Believe me you, when you make almond milk for the first time, you won't know why you haven't done it before. It is so simple and the taste is so above and beyond the store bought garbage. Almond milk is full of fillers so that they only have to use a tiny amount of almonds. Homemade almond milk takes minutes to make! Give it a try! I make a half gallon at a time but you can scale it down to a smaller size if you don't go through it as fast as we do. Each batch is good for about 3 days in the fridge. Use it in smoothies and recipes as well! We never use dairy milk anymore.
1 1/2 cups raw almonds ( unpasteurized is best, soaked
6 1/2 cups water
3 T. raw maple syrup or more to taste
2 - 3 tsp. Vanilla
1/2 tsp. sea salt
1/2 gallon mason jar
Soak almonds overnight or for at least 4 hours in a mason jar full of water. Drain and rinse. Fill Vitamix or good quality blender with 6 1/2 cups water and add the almonds. Blend for at least 30-60 seconds or until creamy. Place nut milk bag or cheesecloth over a large bowl with a pouring spout. Pour almond milk into the bowl. Be careful when removing the lid on the blender, it will be very full! Strain the almond milk getting as much liquid out as possible. You can save the almond meat for recipes. Even drying it for almond meal. Add the salt, vanilla and maple syrup to your liking. You can use dates instead added to the blender or honey. Cinnamon is also great. Play with it to make it your own! Store in the fridge for up to 3 days. It will separate in the fridge. Just shake before using. If your blender is not very powerful, it may not get as creamy. Yields 1/2 gallon.
Organic bread and tortillas. Lots of choices!
Organic dried mangos
Wild Planet tuna
Lat July Organic corn chips
Organic vegetable and chicken broth
coconut amigos (soy sauce alternative)
Raw Apple Cider vinegar
White distilled vinegar for cleaning in gallons
Organic Maple Syrup
Organic Brown Rice
Organic brown rice ramen noodles
Organic Kirkland peanut butter
organic kirkland almond butter
Victoria marinara sauce
Organic Almonds for almond milk
Organic Olive oil
Pink sea salt
Organic Cacao powder
Organic Chia seeds
Organic Hemp seeds
Organic almond flour
Organic steel cut oats
Organic raw sprouted pumpkin seeds
Organic stretch island fruit strips
Simple Mills almond flour crackers
Organic Frozen fruit for smoothies, all varieties
Organic Green beans
Organic sweet white corn
Organic frozen peas
Organic riced cauliflower
Organic Frozen Chicken
Wild salmon and fish
***Keep frozen veggies on hand for soups!
Oasis Organic Naturals Hummus
El Sol organic salsa
Kirkland Parmigiana Regianno cheese
Honey smoked salmon
Organic power greens
Organic Sweet Potatoes
Any other organic produce!
Kerrigold cheddar cheese
This recipe was inspired by a photo I saw on Plant Based Janes account. I had a head of cauliflower needing to be used up and a couple of old lemons. I always want greens in my food so adding in some leaves from my sweet potato vines made this a perfectly healthy and delicious dinner. It far exceeded my expectations! I used the gluten free macaroni from Costco and cassava root flour to make it gluten free but you can use anything you desire! Make it your own. Just make it!
5 cups sliced cauliflower florets. Slice them to make them flat.
1/4 c. cassava root flour or flower of choice
1/2 tsp. salt or salt of choice
1/4 to 1/2 tsp. pepper
1/4 c. coconut or avocado oil
1/2 c. butter (I use kerri gold)
1/2 minced onion (about 1/3 cup)
2 cloves minced garlic
1/2 cup chicken or vegetable broth
1 medium lemon, juiced or two small
salt and pepper to taste
Chopped greens as desired and fresh herbs
Cooked pasta as desired, about 4 - 5 cups
Wash and prepare the cauliflower into sliced florets, No thicker than 1/2 inch thick.
Put them in a bowl and sprinkle the salt, pepper and flour and gently toss to coat. Add more flour if needed. Cook pasta at this time as well and set aside.
Heat the coconut oil in a frying pan. Add the florets and fry on both sides till golden. Do not burn! about 4 minutes on each side. Remove to a plate with a paper towel.
Using the same frying pan (wipe out if too caked in flour and cauliflower bits), add the stick of butter and onions. Sauté the onions on medium heat until they are translucent. Add the garlic and cook a minute longer. Do not burn! Stir in the broth and lemon juice. Salt and pepper to taste. Let simmer a minute to thicken. Add in the chopped greens like kale, chard or sweet potato leaves. Sauté just till barely tender. Add in the cauliflower and toss with the lemon butter sauce. Be careful to not break up the florets. Let simmer for a minute then toss in the pasta. Just enough so that there is lemon butter for all. Add a little more butter if needed. Salt and pepper to taste. Add more lemon if desired. I also added chopped parsley and basil when adding in the greens. Served 4 people generously.
Hi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker