The following is a post from Peter’s wife, Katrina.
When I lived in New York there were several health food stores ten minutes from my home. And even the regular grocery stores had decent selections of organic produce and other healthy versions of most edibles. So, when we moved to Kentucky last year I was in for a bit of culture shock. The closest big health food store is a two hour drive (each way) and the local grocery stores carry very little or no organic produce.
Thankfully we grow a lot of our own organic, heirloom veggies and during the summer months there are lots of farmer’s markets all around the area. But for our non-produce items we have to plan well. Since we don’t like to make that long drive very often I try to remember everything I need for a few weeks of eating. But sometimes, even with carefully planning, I forget something I need for a recipe.
So, out of necessity, I’ve gotten far more creative in the kitchen. Foods I bought premade before, I’m learning to make myself. And some of them are surprisingly easy to make. Plus, I think when you make things yourself they are even healthier and sometimes more delicious because you get to adjust the ingredients to your liking.
One of the recent additions to my recipe list is nut milk. Who knew that it was sooooo easy to make your own nut milk? And yummy, too! Here’s the ingredient list I used for my almond milk:
1 cup raw organic almonds
Enough water to soak the almonds
3 cups water
¼ tsp. vanilla powder (optional)
Sweetener of choice – (You can use dates, maple syrup, xylitol, stevia, or nothing)
Step 1 – Soak the almonds overnight or at least 6 hours
Step 2 – Drain the almonds (discard water) and put the nuts into a blender (I use a Vitamix)
Step 3 – Add 3 cups cool water, vanilla, and sweetener
Step 4 – Blend at high speed until it is all smooth and creamy
Step 5 – Pour the blended nut mixture into a nut milk bag or cheese cloth and squeeze the delicious milk into a bowl.
Step 6 – Pour yourself a glass and enjoy!
That’s it!!! Seriously it is so easy and delicious. And the cool part is that you can use the leftover almond meal in your dehydrated crackers. (I’ll share that recipe with all of you another time.)
Tomorrow I’m going to try a batch of nut milk made with raw cashews and maybe even one with hemp seeds. Yummy!
If you try this recipe, I’d love to know what you think in the comments below.
Sending you all big hugs and lots of love,