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Jan 252013
 
Almond Milk

For the world, Almonds are a healthy & tasty nut/seed.  For me they are a thing of pride, joy and memories. As a kid, I had a difficult time deciding if I wanted the long hard winter to end. While the end of winter meant that the dreary school will reopen its gates and herd me back in, it also meant the Almond trees will soon blossom and set my mind free. And it meant a picnic in the almond orchards would soon happen and I could just lay on the flowers and breathe their essence in and let myself float.

Image courtesy Kashmirawareness.org

While the spring brought in many beautiful sights and fragrance, the summer was the time to enjoy fruits. Yes you heard that right. It wasn’t the fall, when the world harvests the nature’s bounty. For us kids, it was the summer. Eat fruits off the trees, young unripe apples, fresh almonds along with the shell, tart apricots. Where was the fun in eating a dried walnut or almond. Or a sweet apple.  Everyone did that and what everyone does is not an adventure!

And did we get into trouble for doing all that?  Oh yes! All the time.  The caretakers on the orchards would chase us away and never be able to catch us. Or so we thought in our tiny kid brains. Now I know that they just did not want to catch us, just have a little fun chasing a rowdy bunch of kids and keep them from making too much trouble.

The green almond was my favorite thing to eat. When it was early summer, my parents would bring in batches of green almonds for us to enjoy before their shells hardened. It was my favorite time of the year. Munching on the whole green almond is a joy like no other. It is deeply satisfying. Deeply.

To get the same flavor as a fresh from tree nut, I always soak almonds at night and peel then before eating.  It is one of my guilty pleasures.  And sometimes when I am feeling really nice towards myself, I make a batch of almond milk to drink.  Once you have tasted home made almond milk, you may never go back to buying it from the store.  This thing will spoil you for ever.

For this weeks power food blog group, we have the delicious Almonds, if you had not already guessed it.  So I just mixed me a batch of Almond milk – homemade “from start to finish”.

And drank it too

 

 

Almond Milk – homemade

Almond Milk – homemade

Ingredients

  • 1C Almonds ( shelled)
  • 3 C Water plus more for soaking
  • 1/2 tsp Vanilla essence (optional)
  • Nut Milk extracting bag (optional)

Instructions

    Day 1
  1. Soak the almonds in twice their volume of water. They should be completely submerged and then some more.
  2. Keep in the refrigerator for at least 12 hours.
  3. Day 2
  4. Peel the almonds ( remove the brown cover)
  5. Add in into a wet grinding jar, add in 3 cups water and blend until it froths up on top and the mixture looks smooth.
  6. Add in the vanilla essence if using and blend again.
  7. Put the nut milk into the bag to strain into a bowl.
  8. Squeeze out as much milk as possible and lay out the nut meal to dry on a plate ( to be used in cakes and cookies)
  9. Drink up some and store some.
http://www.spiceroots.com/almond-milk-homemade

38 Power Foods blog group  focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all  come up with recipes, stories, articles to encourage eating nourishing food.  This week the following bloggers are posting along with me : 

Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; 

 

 

 

 

 

 

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  12 Responses to “Almond Milk – homemade”

Comments (12)
  1. I have been wanting to make almond milk but I was wondering how much power is need in a blender. I have a good blender, but it’s not one of the super blenders. Do you think it will be good enough?

     
  2. Anshie you make me wanna go to Kashmir. It is really a heaven and you are lucky to have enjoyed it. On another note, the Almond milk looks spectacular too. Didn’t know that Almond Milk could have this color. So lovely and pure.

     
  3. I’ve never had almond milk and not sure why…sounds delish! Your story about your childhood sounds delightful; I love how so many memories are surrounded with scents; we don’t give our noses enough credit!

    Soooo…I sent a tweet last week to you and Karen and I now understand my confusion when I erred in sending it to @spiceroots. You’re just trying to keep me on my toes right?

    My cabinets looks beautiful…I could not have gotten them done on time without you and Karen; thanks so very much my friend. XOXO

     
    • I hardly did anything. I will come down and see how they look and this time I am not bringing that darned chicken :)) I will make you eat something else .. *Feeling Evil*

       
  4. your childhood must have been so beautiful in the kashmir valleys :-)
    almond milk is addictive. i often make batches and add it to desserts or just have it plain with vanilla & chocolate….

     
  5. Your beautiful childhood memories brought a smile to my face. My childhood adventures were similar only our adventures were biting into freshly plucked raw mangoes and we felt eternal joy biting into fresh undried cashews or a juicy tender ‘tadgola’ (Indian palm fruit).

    I’ve never tried Almond milk but since I love munching on almonds I think I’ll love it.

     
  6. I bought some green almonds at Arash market last summer and had no idea what to do with them. I should have asked you. Next time I find some I’m calling you.

     
    • Karen, The ones I found at Arash were a little more mature to be eaten whole. I took out the almond from within and ate it. My grandmom used to make a pickle with those young almonds. And these can be added to meats and stews as well. But finding the right kind of green almonds is important for the cooking.

       
  7. When I read a post like this, I know why we blog. Thanks so very much for sharing this…and I’d like to make some almond milk. When you say PEEL…just to understand…you’re talking about peeling the dark brown skin off the nut itself…not cracking off the shell-right? We rarely get almonds in the shell here in the U.S., though I buy them that way at Christmas as I do all nuts.
    You’ll love knowing that my dad, for years, bought me several pounds of pecans (in the shell) for a Christmas gift (for my baking); he shelled them first, before he mailed them. A beautiful gift, fresh nuts. Thanks, Ansh!

     
    • Oh that made me cry, Alyce. How lovingly your Dad must have shelled those pecans for you! What beautiful and loving memories he gave you! I also buy nuts in the shell for Christmas. It’s just so much fun to eat them that way, sitting by the fireplace.

      Yes, That’s what I meant by peeling. You soak the almonds ( shelled ) and then peel off the brown skin. The skin actually is quite nutritious, but for the milk it’s just better to peel it off.

       

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