View Full Version : soy milk
04-12-2005, 12:54 PM
Hey guys this is my third day doing raw, well at least attempting, each day I do better and better though yeah! Anyway I was wondering if soy is considered raw, and if not, what can I do to make my protein shake, I love soy and don't miss milk at all! I like the creamy texture it gives. Does anyone have any advice about this, I could sure use it I want to be 100% raw by the end of my thirty days and then go on from there. I can't afford a lot of nuts and such because they are pretty pricey around here, any ideas for nut milks? Thanks
04-12-2005, 01:23 PM
Unfortunately soy milk is not raw - in the process of making it the soybeans are boiled.
You can make your own milk, though, out of a variety of different nuts.
As far as price of nuts is concerned - I do feel you there - but I think of it like this - if I am going to be cutting out the costs of processed foods (which can add up to A LOT at the cash register!), then I really am not going to be spending that much more if I replace those purchases with raw foods purchases. The price difference should be fairly minimal once the transition from cooked to raw is all said and done. Of course that all depends on what you buy, when you buy it (sales, season, etc.)...
I'd suggest searching online for a good wholesale distributor of shelled, raw nuts if you don't have any good sources where you live.
I haven't gone raw myself, but I'd love to start experimenting with the nut milks myself...
04-12-2005, 01:37 PM
Nut milks are delicious. I often use raw sunflower seeds and/or raw pumpkin seeds for my nut milks. Both of them are alot cheaper than almonds. The sunflower seeds are a little over $1 and the pumpkin seeds are $3.59 for a pound bag at Trader Joe's.
I soak the nuts overnight, drain off the liquid and place all the seeds in my blender with about 3 cups of water. I don't measure, I just eyeball the water. (Nor do I measure the seeds/nuts)
Place the lid on the blender and puree till smooth (less than a minute). I strain the pulp in a strainer bag, placed over a wide saucepan. After gently squeezing out the nut milk, I set aside the pulp for a moment, and pour the nut milk back into the blender. I add some banana and some raw honey (about 1 tablespoon). You can sweeten it however you want. Some people add vanilla extract. One time I didn't have a banana, so I used an apple! My kids love it too.
Then the pulp, I store in the refrigerator, until I make some kind of cookies or crust or bread.
Good Luck and blessings
04-12-2005, 01:44 PM
I do the same as Tracy. You can also use the pulp as a body scrub. I do believe there are recipes for "un-cheesecake" using pulp also.
04-12-2005, 05:04 PM
i use 1 cup seeds/nuts to 5 cups water. it makes the consistency of lowfat milk. makes the seeds/nuts go farther (more cost effective). and i use more seeds than nuts (cheaper). often i do a combo. like 1/3 almonds, 2/3 sunflower...gives you the almond flavor without all the cost. also, sesame milk is cheap, albeit an acquired taste :) actually, you can make tahini milk too which is quicker and frankly seems to taste richer and creamier than milk made with the sesame seeds....maybe it is just the proportions that i used with the tahini/water vs sesame seeds/water.
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