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!

Raw Carrot Curry Kraut

Inspired by a recipe from Conscious Eating, by Gabriel Cousens.

1 small head red cabbage, shredded
1 small head green cabbage, shredded
1 medium head green cabbage, juiced
3 cups carrot, shredded
3 cloves garlic minced or pressed
2 Tbsp Curry powder

Try to use organic produce if possible. Always rinse thoroughly. reserve the large cabbage leaves. red the green cabbage, red cabbage, and carrots. Mix in curry powder and garlic. Press mixture down into the bottom of a large glass mason jar or pickling jar until juices begin to release.

Juice 1 medium green cabbage on coarse setting. Collect all juice and pour into the jar with the vegetable mixture. Discard the fibrous pulp. The mixture should be completely covered with the juice, with about 1/8" of liquid on top.

Cover the mixture with the cabbage leaves. Cover the cabbage leaves with plastic wrap and then place a large bowl on top the plastic wrap in order to keep the mixture submerged. Cover with glass cover. Place the jar in a room temperature area and cover with a towel. Allow to ferment between 4 and 7 days. The warmer ambient temperature is, the more rapidly the fermentation will occur.

Once complete, you can scoop the Curry Kraut into glass jars and store in the refrigerator for up to 6 months. The Curry Kraut will continue to ferment, albeit slowly, so the flavor will continue to mature over time.

Discard if there is any visible microbial growth, any off odor, or if the Curry Kraut fizzes or gives off a lot of gas upon opening the lid of the storage jar.

Simple 60-Second Raw Dressing

Just whipped this up and thought I'd share - can't believe how delicious this is!

1 stalk celery with leaves
2 tbsp Extra Virgin Olive Oil
1 tbsp Flax Oil
2 tbsp red wine vinegar
1 clove garlic
1 tsp celtic sea salt
juice from 1/4 orange

Coarsly chop celery.

Place all ingredients into blender and pluse/chop for 30 seconds until mixed. It will be chuncky and anslightly thick consistency.

I put this on a salad of mixed spring greens, tomato, cucumber, green pepper, avocado and topped with some raw sunflower seeds for crunch. DELICIOUS!

Let me know how this works for you!