Seeing as we can't have packaged food, that completely does away with non-dairy milks... right? WRONG! The simple and tasty solution to this dilemma is home-made, sugar-free, additive-free nut milk; almond, to be precise. What's so great about almonds, you ask? Well I'll tell ya! They're high in protein and dietary fiber, low in carbohydrates, and contain a respectable amount of calcium and iron. Oh yea, and they're delicious!
So what are we waiting for? Let's get at it.
Soaking the nuts for at least four hours is very important for three reasons:
1.) to remove any mold spores that might be hitch-hiking
2.) the nuts are softened and therefore easier to blend
3.) if you're using raw, organic nuts (and I really hope you are), the soaking process wakes up those little almond tree babies and they actually begin to grow! That's right, there are live enzymes in there. All you have to do is activate them.
Once the nuts have been softened and their enzymes awakened, rinse them two or three times with cold water. Then throw 'em in the old Vitamix (or any blender, really) with three times as much water and a pinch of pink Himalayan salt.
Then, give it a whirl! About a minute on high speed should do the trick.
Now, the best plan of action is to take a quart container, or something even larger, and settle your mesh bag inside it. Then, go ahead and pour the blend right in. You'll have to pick up the bag and squeeze the liquid out of it. It's kind of like milking a cow... but you're milking nuts.
You can save the pulp that's left over in your mesh bag to use for pulpies (pulp-cookies), which I will provide a recipe for next time. I keep mine in the freezer until I've accumulated four cups.
You'll want to pour the milk into a container with a tight fitting lid for easy and spill-free refrigeration. This nutty goodness should be used within five days, but use your judgement and your nose.
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