-IBIS-1.5.0-
rx
recipe
almond milk
nutrition

definition

almond milk

this recipe is for a thin white nut milk with a delicious mild flavor and much the same texture as that of milk; it can be used in place of milk on cereal, for drinking or in cooking

• ingredients:
1 cup raw unsalted almonds
4-5 cup water
blender
strainer or cheesecloth

• method:
1. Blanch almonds by tossing them into 2 cups of boiling water and letting sit for 2 minutes. Strain off water, which may be saved to make the almond milk. Pinch each almond between thumb and index finger to slip it out of its brown skin and discard the skins. Blend the blanched almonds in about 1 cup of water until very finely pulverized. Gradually add more water and continue blending until all 4-5 cups of water are added. The less water you use, the thicker the final product will be.
2. Strain the blended almond/water mixture through a fine strainer or cheesecloth to obtain the milk. Almond milk will keep for 3-5 days stored covered in the refrigerator. It can also be frozen and thawed for later use.
3. If desired, 1 tbsp. of vegetable oil may be added to the blending process to make the almond milk richer. Honey (1 tsp.) may also be added to the mixture to sweeten it slightly. If the almonds are not blanched (i.e., if you do not remove the skins) the almond milk will be slightly darker in color and stronger in flavor.
4. The ground leftover almond meal may be saved and added to other recipes such as baked goods, cereals, pancakes, casseroles and stir fry. It may also be sprinkled on top of salads, steamed vegetables or yogurt. Almonds are a good source of protein and high quality vegetable fat.

(Rollo)


footnotes