Tuesday, September 1, 2009

Almond Milk

I have a confession to make: I'm a foodie.

As anyone who's ever dated me (or been married to me) has learned, all it takes to make me happy is dinner in a great restaurant and a really good wine (red, smooth, oaky, with very little fruit). Conversation is nice and the richer and deeper the better. But ultimately, it's the meal that gets me... every time. The intermingled perfumes of cumin, cardamom and tamarind in curried rice; the intoxicating scent of fresh tomatoes roasting with garlic in olive oil; wild salmon rubbed with butter and herbs and placed under the broiler... I'm going to stop there because I've made myself hungry.

This summer, I've been studying--and eating--Raw Food. I googled Raw Food, I visited Barnes and Noble and "borrowed" some Raw Food cookbooks while sipping an iced tea (black, no sweetener).

I learned. For example, Did you know you can eat sweet potatoes raw? I didn't.

I invented. For example, Julienne half a raw, peeled sweet potato, half a raw, peeled beet and half a zucchini. I eat it naked (and it's delicious) or tossed with a little EV Olive oil, a handful of sesame seeds and some salt and pepper. (No vinegar required)

I learned some more, about enzymes, metabolism and digestion... But I won't go there. You know how to Google. And this isn't a science lesson. This is a blog post about Almond Milk...

Yesterday, I splurged on a beautiful cookbook. Written by New York chef and restaurateur (Pure Food and Wine) Matthew Kenney and his partner, Sarma Melngailis, Raw Food, Real Life is sheer food porn (no, not that kind of porn-but if you are a foodie, you know just what I mean) with page after page of gorgeously styled color photos and 100 recipes including things like: Tomato Tartare, Macadamia "Cheese", and, to my surprise, Almond Milk.

I'd been buying commercial Almond Milk for about a year and never dreamed I could MAKE it. I thought it was a complicated esoteric process that would require--if not the purchase of a factory--a level of expertise I had no interest in achieving. But today, I made some.. right in my kitchen, in a blender. And then I drank it... and it was really really good.

Almond Milk
(adapted from Raw Food, Real World)

1 cup raw almonds
4 cups purified water
¼ c. Agave Syrup (I used less)
Pinch sea salt
(The cookbook called for lecithin, but I did not have that in my kitchen and the result seemed, at least to me, none the worse.)

Combine all ingredients in a blender and blend on high speed for about two minutes until milk is born with a light creamy foam on top.

Drink as is (kinda gritty but still good) or strain through cheesecloth: Of course, if you happen to have a Nut Milk Strainer in the back of your utensil drawer, use that. (Don't use a coffee filter. I tried, it doesn't work.)

Anyway, have fun.

1 comment:

nourishing mornings said...

i have been looking into raw food as well, a bunch of my friends from my blog are raw eaters,
these are some of my favorite raw food blogs :)




la belle vegan (Shelby) she is so cute(recovered anorexic) and partially raw diet but has such creative recipes!

i think eating this way could be great, but i think no one should have too many rules or restrictions on their diet...but its fun to experiment with these things.
love you so much!!!!!!!!!!!!!

i love you so much!!