Ok fellow bloggers, tell me, how often do you just get stuck? It's easy to make food--I'd be doing that anyways-and pretty easy to snap some pictures after (though some times it take a toll on a grumbling stomach's patience!). But when it comes to writing about my recipes, sometimes I just hit a road block. Take this almond milk:
I have absolutely nothing to say about this almond milk. I could tell you how I use it (in my tea) or why it's important to soak the almonds over night (phytic acid) but that all just seems so boring. It is boring.
What isn't boring is watching almonds transform into milk in a blender.
Another thing that isn't boring is dreaming up all of the ways you can flavor to almond milk. Vanilla. Cinnamon. Chocolate. Strawberry. Peaches and Cream! Or Vanilla-Cardamom:
Does anyone else see the potential for a Vanilla-Cardamom Mocha here? Using this milk in my regular cup of hot cocoa make it exotic. Cozy. Tasty.
I guess some things just need a little bit of spicing up every once in a while.
1 cup raw almonds*
1 cup water + 4 cups water
1. Place almonds in a jar with 1 cup of water. Soak over night. This will get rid of some of the physic acid in the almonds, making them easier to digest and healthier for you. It also makes the almonds softer, which yields a better almond milk.
2. After 24 hours, strain the almonds, discarding the water (it may be murky), and place the soaked almonds in a blender with 4 cups of water. A powerful blender will help in this recipe.
3. Blend on high for 1 minute (if you have a BlendTec, hit "Whole Juice", if you have a Vitamix, you may need to blend at a lower speed for a few seconds before pumping up the dial to 10).
4. Place your nut milk bag (I have also used just a piece of thin white linen, and cheesecloth folded several times should also work) in a bowl that will catch you strained milk. Pour the blender's contents through your nut milk bag, allowing it to drip until all of the liquid has drained and only almond pulp remains in the bag. I usually type my nut milk bag to something, leave it hanging, and come back 10-15 minutes later.
5. Keep almond milk in a air-tight jar in the fridge! Shake before using.
*My Paleo Potluck Club has debated the availability of raw almonds several times. Conclusion: truly raw almonds are very hard to find in the USA due to the possible presence of a type of toxic mold. The majority of raw almonds are irradiated to kill this mold. For the purpose of this recipe, that's fine! We mostly want to avoid almonds that have been roasted with other oils (often peanut or canola).
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(Scroll past the below image for a recipe for Vanilla-Cardamom Almond Milk Shooters)
Cardamom-Vanilla Almond Milk Shooters
1 cup almond milk
2-inch piece of vanilla bean
1 teaspoon freshly ground cardamom seeds
Place all ingredient in a blender and blend on high until the vanilla is fully incorporated and milk is frothy. Serve cold!