View Full Version : almond milk - help!!
06-16-2006, 08:18 AM
just made my first batch of almond milk per some of the postings i have seen. little gritty, but good!! i used the milk mostly for my greenie smoothies!!
question though..... after soaking the almonds overnight - is the soaked water discarded completely (and replaced with new water to make the almond milk..)
or can the soaked milk (looks brown though) be used??
just want to make sure i'm not discarding valuable essentials!!
thanks for your thoughts!! i love this site. and although i am totally new to it all, i have been reading some very interesting methods and some wonderful new recipes!!!! thank you!!
06-16-2006, 08:26 AM
i improvised a bit with the left over almond pulp. i think (??) i made a yummy almond sort of butter........ i added raisen and prunes pureed with a drop of honey and drop of canola oil.
i also used the other portion of pulp mixed with a bit of raisen-prune pulp, lemon, oil and onion powder -- which ends up as sort of a mayo!!
it all tastes yummy!! i am just sort of experimenting right now.
last night as getting ready for the almond soaking routine, i made one of your yummy type of spreads!!
handful of walnuts in the coffee grinder, mixed with pulp from my juicer (mostly spinach, some carrot, yam, and parsley i think! :rolleyes: )
a 1/2 lemon squeezed, some onion powder and some olive oil.
i think i may have also put some cumin in (can't remember!!, as i was trying all sorts of things.......)
i made a few variations, and they were so good!!
just checking to make sure i am on the right path here!!! you all seem to be such veterans to this!!! :)
06-16-2006, 08:37 AM
The reason for the soaking is to get the bad stuff out. You should never use the water and should make sure to give them a good rinse with fresh water before using them
06-16-2006, 08:42 AM
i improvised a bit with the left over almond pulp. i think (??) i made a yummy almond sort of butter........ :)
I know that it is painfull but if you can get around to it, it is better to peel the skin off the soaked almonds before blending if you are going to use the pulp.
For this reason I have started to use raw cashews to make my milk lately (lazy me). There are lots of tannins in the almond skins which are not the best for you.
06-16-2006, 09:01 AM
i will try cashew milk, sounds very nice!!
health wize, i guess any type of nut milk would be about the same nutrient wize?? and good for energy!?
i was just scanning thru the site, and thought of what i had on hand.
the sort of hummus/paste combo i made with walnuts was absolutely yummy!!
i love it, because i have been juicing a lot, and looking for some neat ways to use the pulp.
thanks for the pointers!! :)
i'm gonna try the cashew next!! although i would also love to try out the brazil nut mix (i know how amazingly healthy brazil nuts are...)
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