Mandarin Chicken Salad dressing

2 tablespoons  mayonnaise
1 1/2 tablespoons rice vinegar
2 teaspoons brown sugar
 1 1/2 teaspoons oil
 1 1/2 teaspoons soy sauce
 1 pinch garlic powder
1 tsp ginger 

Making Almond milk

With all that is said about processed food and additives I have been trying to cut back and eating real food. Even things like almond milk have questionable ingredients. The additive carrageenan; a seaweed-derived texturizer is been known to cause stomach problems . So I thought how hard is it to make almond milk? Plus Care2 had a piece about making non-dairy milks.

The simplest way to explain is 1 part almond 2 parts water.
No more wasting almond milk cause I didn't use it up in 7 days..... now I can make as much or as little as I want.  If I need a cup of almond milk I can use 1/2 cup of almonds and 1 cup water. Plus you can store the extra almonds in the freezer and use the ground almond as almond meal (flour)



1 part organic almonds
2 parts water

Soak the almonds in the water (cover about 1 inch above them) over night or for up to 2 days.

Drain  the almonds from the water and rinse.
Put almonds and the 2 parts water in a blender.

Pulse to start to chop them up. Then blend for 2 minutes.  It will look like milk

Strain with cheese cloth the almond meal.  Press the remaining milk.out of the cheese cloth.

You can add sweetener and or vanilla  if you want.
Refrigerate. This fresh almond milk only last for 2 days but you can make as much and as little as you want. You can always have your almonds soaking for the next batch!!