilla, and add a little lecithin to keep it from separating (or you can just shake before using). Continue reading