You did mean vegetarians eh? I thought I read rabbits lol Oh wait - could be same thing :DQuoted from DavidSounds like your kids will always remember almond milk and some good times with Mom.
Many years ago I lived with a couple vegetarians. We quickly went through huge bags of carrots. we also used to make almond milk by soaking them in water for a day and then processing them through the champion juicer. Delicious! That was before the days of the counter-top dehydrator which allows incorporating the pulp in many wholesome ways. Dehydrators can make so many incredibly delicious raw food items.
Quoted from ruthiegirlWhy did I somehow get a visual of you chasing naked kids? ;D
Here's how I make mine:
Step one: put almonds in small saucepan, cover with water, put lid on pot. Put pot on stove set to "high."
Step two: turn off burner when I see steam coming out of the pot. Let it sit on the burner anywhere from 3 minutes to an hour, depending on how busy I am.
Step three: Drain almonds in colander and rinse in cold water.
Step four: Put almonds in blender and add filtered water.
(I used to pop off the skins before blending, but it's very time consuming. I once skipped this step out of sher laziness and it didnt' make much difference to the final product; so now that's how I do it all the time.)
Step five: put mesh strainer in bowl and line strainer with thin cloth napkin. I usually do this while the almond milk is blending. The point of the strainer is to hold the cloth napkin in place; if you have a nut bag or if your metal strainer is actually fine enough to work for almond milk, you don't need the cloth. I have a few cloth napkins that are threadbare and perfect for straining; cheesecloth or other fabric would work just as well.
Step six: pour almond/water blend into cloth lined strainer, carefully lift edges of cloth and gently squeeze the almond milk into the bowl. (There's no need to put the pulp back in the blender with more water to strain again, not if you blended it long enough the first time.)
Step 7: add vanilla and transfer to storage jars (I rinse out the blender container, pour from bowl into clean container, and from blender container into jars.) If you prefer to add a dash of sea salt or agave, add it here. My kids like it with just vanilla added.
Quoted from FrostyI make my almond milk in my Omega VRT. I soak them overnight at least a good 10 hours and run them through my VRT. My juicer skins them for me. My thought was that boiling or cooking the nuts I would lose some of the nutrients that I want from the "fresh" almond milk. :-/
I sweeten mine with agave and a titch of vanilla and it is just yummy!!!
Some nuts like cashews aren't raw, they are cooked before they ever get to the store. However, almonds are not cooked. I wonder how much of the nutrients are blanched out of the nuts. There has to be some loss being put in boiling water.
I do roast my snacking nuts sometimes to give me a different flavor, knowing that I am losing the nutritious value of my nuts.
Quoted from PCUKcount to 10 and drain immediately, this stops them getting cooked, wait till cool and pops the slins off.
I think this may be more important after you have sprouted them i.e let them soak in water over night. so avoid totally killing any enzymes, maybe?