Posts Tagged recipe

Homemade Almond Milk

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For those of us avoiding dairy, finding a good milk substitute is imperative. I prefer almond milk of all of the choices. Not only does it have the best taste, but almonds have a bit of calcium in them, making almond milk a better calcium-rich choice than soy, rice or oat milk . Of course there is a commercial brand of almond milk out there, but making it at home is easier than you think. You will need the following tools: blender, measuring spoon or scale, and a jug for storing the milk. The ingredients are simple, as well. You will need 1 cup (or 5 oz) of blanched almonds, 4 cups purified water, dash salt.

Step 1: Blend 1 cup (or 5 oz) of blanched almonds on high speed until powdery. You may need to scrape the sides of the blender down.

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Step 2: Add a dash of salt and 4 cups of purified water to the blender. Blend for about 1 minute. The mixture should look cloudy and resemble cow’s milk.

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Step 3: Pour into container for storing in the fridge and keep chilled for up to 4 days.

Notes:

* If you desire a smoother consistency, strain the milk through a 2 layer cheesecloth. Cheesecloth can be found at art and craft supply stores such as Michael’s of Jo-Ann Fabrics.

* Some people like to add a teaspoon of vanilla to the mixture. I prefer mine plain, but add at will.

* There are other ways to make almond milk. One is using raw almonds and soaking them overnight. Check out this recipe.

* We recently did a cost analysis on homemade versus commerical almond milk. When Almond Breeze is on sale for $1.99, it is cheaper to buy it than to make our own. Almonds are pretty expensive, even when we get them from NutsOnline. So, homemade almond milk is not something that I make all the time simply because it does not always work out to be cheaper.

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Dairy-free & Gluten-free Spaghetti and Meatballs

img_32331serves 4-5

1 spaghetti squash
2 T. oil
1 bunch asparagus, chopped
1/2 c. shredded carrots
2 garlic cloves, minced
1 jar marinara sauce
1 pkg. Aidells Chipotle meatballs
1 T. dried oregano
1 T. dried basil
1/2 t. salt
1/4 c. nutritional yeast*

Preheat oven to 375 degrees. Cut the squash in half lengthwise. Scrape out the seeds and pulp and discard. Bake covered with tin foil for about 40 minutes. Remove from oven and let stand.

In a large non-stick pan, heat oil. Once oil is warmed, saute asparagus on medium high heat for about 5 minutes. Add carrots and garlic and saute until all vegetables are cooked. Set aside. Add meatballs to the non-stick pan, turning frequently until heated through — about 8 minutes. Remove meatballs from the pan and lay out on a cookie sheet lined with paper towels to soak up any grease. Wipe out the pan and combine the asparagus mixture with the marinara sauce, oregano, basil, and salt over low heat to warm. Separate the strands of the spaghetti squash by running a fork through it from ‚Äústem to stern.” Serve by putting the spaghetti squash on the bottom, then sauce, then meatballs. Sprinkle with nutritional yeast. Enjoy!

* Nutritional Yeast is a source of protein and vitamins, especially the B-complex vitamins. It is also naturally low in fat and sodium. It has a strong flavor that is described as nutty, cheesy, or creamy. It can be purchased at most natural food stores.

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