Here's a copy-and-paste from my own recipe folder. I have included the comments that followed the recipe because they contain great tips and ideas.
From Dr. Mercola’s website
Almond milk is delicious and can be used in place of milk in most recipes. Try it in coffee or tea, as well as in desserts, including puddings.
4 cups filtered water
1 cup raw almonds that have been soaked 4 hours
Sweeteners and/or flavorings, such as pinch of salt, raw honey, vanilla, nutmeg, etc. (optional)
Soak almonds 4 hours and strain.
Place filtered water and soaked almonds in blender.
Blend on high speed for 1 minute.
Pour contents from blender through nut milk straining bag.
Close bag and strain almond milk by squeezing milk through bag.
If desired, sweeten with raw honey or vanilla.
Note: Nut milk bags can be found on the internet. Alternatively, you may use cheesecloth, any bag made of fine mesh, or a fine-mesh stainless steel strainer.
A blogger responded with:
You don't need to waste anything when you make almond milk. I use the leftover pulp in muffins and pancakes by adding about a 1/4 cup in my batter. I also make pate with it which I spread on nori sheets or zucchini slices and put in the food dehydrator until they create a slightly crisp "cracker". I will include the recipe below:
2 c. almond pulp
1/4 c. olive oil
1/4 T. lemon juice
1/2 tsp. fresh rosemary, chopped a bit
1 c. chopped tomatoes
1/4 - 1/2 c. fresh parsley
1/4 - 1/2 c. fresh basil
2 T. -1/4 c. fresh oregano
I put all this in the food processor and whirl it together well. Then I spread it on the nori or zucchini and dry it. Waste not, want not.
Another informative response:
You can find really inexpensive "paint straining" mesh bags at home depot which work perfectly for straining nut (and don't forget seeds!) milk.
Just a question: I thought almonds contained phytates? Therefore, don't they need to be soaked overnight with a bit of citrus juice just like grains, beans, etc? And doesn't slow-roasting (12-24 hours in a 150F oven) make them more digestible?
Yes, they should be soaked and slow-roasted, according to the book "Nourishing Traditions" by Sally Fallon and Mary Enig, Ph.D., two food gurus from the Weston A. Price Foundation westonaprice.org/
I know one family who takes the raw almond pulp, places raw honey, cinnamon and raw almond milk over it in a cereal bowl and then places it in the dehydrator for their boy who thinks it tastes even better than Cream of Wheat for breakfast!
PS: Firefox shows the above link as having no active threats. Always check before clicking on an unfamiliar link.
Edited by: ANIDUCK at: 12/3/2009 (19:02)
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| current weight: 133.0