Wednesday, January 29, 2014

mylk....almond mylk.....

Something new in our household this week.
Almond Milk (or 'mylk' as we've seen it written).
No dairy, no preservatives and a brilliant alternative for anyone with lactose or gluten sensitivities.
Use it in lieu of milk, pretty much wherever you like!  We've been using it on breakfast cereals, in desserts and even drinking by the glass!
This is a 'Raw' food that is alkaline for the body (dairy increases acidity in the body during digestion) and extremely nutritious and, other than a little bit of time, super easy to make as well!

Almond Milk
*1 1/2 cups organic raw almonds  *6 Cups filtered Water  *1-2 tablespoons raw Agave (can substitute Honey if preferred  *1/4 teaspoon Vanilla Powder or Paste  
*1/4 teaspoon Cinnamon Powder  *pinch Salt

Rinse almonds and soak in 3 cups of the water for at least 4 hours (or overnight) - this activates the enzymes in the almonds making them more nutritious and easier to digest)
Blend until creamy
Add remaining water and blend till fine and milky
Strain through muslin or a fine sieve over a jug or bowl
Keep in sealable glass bottle in fridge (we used an Elgaar 1 lt milk bottle)
Best consumed within 4 days - may separate so stir or shake before use

What we loved: the taste!  Slightly nutty, creamy and a hint of the cinnamon that just got better over a few days
The ease of substituting for cow or soy milk wherever needed
The power and glory or creating our very own milk!!!
What we didn't love: slight grainy texture when drinking by itself - we strained ours through a metal sieve, next time we will use muslin to prevent this happening again
We actually used 5 cups of water instead of the 6 stated in the recipe and found that a perfect consistency and creaminess

*recipe courtesty of 'Model Chocolate' by Abigail O'Neill

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