There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.
Wednesday, February 12, 2014
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!!