photograph: fusion photography
Hello Raw Foodists, Ok so it has been awhile since I last posted something. But what I can say I’m back and I apologize in advance!! I also have my day job as a fashion designer and summer is usually my busiest season. Ok blah, blah, blah, enough about me, how about some raw food recipes!
Ok Here’s one of my favorite recipes I make almost weekly. This recipe holds a special place in my heart. It was one of my first “Raw Food Recipes” I discovered and what basically brought me to love Raw Foods. About 3 years ago I was researching heavily on the internet about natural foods right after watching the movie “Food Inc.” . (Note If you have not watched it, please do so it will change your outlook on eating and life in general) And I landed on the first link that attracted me to raw everything, thedeliciousrevolution.com I studied her website as well as other links. I was so eager to try out any raw food recipe that the only recipe I can actually make was almond milk. Considering the lack of appliances and utensils I had at the time, all I had was my magic bullet, a blender, almonds, honey and organza (a sheer fabric) as my strainer. (Remember I’m a fashion designer so I have tons of leftover fabric .. I used organza as my strainer because I didn’t have cheesecloth at the time so I took whatever cloth I had laying around..lol.)
So now you know why Almond Milk holds a special place in my heart, it was my first. So with the proper kitchen appliances and tools, here is my version and my very first Raw Food Recipe, Almond Milk.
Tools: High speed blender, cheesecloth, strainer, funnel, bowl, 1 liter glass bottle
1 Cup of almonds (soaked overnight, 8-10 hrs)
1 Liter of water
1 Tsp of vanilla
1 Tbsp of Honey
(1) Use your bowl and strainer to wash and drain the soaked almonds. Then remove the skin of the almonds with your fingers.
(2) Add the nuts and water in a high-speed blender.
(3) Once everything has been blended use a cheesecloth, bowl and strainer to strain the mixture. Try to remove as much of the liquid as possible.
(4) After you separated the strained pulp and milk. Put the milk back into the high-speed blender and add the vanilla and honey. Then store the milk into a 1 liter glass container. Keeps in the fridge for up to 5 days.
(5) Store the almond pulp in a glass container up to 3 days in the fridge, or you can freeze it.
With the leftover pulp, I discovered that I can make almond flour and many other recipes that led me to buying my dehydrator. Check out my journey in discovering the power of a dehydrator on my next blog!! Until then Raw Foodists have fun and spoil yourself!!
Here’s a link on 11 benefits of Almond Milk…mmm it sure does a body good!!