Almond Milk

Living on your own, you learn to get pretty creative in the kitchen. Sometimes I open my fridge, reflect, and do not know the grocery shopper I've become.  I always manage to have a jar of Almond Butter and Bananas. 

Tips and Tricks:

1) Keep it Simple: Eating clean is my new motto.  Although my weekends, at times, need upkeep :) 

2) Keep it Fresh: Buying locally is the best way to contribute to our local farms. Plus farmers markets always have free samples.

 SM Farmers market 1: Costco 0. It not only tastes better, but you will feel more energized buying fresh because you are getting the most out of your produce purchases. 

3) Explore: Trying new and odd named fruits, veggies, spices and foods is what excites me about eating.  You can learn so much about culture just by looking at some key ingredients. One of mine is Saffron, a traditional spice usually found in Persian Cuisine. 

4) Enjoy: There is nothing I love more than to see those I love enjoy my foodie moments at home. 

5) The Kitchen is your booty's best friend, treat it like one, and you will be pleased with your fitness results.  Plus shake up your routine, everyone likes a suprise treat now and then. 

I've been feeling rather Martha lately, Stewart that is.  I don't know what it is, perhaps growing up around food, seeing the men and women in my family so passionately as they have cooked and prepared for dinners, birthdays, holidays.  It only inpsired me to dabble in my own culinary curiosity.  Whether your feeling daring in the kitchen or sunday sleepy-eyed with cravings of a home made something like moms pancakes. This is pretty close to that.  Plus its super simple.  I can make a batch running on little or no joe. I enjoy a splash of Almond Milk (w pulp) ; adds fiber, texture, and a smooth taste to my ever so bold brew. Not a milk Almond fan? Opt for Cashews for a twist. The same routine applies but I'd recommend Cashews for a heavier cream feeling. Simply soak, wait impatiently until sweet Almond Milk bliss is enjoyed to the last drop.  From my Vitamix to yours. Jouir!  Note: You do not need a Vitamix, a simple blender will do just fine.

Ingredients & Equipment                                                               

• 1 cup raw almonds
• 60 oz. of filtered water
• 1/2 tsp. salt
• nut milk bag or cheesecloth (optional)
• blender
• Optional: natural sweeteners like stevia, dates, honey, maple syrup, vanilla extract ( I prefer the bean).

Instructions

• Soak almonds in 2-3 cups of water and salt for at least 12 hours.
• Give the almonds a good rinse and toss in a blender with 8 cups of water, or however much your blender will hold.  You may need to do a couple of batches if you don’t have a big enough blender, but that’s okay.
• Let the blender run on high for a  minute or two, until you can see it’s creamy and mixed well (the almonds should be teeny tiny little bits)
• Grab your cheese cloth or nut milk bag and pour your almond mixture through it.  Squeeze thoroughly until no moisture comes through, do not throw the pulp away.  You can dry it out and make almond flour with it.

A few tips and tricks:

Your milk will separate after a little while in the fridge.  This is totally normal, just give it a good shake.

Your almond milk will last about 5-7 days in the fridge.