I’m sure we’ve talked about this before, multiple times. The old, sad story never changes. I’ve lived here for five years and all I ever wanted was a source for nut butters and milks. Not to mention seeds and grains, cumin and cilantro, black beans, maple syrup and the like. I would stockpile every time I went home, but a few months later when the supply would run out, Manu would inevitably find me scraping an empty almond butter jar in vain: if I could…just…get…my face in here…..! He’d walk away shaking his head, in disgust of course.
But now. Now. I put my dreams into action. I bit the bullet. I made the best decision of my life.
I bought a 1,000-watt blender.
This baby is capable of magic, my friends. Almond milk magic! Peanut butter magic! Blended everything magic! When I finally got to unwrap it and stare at it like a bust on my countertop, I grabbed Manu by the shoulders and asked, “Do you know what this means?!?!” He knew. He nodded and said, “I’m happy for you but you’re crazy.”
First things first, almond milk. Yes, you can find milk alternatives here (soy and rice) but they’re loaded with sugar and preservatives and are oddly thick. And making your own almond milk is a breeze. (Pun intended, and please tell me you got it.) Just soak the almonds overnight, blend with water, strain with a cloth over a jar, and refrigerate.
Homemade Almond Milk
(based on this recipe)
water for soaking
1 cup raw almonds (skin on or off, it’s your choice)
3 cups water
sweetener of your choice (optional)
Cover the almonds with about an inch of water and soak overnight or up to two days. Drain and place in blender with 3 cups water (2 if you like it thicker) and sweetener if using. Blend for two minutes or until the mixture is white like milk. Pour over a bowl covered with a cheesecloth or thin dishcloth. Squeeze out all the milk from the pulp by holding the cloth tight around your hands. Pour into a container and enjoy! Can be stored up to two days in the fridge. (The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.)