Raw Food First

I’d like to share four different ways to make raw almond mylk:

1)     Use raw almond butter: Combine 2 cups of water with 2 tablespoons of raw almond butter, more or less depending on how rich you want your almond mylk.
“Raw almond butter” in a jar that has been heat sealed is heated to too high a temperature to still be raw. Raw almond butter is usually in the refrigerator case at the store. Imported Spanish and Italian almonds are usually raw and not pasteurized.
Blend to perfection and use on a fruit salad, raw granola, or add other ingredients to the almond mylk in the blender to make a smoothie. You can add sweetener when you blend. I prefer dates, approximately 2-4 pitted dates.

2)     Use a fine mesh “nut-mylk bag”: Soak 1 cup of raw almonds for 4 hours to overnight. Soaking removes the enzyme inhibitors making them easier to digest but if you absolutely don’t have time to soak your almonds, you can still make almond mylk without soaking the almonds.
Drain; rinse; and add almonds and 3 cups of filtered water to blender. Pour into a nut bag over a bowl or large jar and either “milk” the bag like a cow or use a rubber band to attach to the nut-bag to the top of the large-mouthed jar and let it drip for an hour or so. Be sure your bag and jar combination has enough room for the mylk to drip.

Special thanks to my daughter for her photo making nut mylk!

3)     Use a Soyabella machine.  No blender needed but the Soyabella machine costs around $110.00. I do love my Soyabella! But you can’t use the Soyabella as a blender. You can make soups in it. Note: It’s probably best to have a blender before investing in a Soyabella.
This is an easy way to make raw almond mylk: Use the measuring cup that comes with the unit to measure ½ cup raw almonds for soaking 4 hours or more, or no soaking if you just don’t have time. Rinse nuts and add to the milk screen and attach to the head unit. Add water to the stainless steel chamber between the upper and lower water-level lines. Assemble unit, plug into an electrical outlet, and press the MILL function. Following the directions you press this button for 3-5 more times depending on how thick you want your almond mylk. Unplug the base, following the directions, take it apart and pour out your finished raw almond mylk. At first I was really skeptical of this machine but as I became more familiar with it I can make my mylk and be on to my recipe in no time, even cleaning up the machine.

4)     Remember that French Press you had for making coffee? Well you can give it new life by using it to make almond mylk!
Into the blender carafe : I used ½ cup of raw almonds before soaking, drain and rinse. Add 3 cups of filtered water and blend well. Pour into the French press and very slowly push down the plunger. Okay, I had to keep stopping and spoon out the thick almond pulp that had gathered under the plunger and you have to go really slow, but if I didn’t have a Soyabella I would do this.

It is best to use raw organic almonds and distilled or reverse osmosis water. Depending on how I am using the almond mylk, I add sweetener as I am making a recipe. I prefer dates and I like to soak them and add them in the blender when my recipe calls for sweetened almond mylk. As you get used to making almond mylk you can vary the amounts of nuts to water depending on your preference of thick to thin mylk.

I think you will agree that fresh, raw almond mylk tastes delicious any way you make it!

Think Raw food First!
Becki

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