Make Homemade Raw Almond Mylk

Making your own almond mylk is very easy. Once you get the hang of it, you may never go back to the commercial brands. Making your own RAW almond mylk is even better because it preserves the enzymes and all nutrients in-tact. Commercial mylks are pasteurized, which diminishes the nutritional value of the original mylk. Commercial brands also can have fillers, sweeteners, thickeners, and flavoring agents added. You may not be sure what you're getting. One thing to note is that if you are giving a homemade mylk to your kids, they will not be vitamin fortified, so if you're depending on those fortifications, usually of D and E, you'll have to find them elsewhere. Try to source your raw almonds bulk to reduce cost. Also, try to source organically produces almonds to eliminate potentially deleterious chemicals.

1/2 cup raw (organic) almonds
filtered water
non-reactive bowl or 1 quart mason jar
thin gauge sieve or a nut mylk mesh bag
blender
paper towel
rubber band



Measure 1/2 cup raw (preferably organic) almonds into a deep non-reactive bowl or glass quart mason jar. Fill with about 2 cups water. Cover the container with a paper towel and secure the towel with a rubber band. Let the almonds soak for between 6 and 8 hours in a cool place or your refrigerator. The almonds will absorb the water, which will deactivate inhibitory enzymes in the nut which will make more nutrients available for your mylk.

Once the nuts have soaked, remove the skins from the nuts. This is fairly easily done by hand. I like the technique of squeezing the round end of the nut, which pushes the nut through the pointy end of the skin. The skin imparts a slightly bitter taste to the nut mylk. By removing it, you will experience a much more mellow flavor. You can skip this step if pressed for time, just known the mylk will be slightly more bitter. This may not matter so much if your plan is to use this mylk for cooking. Save the skins in a bowl and set aside.

Place the skinless nuts and about 2/3 cup filtered water in your blender. Slowly bring your blender up to the highest setting and let the mixture puree for a few 2 or 3 minutes. Check to make sure you've got a fairly smooth slurry. Then add another 1 and 1/3 cup water. Blend for 30 seconds.

I suspend the mylk bag from my cabinet knob. Not pictured - the funnel I use to direct the mylk into the mason jar. Still packed from our move. Must find it1

Pour the slurry through your sieve or mylk bag into a mixing bowl with a spout  or large measuring  cup. Press all liquid through the sieve by using a flexible spatula or mixing spoon until all that remains is the damp nut meal OR squeeze the nut mylk bag with your hands, kind of like milking a cow, until the nut meal is as dry as you can get it. Place the nut meal in the bowl with the nut skins. This can be used as you would use commercially prepared wheat/rice/oat germ or almond meal. I typically put it through a food processor to blend skins and then freeze if I do not have immediate plans for use. You also have the option of drying in an oven or dehydrator and storing in an air-tight container.

Taste your mylk. The 1/2 cup almonds to 2 cups water should result in a fairly thick mylk, thicker than  your store-bought brands. I love to use this for chocolate mylk. It is quite decadent. You can add more water to your desired consistency. Transfer your mylk to an airtight container, like a mason jar and refrigerate. The mylk will last a day or two in the refrigerator. We usually consume it immediately, so I'm not sure the maximum time if can be stored. I suggest making small batches as needed. If you want it available for cereal or smoothies in the morning, for example, prepare the night before.

My husband was quite skeptical about what I was up to, but was blown away by the difference in flavor and texture. We only buy commercial almond mylk if we are really short on time. 

I source my raw, organic almonds at Trader Joe's or through my local UNFI buying club. When I calculated the cost to make my own raw organic almond mylk, at the prices I've been able to source ingredients, it is approximately equivalent or a little less to make my own. So the "savings" is more peace of mind than dollars. It works for me and my family. I invite you to try it for yourself!

Enjoy!

Sambar (Indian vegetable and dal stew)

According to my husband, Sambar is one of his most favorite flavors on the planet. Considering my husband's culinary background, that is saying a lot. Sambar is truly a satisfying dal. Easy to digest and to prepare, be sure to make a big batch as it is better the second day once the flavors have had time to integrate. It is traditionally served with masala or atta dosa (think Indian savory pancake wrap) or with a large scoop of basmati rice atop the bowl.

This recipe has been adapted from The Hare Krishna Book of Vegetarian Cooking by Adiraja dasa.

6 cups water
3 tsp salt
1.25 cups mung dal, toor asl, green split peas, or whole lentils
1.5 lb assorted vegetables such as eggplant, zucchini, carrots, tomatoes, green beans, squash
2 oz tamarind paste (or you can use a lump of tamarind, place in boiling water, and extract the juice if you want to prepare more authentically)
3 tbsp ghee or sesame oil
3 tbsp prepared sambar powder (you can make yourself or buy a commercial powder) OR the following spice combo (1 tsp black mustard seeds, 1.5 tsp ground cumin, 2 tsp ground coriander, .5 tsp cayenne pepper or 2 fresh chillies, minced, 1 tsp tumeric)
4 tbsp grated coconut

 Put water and salt in large pot and bring water to boil. Sort, wash, and drain the dal. Add the dal to the boiling water. Cook uncovered for 10 minutes. Remove any froth or dal skins, then cover and cook on medium heat for 15 to 25 minutes, stirring occasionally. (The dal should be soft, not mushy.)
While the dal is cooking, wash and prep vegetables. Coarsely chop.

Heat the ghee or oil in a skillet. If using the sambar powder, fry for a few seconds and then add vegetables. If using the spice combo in the recipe, heat oil and fry the mustard seeds. After they finish popping, add the powdered spices, fry for a few seconds, then add the vegetables (holding back the tomatoes if using.) (If you are using eggplant, cook it first until it is butter-soft.) Stir fry for 10 to 15 minutes, until all vegetables are softened and somewhat browned. Add grated coconut and fry for 2 more minutes.

Empty the vegetables and tamarind into the dal and mix well. (If using tomatoes, add at this time. If using canned, no need to strain juice. If using fresh, be sure to remove the skins as the skins will not be a good texture in the soup.) Lower the heat and cook uncovered until the vegetables are soft. This is a thick stew, so it will lose a lot of water - feel free to add a bit back at the end to get the texture that suits you. I thought is was a bit salty at the end, so I added water to dilute the spices.
Enjoy!

The BEST Braised Green Recipe

I first tried these greens at a BBQ at Hilltop Farm. The owner of Food Simply Fresh, Kelly, prepared braised turnip greens that were delicious. She made the recipe available. Tonight was my first attempt and they were a huge success. The liquid was so good we couldn't bare to pour it down the drain, so we're reducing it for a glaze. I substituted collards for turnip greens. Kelly suggested any cooking green - or a mixture. I also substituted dried cherries for cranberries and skipped the garlic.

2 lbs greens, 1 large sweet onion chopped, 5 cloves garlic minced, 1 bottle white wine ( pinot grigio is best) , 16 ounces vegetable stock, 1 cup dried cranberries, 1 tsp crushed red pepper flakes, 1 tsp sea salt, 1 tsp black pepper, 1/4 cup brown sugar, 2 tbsp molasses.

Saute onion in olive oil for about 10 minutes or until soft. Add garlic and saute for about 30 seconds. Add greens, wine, stock, brown sugar, molasses, and spices. Cover pot an bring to a boil. Turn heat down to medium-low to an easy simmer for about 20 to 25 minutes, stirring every 5 minutes or so. Add dried cranberries. Enjoy!
Check out Kelly's web site at www.foodsimplyfresh.com .