To me, there's nothing more satisfying than making an entire meal from scratch. Knowing exactly what goes into a dish from start to finish is so comforting. I don't find the process labor intensive or too complicated. Instead, I find joy in partaking in something that people have done for generations. Sadly, much of our own generation has lost the art of making meals from scratch. Society has become too busy to do such things and convenience is what is sought after. Making food with love and attention to detail has been forgotten by some and I think that it's one of the reasons why people are in such poor health these days.
Almond Milk (makes 1 quart)
1 cup raw almonds (or literally any other nut of your choice)
4 cups water
1/4 tsp vanilla extract (optional)
1-2 teaspoons honey, agave, or even a Medjool date (optional, but totally delish)
1. Soak the almonds in water in a bowl for at least 8 hours (overnight works for me).
2. Drain and rinse the soaked almonds. Peel each almond, discarding the skins. This step is way easier than it sounds. The skins literally slip right off and you'll be done peeling the almonds in no time. (NOTE: Peeling the almonds is completely optional. If you're pressed for time or just don't feel like peeling them, don't worry. Just blend the almonds with the skins on and your almond milk will still be fabulous!)
3. Put the peeled (or unpeeled!) almonds in a blender with 4 cups of water. Add the vanilla and sweetener (if using). Cover and blend on high for a minute or so.
4. Line a fine mesh strainer with two layers of cheese cloth. Alternativeley, you can use a nut milk bag (they sell these at natural food stores) or a new pair of panty hose (just cut the foot off and use it as a nut milk bag). Pour the contents of the blender into your choice of straining vessel. Let the milk drain into a jug or pitcher of your choice. Squeeze as much of the milk out of the pulp as you can. You'll be left with very dry almond meal. Store the almond milk in a covered container in the refrigerator for 3-4 days.
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