Homemade Almond Milk

Some things are better simply because they’re homemade. No special spices, no special techniques or secret ingredients, just… well, homemade. Almond milk is one of those things most delicious when homemade!

This recipe is suitable for vegetarians, vegans, raw vegans, curious omni-diet peeps and just about anyone (unless you’re allergic to almonds). So simple, so delicious. Enjoy!

Prep Time: 8 hours, 5 minutes        Cook Time: 15 minutes

Ingredients:  1 cup of almonds  4 cups of water (2 for soaking, plus 2 for blending)  2 dates (optional; sweeten to taste)*

Ingredients:

1 cup of almonds

4 cups of water (2 for soaking, plus 2 for blending)

2 dates (optional; sweeten to taste)*

Materials Needed: Medium-Sized Bowl, Blender, Nut Milk Bag or Cheesecloth, Sealable Large Jars

1. Prepare the almonds by soaking them for 8 hours or overnight in a medium-sized bowl with 2 cups of water*

2. Once the almonds have soaked, strain them and run them under some clean water.

3. Place the almonds and dates into the blender, and add 2 cups of fresh water. Blend until creamy, without large visible chunks of almond. While you’re waiting, rinse your medium-sized bowl.

4. Pour the mixture into the nut milk bag of cheesecloth situated over the medium-sized bowl. Squeeze out the nut milk with your hands.

5. When you’ve finished squeezing, you can save the almond meal for other things (there’s a lot of nutrients left in it!). Then, using a ladle, transfer the almond milk to your sealable jar. Cool in the refrigerator for 2-3 hours, and enjoy!

*If you’re making more almond milk, just follow the proportion of 1 date to every 8 ounces.

*Technically, you can skip soaking, but your nut milk won’t nearly be as creamy and may be too watery.

If the mixture separates after being in the fridge, simply shake to mix.

Why vegan?

I welcomed vegetarianism as young as 8, and have now been vegan for 5 years at the age of 20. Not only am I vegan, however, but working toward a completely zero-waste, earth-oriented lifestyle. It joys me that I can eat healthily and compassionately, and also reduce my impact on the earth. Like any art, cooking vegan dishes has taken some time, adjustment, and exposure. With my family at a loss as to what vegans eat, I learned to cook for myself. I am here to share this passion, and offer delicious and healthy vegan/vegetarian recipes!

Spirulina Popcorn

Popcorn is at the heart of social life. Most often... movies. But usually popcorn made at the movies is unhealthy for several reasons. How can we make popcorn healthier? Even nutritious? This recipe is a healthier, nutritious alternative to movie or microwave popcorn.

One of the things I love most about travel are the recipes I learn from those I visit. This is one that has built upon itself as more and more ingredients were added at the recommendation of different friends and relatives. I added a few of my own ingredients too!

Prep Time: 5 minutes       Cook Time: 5 minutes

Makes approximately one large bowl of popcorn.

3/4 cup bulk-bought popcorn kernels  1-2 tablespoons coconut oil  5 tablespoons spirulina  ¼ cup nutritional yeast flakes  ½ cup gardineira (preferably home-made)

3/4 cup bulk-bought popcorn kernels

1-2 tablespoons coconut oil

5 tablespoons spirulina

¼ cup nutritional yeast flakes

½ cup gardineira (preferably home-made)

 

Remember to use organic whenever you can!