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A good collection of nuts and seeds has always been an essential part of my kitchen pantry.Whether toasted or soaked or even eaten raw straight from the jar. I see them as a great addition to my meals and the more I read about how nutritious they are, the more I fall in love with them.

I get too excited when I walk into the health food store to stock up on my nuts and seeds, almost every time I go there my eyes fall on something new and interesting,(like this coconut amino sauce I saw the other day, a soy sauce substitute made out of coconut?! ok, sold!). To be honest the variety they have there overwhelms me sometimes, so a list of the things ‘I need’ beforehand always saves me from breaking the budget.

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I have also been adding new seeds to my pantry collection lately, a new one that I’ve been using for a few weeks now and I’m loving is ‘Hemp seed’ never heard of it before right? I never did too.  It’s a seed rich in digestible proteins and really good for the immune system, especially for those who are struggling or recovering from a nasty disease. You don’t need to soak or toast this seed before eating. It has a creamy texture and a mild grassy flavour and goes with both sweet and savoury dishes.. I personally prefer to add it to my salads..

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Hemp seeds

ok .. now back to my post topic!  NUT MILKS

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My recent obsession with nuts is turning them into a beautiful silky milk, and adding their goodness to my breakfast porridges and puddings. It all started when I decided on decreasing my dairy intake. I always felt bloated after drinking cow’s milk, and also my dermatologist asked me to do so for my skin. So, I started by buying the organic store-bought nut milks from the health section in my local supermarket- not a bad start– I thought they tasted okay. But Just okay!

I always thought that making my own nut milk wasn’t a convenient thing for me with all the things I have on my plate already. But since I wasn’t extremely satisfied with drinking milk from a carton that has a shelf-life of at least 3 months, I started considering making my own nut milk at home. The only thing I needed to make it really was a nut milk bag or a cheese cloth.

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The first time I made it, I used my favourite nut which is ‘Almond’. I Soaked some in a glass jar at night and went to sleep. The following morning and only in 10 mins I was pouring freshly made almond milk on my porridge and thinking ‘ how easy was that!! I’m never buying these ready ones ever again ‘. The difference in taste was massive people!!! it was so creamy and natural, I could really taste nothing but almonds and the spices I added. Home made from now on. That’s for sure!

Step 1

Soaking for 8 to 12 hours (overnight)

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Step 2

drain and rinse then place in a blender, add filtered water and a pinch of salt, cover well and blend

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Step 3

Pour almond milk through a sieve lined with a nut milk bag or several layers of muslin (cheese cloth)

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Step 4

Squeeze out the nut milk

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Step 4

Add vanilla, spices and maple syrup, stir then transfer to a clean and dry glass bottle

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how to make almond milk at home using fresh ingredients
Yields 1
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Prep Time
8 hr
Cook Time
10 min
Total Time
8 hr 10 min
Prep Time
8 hr
Cook Time
10 min
Total Time
8 hr 10 min
Ingredients
  1. 1 cup (about 150 g) whole raw almonds( or any other favourite nut)
  2. 4 cups of filtered water for blending, plus few more cups for soaking over night.
  3. pinch of sea salt (or Himalayan salt)
  4. 1/4 teaspoon ground cardamom
  5. 1 vanilla pod split in half lengthwise (or 2 teaspoons vanilla extract)
  6. 1 tablespoon pure maple syrup
Instructions
  1. place almonds (or any other favourite nut) in a glass jar or a glass bowl.
  2. add 2-3 cups of filtered water and soak for 8-12 hours, easiest if you just leave it over night.
  3. drain and rinse the nuts (they should be bigger in size by now).
  4. place nuts in a blender with adding 4 cups of filtered water and the pinch of salt, cover tightly with the lid and blend on high speed for about a minute, then add a few pulses until it's completely smooth and frothy.
  5. line a large fine sieve with a clean nut milk bag or you can use a couple of layers of muslin cloth.
  6. place the sieve over a glass bowl.
  7. pour the nut milk through the lined sieve gradually, it will start dripping into the bowl.
  8. now, grab the edges of the cloth or nut milk bag and start squeezing out the milk.
  9. get as much milk out as possible.
  10. Discard the left over nut pulp inside the bag, or freeze it to use later as almond meal.
  11. separate the vanilla seeds from the split vanilla pod using the edge of a sharp knife.
  12. add the seeds and split pod to almond milk.(the pod for flavour but don't eat)
  13. add cardamom and maple syrup and stir well until combined.
  14. pour the flavoured milk into a clean glass bottle with a lid. use immediately or store in the fridge. will keep for 3 days.
  15. shake before use.
  16. ** you can swap cardamom with cinnamon or add both for extra flavour.
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