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Almond Milk  This thread currently has 2,914 views. Print Print Thread
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Ribbit
Wednesday, July 16, 2008, 2:06pm Report to Moderator Report to Moderator

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funkymuse
Saturday, August 9, 2008, 1:44pm Report to Moderator Report to Moderator
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Quoted from pixelland
I'm very sensitive to textures of food...  I eat bananas before they are truely ripe because I don't like "mushy" foods...  and I'm not big on fibrous foods like pineapple and coconut because once the flavor is gone, I still have "stuff" in my mouth that I don't want to swallow  

Kinda like Goldielocks....  I want everything to be "just right"!


I'll tell you what's good... let the bananas ripen up to where they get the little brown spots on the skin.  Peel um all, cut off any brusied areas, then wrap in saran wrap or foil and freeze.  It's like banana ice cream!  But the bananas must be very ripe.  Not ripe enough and the flavors won't be as sweet and delicious.  This is a way around mushy overripe bananas that you think you have to throw out!  A sad waste!  

Also I found a recipe for almond milk using dates... doesn't give ingredient amounts but here it is:  (let me know what you all think...)

Ingredients Needed:

Step 1: Combine your almonds, water, salt, and dates in your blender.

Step 2: Blend together at a slow speed for a few seconds, then switch to high speed. Continue blending until you have a smooth mixture.

Step 3: Strain milk through a fine mesh strainer or organic cheesecloth to remove almond pulp, and set pulp aside for some other yummy recipes.

This recipe yields approximately 2 1/2 cups of thick and rich creamy milk . To make thinner, just add more water until it reaches your desired consistency. You can control the sweetness of your milk by the amount of dates, or you can add pure maple syrup or honey! Refrigerate after making for up to 2 days.

Tip: You can also try adding a bit of fresh vanilla pods or carob powder to your homemade milk for a sweeter taste!
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Mayflowers
Saturday, August 9, 2008, 2:32pm Report to Moderator Report to Moderator
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Quoted from pixelland
I managed to find a good source for true raw almonds (if I can believe the claims) at a better price than local.



Girl, I buy mine at the local Indian grocery. At least a dollar cheaper a pound, because you buy in bulk there.  

Wait, you soak your almonds overnight? Why?

Quoted from 1323

Step 3: Strain milk through a fine mesh strainer or organic cheesecloth to remove almond pulp, and set pulp aside for some other yummy recipes


Thank you Ms. Funkymuse    Dates are a black dot for me so...I'd probably use maple syrup.  How about using a paper coffee filter to strain it?  I've been having trouble with the cheese cloth..very messy. I used the wire strainer but it doesn't strain it enough..
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pixelland
Saturday, August 9, 2008, 3:46pm Report to Moderator Report to Moderator

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Quoted from 815

Wait, you soak your almonds overnight? Why?


germination.... from one source:  "...nuts and seeds are soaked first, which stimulates the process of germination, increases the vitamin C content, and increases the Vitamin B content and carotenes (pre-vitamin A). Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc. Soaking also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract."

Basically, ungerminated seeds are harder to digest and lower in nutrients than germinated seeds. Nuts and seeds are dormant until the right conditions present themselves for sprouting. In natural conditions, both temperature and moisture have to be right. We keep our homes warm enough for most seeds and nuts.. so you only have to add water. Almonds need 8-12 hours. I fill a 2-cup glass measuring cup half way with almonds, and then to the top with water. The almonds will "swell" a bit. Drain and rinse...  let air-dry a bit.. and then refrigerate. I eat about 8-10 per day.

For recipes, watch quantities... There is a difference between "1 cup almonds, germinated" and "1 cup germinated almonds"....  The first means measure first and then soak, the latter implies measuring all-ready soaked almonds...  

Sooo... if you plan on making almond milk in the morning....  just start the soaking the night before... and skip the "air-dry" part.  




"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
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funkymuse
Saturday, August 9, 2008, 3:53pm Report to Moderator Report to Moderator
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Quoted from pixelland


germination.... from one source:  "...nuts and seeds are soaked first, which stimulates the process of germination, increases the vitamin C content, and increases the Vitamin B content and carotenes (pre-vitamin A). Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc. Soaking also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract."

Basically, ungerminated seeds are harder to digest and lower in nutrients than germinated seeds. Nuts and seeds are dormant until the right conditions present themselves for sprouting. In natural conditions, both temperature and moisture have to be right. We keep our homes warm enough for most seeds and nuts.. so you only have to add water. Almonds need 8-12 hours. I fill a 2-cup glass measuring cup half way with almonds, and then to the top with water. The almonds will "swell" a bit. Drain and rinse...  let air-dry a bit.. and then refrigerate. I eat about 8-10 per day.

For recipes, watch quantities... There is a difference between "1 cup almonds, germinated" and "1 cup germinated almonds"....  The first means measure first and then soak, the latter implies measuring all-ready soaked almonds...  

Sooo... if you plan on making almond milk in the morning....  just start the soaking the night before... and skip the "air-dry" part.  




Fantastic info.!  Thanks so much!  How long will the soaked almonds keep in the fridge?

This also may save me from binging on Almonds!  I usually can't stop eating them cause they are crunchy...and I end up making myself sick!  
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pixelland
Saturday, August 9, 2008, 4:19pm Report to Moderator Report to Moderator

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Hi funkymuse....   They last at least a 7-10 days in the fridge. I eat about 8-10 per day. When I eat the last ones, I start a new batch soaking right then so they'll be ready for the next day's dose...  

It doesn't kill the "crunchy" entirely... but you should find them ultimately much more satisfying!


"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
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lilith_bcn
Thursday, August 14, 2008, 9:52pm Report to Moderator Report to Moderator

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What's saran wrap?




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ABJoe
Thursday, August 14, 2008, 10:00pm Report to Moderator Report to Moderator

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Quoted from lilith_bcn
What's saran wrap?


A brand of plastic wrap in the US...


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lilith_bcn
Thursday, August 14, 2008, 10:06pm Report to Moderator Report to Moderator

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Thank you




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ABJoe
Thursday, August 14, 2008, 10:11pm Report to Moderator Report to Moderator

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Quoted from 815
Almond butter is $10-$11 a jar

In my Vita-Mix cookbook, there is a recipe for Nut Butter...  I use 4 c. Almonds and 3/4 c. Olive oil and grind to the desired consistency.  Vita-Mix has a warning to not go longer than (I think) 4 minutes to not overheat the machine...

I usually make two batches at a time and store it in a large plastic jar (3 pint?) from mayo.  It allows me to use a whole bag of nuts and saves on cleaning...




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Lola
Thursday, August 14, 2008, 11:30pm Report to Moderator Report to Moderator

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lilith_bcn,
I believe this plastic clings to stuff.

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Henriette Bsec
Friday, August 15, 2008, 10:41am Report to Moderator Report to Moderator

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You can also dry your soaked almonds again that way they keep longer
- I do that - but you need to watch the temp.


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Rex
Friday, August 15, 2008, 10:45am Report to Moderator Report to Moderator

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Great information here...thanks.
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Mayflowers
Friday, August 15, 2008, 11:35am Report to Moderator Report to Moderator
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Quoted from pixelland

germination.... from one source:  "...nuts and seeds are soaked first, which stimulates the process of germination, increases the vitamin C content, and increases the Vitamin B content and carotenes (pre-vitamin A).


Thanks pixelland. Another question I'm wondering if the almonds germinate because they are removed from their shells. Would they still germinate not being intact? Kind of like part of the process is missing..?

ABJoe thanks. I'll check my vitamix book. The last time I made almond butter it didn't come out well.
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pixelland
Friday, August 15, 2008, 11:55am Report to Moderator Report to Moderator

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Quoted from 815


Would they still germinate not being intact? Kind of like part of the process is missing..?



ok, I think I know what you are asking... I have not read any opinions on this that I recall specifically, so consider this conjecture.  I think the almonds should be shelled, but whole. The shell protects the nut from spoiling through the winter until the next growing season. Nuts and seeds that are not whole will not sprout successfully into a healthy plant. For instance, when sprouting mung beans or sunflower seeds, it is best to cull out the broken ones as they tend to spoil. I have soaked slivered almonds in the past for a recipe just for the heck of it (maybe it would improve the nutrients???....  but I doubt it.

Henriette has also made a great point. Germination makes wonderful beneficial changes to the nutrient qualities of all nuts and seeds, and these gains are not lost if you dry them afterwards. This allows longer storage, and perhaps a preferred texture depending on how you intend to eat them. Slow drying in a dehydrator at less than 110 degrees retains the raw status.....





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lilith_bcn
Sunday, August 17, 2008, 8:35pm Report to Moderator Report to Moderator

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So, you can germinate walnuts and peanuts too? Then it would be the same time as almonds?




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Lola
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soaking is good enough.....
overnight is perfect.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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pixelland
Monday, August 18, 2008, 12:53pm Report to Moderator Report to Moderator

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Quoted from lilith_bcn
So, you can germinate walnuts and peanuts too? Then it would be the same time as almonds?


As far as I know, you can germinate most all raw nuts and seeds. Definitely walnuts should be germinated.

Peanuts are a bit odd. They are not nuts.... they are legumes... You can sprout them in 4-5 days using a jar or bag method, if you can find raw peanuts. Most peanuts have been heat-dried, losing their raw/natural qualities. My sprouting guide puts them in the "advanced" category....







"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
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funkymuse
Sunday, September 7, 2008, 1:36pm Report to Moderator Report to Moderator
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Ok... so we made homemade Almond Milk from organic almonds and I mixed it with homemade Rice Milk.  This stuff is the bomb!

The almond milk is actually a bit of a pain to make with straining and all but well worth it.

So here's the question... I'd like to spend some time really making a big batch and freezing it in smaller containers.  Does anyone know if that is possible?  Would it change the consistancy of the almond milk or would this work?

If so, that would be a lifesaver for us, since I can't take the time everyday to make batch after batch for our needs.
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funkymuse
Sunday, September 7, 2008, 1:42pm Report to Moderator Report to Moderator
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Also, continuing from my last post, I used a coffee strainer but it did not get all the milk from the pulp.  When you use cheesecloth you can squeeze the cheesecloth and get all the milk.

Listen if anyone thinks or knows of a better way to remove the fine pulp, please let this thread know!

I know Italybound would love this info. as well.

I do enjoy it much much more not being grainy but nice and smooth.
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Ribbit
Sunday, September 7, 2008, 2:01pm Report to Moderator Report to Moderator

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I use a very fine wire mesh strainer.  It looks like screen and it's shaped like a cone and it has a hook on one side and a handle on the other so it can sit on a pitcher while it strains.  I usually have to help it by rubbing my fingers over the "screen".


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Lola
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make sure you re use all the pulp left in the cheese cloth in your focaccia, or whatever type bread or other baked good you make.


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Victoria
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I strain first through a coarse mesh strainer, and then pour a second time through a very fine mesh strainer, as Ribbit uses.  

The fine strainer needs help, and I use the back of a spoon to stir and press the pulp.

I have a question for you raw food folks:
We prefer our almonds without the skins for making milk.  Do you know of any way of getting those skins off without using very hot water?



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Lola
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doesn t soaking in purified or acidulated water overnight take care of softening the skin?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Victoria
Monday, September 8, 2008, 1:42am Report to Moderator Report to Moderator

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I've never tried using acidified water.  

Soaking in room temperature water overnight does not loosen the skin.



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