i decided to make some almond milk rather than spend money at the store. there are several reasons why this is highly preferable to store-bought products. first of all, i had manymany almonds, both raw and dry-roasted, on hand just sitting around waiting for me to do something with them. secondly, when one buys even the most healthy-appearing product at the natural foods store, one has to realize that it’s been processed by a company. the hands used to make that consumable product were paid to make said consumable. there is serious disconnect in this process. it is ALWAYS better to have a human who genuinely puts love, effort and intention into the process of a substance that will be put inside your body. additionally, i highly recommend checking all labels for the foods you purchase. as innocent and simple as almond milk may seem, you would be surprised at what companies will add to the mix as “filler”. you have all the control and power over your own food if you make it yourself.
yes, i had all the equipment because i’ve made nut milk before, but even so–this is a super easy process even for those who’ve never done it. i had a blender, spring water, almonds, organic vanilla extract, figs, and a nut milk bag. first i soaked the almonds for several hours to soften and plump them up. then, combining ingredients, i blended until i could fathom blending no more…
this milk will be used in various recipes, as will the almond “meat” that is left over from the filtering process. personally, i use the milk for tea, smoothies, adding to soups, etc.
so this is the “meat” that is left over from the filtration. you can certainly–i encourage it–add it to pretty much anything you are cooking. soups, sauteed veggies, almost anything. it is the fiber, the protein, and still the texture and some taste of the nut. YUMMERS!!!!
do what you will!
just try out different things and if you are stumped, then freeze it for a later date. you’ll figure it out!
Plant-based meals on a little blue plate. Simple enough to recreate.
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