Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 Hi, Amber. I believe almonds (and most nuts and seeds) should definitely be soaked (and then rinsed and drained), as soaking removes the enzyme inhibitors (found mostly in the brown skin) and thereby starts the germination process, breaking down the proteins into their component amino acids, the carbohydrates into simpler sugars, and the fats into their fatty acids, making these (and other nutrients, such as minerals) more assimilable. I always soak almonds and then dehydrate them afterwards so they'll keep, and people are always amazed at how delicious, light and sweet our almonds are. (BTW, I haven't ever blanched them--that is, removed the brown skins-- as blanching usually involves boiling water, and the idea here is to keep enzymes intact, which are reportedly destroyed at temps between 110 and 118F. And it seems the inhibitors in the skins are sufficiently leached out in the soaking. But the skins are kind of a nuisance sometimes, so I might try a new blanching process I read about when I do my next batch. However, blanching would not be at all necessary with making milk.) Although I haven't made almond milk myself (just coconut milk) it sounds very easy (according to Dr. Cousens' book Rainbow Green Live Food Cuisine). You just blend the soaked (and rinsed and drained) almonds in the blender with some water (I use warm water to make coconut milk, as it helps release the oil--but not too hot, 'cause you don't want to destroy the enzymes). Then strain the mixture " through a piece of cheesecloth or nylon stocking. " I've only used a stainless steel fine-mesh strainer (but was always afraid to press very hard to get all the liquid out, to avoid breaking the strainer). Now you can even buy " Nut Mylk " bags made of fine nylon mesh. (And you can use the leftover pulp in recipes, too.) I hope this helps. -- Lalita On Feb 6, 2006, at 7:19 PM, kennetheriklucy wrote: > I've been looking up recipes for almond milk, and some people say to > soak the almonds overnight, and some say to blend them without soaking > them first. Some say to use the water that you've soaked them in, and > some say to drain that water off and use fresh water. Has anyone ever > made almond milk- and could you give me some tips. I would like a milk > that is good for drinking, and especially to put on cereal. > Thanks. > Amber. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 Yes, it does. It helps a lot. Thank-you very much, Lalita! I bought sliced almonds that already have the skins removed. I am going to soak some almonds tonight, and try the milk tomorrow- I'll let you know how it turns out. Does it matter if you keep the soaking almonds in the fridge, or soak them at room temperature?? Thanks, again. Amber. On 2/7/06, Lalita Karst <lalita@...> wrote: > > Hi, Amber. I believe almonds (and most nuts and seeds) should > definitely be soaked (and then rinsed and drained), as soaking > removes the enzyme inhibitors (found mostly in the brown skin) and > thereby starts the germination process, breaking down the proteins > into their component amino acids, the carbohydrates into simpler > sugars, and the fats into their fatty acids, making these (and other > nutrients, such as minerals) more assimilable. I always soak almonds > and then dehydrate them afterwards so they'll keep, and people are > always amazed at how delicious, light and sweet our almonds are. > (BTW, I haven't ever blanched them--that is, removed the brown skins-- > as blanching usually involves boiling water, and the idea here is to > keep enzymes intact, which are reportedly destroyed at temps between > 110 and 118F. And it seems the inhibitors in the skins are > sufficiently leached out in the soaking. But the skins are kind of a > nuisance sometimes, so I might try a new blanching process I read > about when I do my next batch. However, blanching would not be at all > necessary with making milk.) > > Although I haven't made almond milk myself (just coconut milk) it > sounds very easy (according to Dr. Cousens' book Rainbow > Green Live Food Cuisine). You just blend the soaked (and rinsed and > drained) almonds in the blender with some water (I use warm water to > make coconut milk, as it helps release the oil--but not too hot, > 'cause you don't want to destroy the enzymes). Then strain the > mixture " through a piece of cheesecloth or nylon stocking. " I've only > used a stainless steel fine-mesh strainer (but was always afraid to > press very hard to get all the liquid out, to avoid breaking the > strainer). Now you can even buy " Nut Mylk " bags made of fine nylon > mesh. (And you can use the leftover pulp in recipes, too.) I hope > this helps. -- Lalita > > On Feb 6, 2006, at 7:19 PM, kennetheriklucy wrote: > > > I've been looking up recipes for almond milk, and some people say to > > soak the almonds overnight, and some say to blend them without soaking > > them first. Some say to use the water that you've soaked them in, and > > some say to drain that water off and use fresh water. Has anyone ever > > made almond milk- and could you give me some tips. I would like a milk > > that is good for drinking, and especially to put on cereal. > > Thanks. > > Amber. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 I'd soak them at room temperature, since that's more like spring weather than in the fridge, which is like winter (cold also inhibits germination). But if your almonds are already sliced, they won't actually be able to start germinating. I think it would still be better to soak them first, though. And then next time get whole raw almonds. --Lalita On Feb 7, 2006, at 2:46 PM, Amber Eisler wrote: > Yes, it does. It helps a lot. Thank-you very much, Lalita! > I bought sliced almonds that already have the skins removed. > I am going to soak some almonds tonight, and try the milk tomorrow- > I'll let > you know how it turns out. > Does it matter if you keep the soaking almonds in the fridge, or > soak them > at room temperature?? > Thanks, again. > Amber. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 Ok I'll do that. Thanks again. Like, I said, I'll update you tomorrow and let you know how this turns out. Would the coconut milk that you make be good for cereal? Amber. On 2/7/06, Lalita Karst <lalita@...> wrote: > > I'd soak them at room temperature, since that's more like spring > weather than in the fridge, which is like winter (cold also inhibits > germination). But if your almonds are already sliced, they won't > actually be able to start germinating. I think it would still be > better to soak them first, though. And then next time get whole raw > almonds. --Lalita > > On Feb 7, 2006, at 2:46 PM, Amber Eisler wrote: > > > Yes, it does. It helps a lot. Thank-you very much, Lalita! > > I bought sliced almonds that already have the skins removed. > > I am going to soak some almonds tonight, and try the milk tomorrow- > > I'll let > > you know how it turns out. > > Does it matter if you keep the soaking almonds in the fridge, or > > soak them > > at room temperature?? > > Thanks, again. > > Amber. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 On Feb 7, 2006, at 3:10 PM, Amber Eisler wrote: > Would the coconut milk that you make be good for cereal? Yes, if you like the flavor of coconuts <grin>. . . My favorite thing to make with it is " figgy pudding " --I blend the coconut milk with dried black mission figs until smooth. Alkaline and very yummy. (Tastes sort of like chocolate pudding.) -- L Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 Hi Lalita, I just tried the almond milk. I don't know if I used the wrong kind of almonds, or if I let them soak too long, but... I used 1 cup of sliced blanched almonds, and let them soak for about 19 hours- I didn't intend for them to soak so long, but I got busy. I drained them, rinsed them, put them into a blender with about 2 1/2 cups of water, and let them blend for a few minutes. I strained it into a pitcher, it looks just like real milk. It tastes very watery, bland, and a little chalky. I hope it tastes better when it's cold. I gave a little bit to , and he drank it. Any suggestions on how how to improve this, would be very much appreciated. Thanks. Amber. On 2/7/06, Lalita Karst <lalita@...> wrote: > > On Feb 7, 2006, at 3:10 PM, Amber Eisler wrote: > > Would the coconut milk that you make be good for cereal? > > Yes, if you like the flavor of coconuts <grin>. . . My favorite thing > to make with it is " figgy pudding " --I blend the coconut milk with > dried black mission figs until smooth. Alkaline and very yummy. > (Tastes sort of like chocolate pudding.) -- L > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 Hi, Amber. I'll try to help, but since I've never actually made almond milk, I can't give you the benefit of my own experience (except for coconut milk). Yet. Because now you've got me wanting to try this myself. In fact, I think I'll soak some almonds tonight for milk-making. But in the meantime . . . First thing I'd suggest is getting whole raw almonds. (Be warned: the almond crop was small last year, and prices are higher than ever. It's one of the few things I don't buy organic, as the cost is prohibitive.) They say to soak for 12 hours, but that's a bit flexible, and I don't think the 19-hour soak was a problem (although I'd try not to let them go that long). The suggested proportions are generally 1 cup of nuts to 2 cups liquid. (As I mentioned before, I find the extraction works better for coconut with warm water, and I blend for quite a while.) You could add a little stevia and/or vanilla or something, for sweetness or flavor. Cousens suggests that one can use coconut water instead of water-- it's very nutritious, (and available now in tetra-paks, as well as in whole coconuts). Here's a recipe from Cousens' book for Almond Creme, which they say is a good " creamer. " For drinking by the glass, you might want to add a little sweetening, and if too creamy, maybe more water : 1 cup almonds, soaked 1 3/4 cup water 1 tablespoon flax oil 1 teaspoon vanilla extract (or 1/2 vanilla bean, soaked overnight) If fruit is an option, you could also add that. Here's their recipe for Strawberry Almond Mylk: 1 cup almonds, soaked 2 cups coconut water 1-2 cups strawberries, to taste 1 vanilla bean Thanks for the inspiration! You can let me know how your next batch goes, and I'll report in when I try making some. Best wishes, Lalita On Feb 8, 2006, at 4:29 PM, Amber Eisler wrote: > Hi Lalita, > I just tried the almond milk. I don't know if I used the wrong kind of > almonds, or if I let them soak too long, but... > I used 1 cup of sliced blanched almonds, and let them soak for > about 19 > hours- I didn't intend for them to soak so long, but I got busy. I > drained > them, rinsed them, put them into a blender with about 2 1/2 cups of > water, > and let them blend for a few minutes. I strained it into a pitcher, > it looks > just like real milk. It tastes very watery, bland, and a little > chalky. I > hope it tastes better when it's cold. I gave a little bit to , > and he > drank it. > Any suggestions on how how to improve this, would be very much > appreciated. > Thanks. > Amber. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 Hi Lalita, I have some whole raw almonds that I got from the health food store, but they have the skins on, do you that think that would be OK to use skin-on almonds? is on a strict diet from him DAN Dr. GFCF additive free, and ALL forms of sugar free. So, that lets out any kind of sweetener. And the only fruit that he is eating is pears. And, since I did the elimination diet on him, I haven't re-introduced vanilla to him yet, or coconut, yet. I have only tasted it right after I made it, so it was warm. I have it in the fridge, and am hoping that being cold will improve it. I guess all that matters is that likes it, and fortunately for me, he is a very non-picky eater. I'll let you know how he does with it. I am thinking of trying him on coconut, maybe the coconut milk would taste better. If you try the almond milk, please, let me know how it turns out for you. I'll talk to you soon. Amber. On 2/8/06, Lalita Karst <lalita@...> wrote: > > Hi, Amber. I'll try to help, but since I've never actually made > almond milk, I can't give you the benefit of my own experience > (except for coconut milk). Yet. Because now you've got me wanting to > try this myself. In fact, I think I'll soak some almonds tonight for > milk-making. But in the meantime . . . > > First thing I'd suggest is getting whole raw almonds. (Be warned: the > almond crop was small last year, and prices are higher than ever. > It's one of the few things I don't buy organic, as the cost is > prohibitive.) > > They say to soak for 12 hours, but that's a bit flexible, and I don't > think the 19-hour soak was a problem (although I'd try not to let > them go that long). > > The suggested proportions are generally 1 cup of nuts to 2 cups > liquid. (As I mentioned before, I find the extraction works better > for coconut with warm water, and I blend for quite a while.) > > You could add a little stevia and/or vanilla or something, for > sweetness or flavor. > > Cousens suggests that one can use coconut water instead of water-- > it's very nutritious, (and available now in tetra-paks, as well as in > whole coconuts). > > Here's a recipe from Cousens' book for Almond Creme, which they say > is a good " creamer. " For drinking by the glass, you might want to add > a little sweetening, and if too creamy, maybe more water : > 1 cup almonds, soaked > 1 3/4 cup water > 1 tablespoon flax oil > 1 teaspoon vanilla extract (or 1/2 vanilla bean, soaked overnight) > > If fruit is an option, you could also add that. Here's their recipe > for Strawberry Almond Mylk: > 1 cup almonds, soaked > 2 cups coconut water > 1-2 cups strawberries, to taste > 1 vanilla bean > > Thanks for the inspiration! You can let me know how your next batch > goes, and I'll report in when I try making some. > > Best wishes, > Lalita > > On Feb 8, 2006, at 4:29 PM, Amber Eisler wrote: > > Hi Lalita, > > I just tried the almond milk. I don't know if I used the wrong kind of > > almonds, or if I let them soak too long, but... > > I used 1 cup of sliced blanched almonds, and let them soak for > > about 19 > > hours- I didn't intend for them to soak so long, but I got busy. I > > drained > > them, rinsed them, put them into a blender with about 2 1/2 cups of > > water, > > and let them blend for a few minutes. I strained it into a pitcher, > > it looks > > just like real milk. It tastes very watery, bland, and a little > > chalky. I > > hope it tastes better when it's cold. I gave a little bit to , > > and he > > drank it. > > Any suggestions on how how to improve this, would be very much > > appreciated. > > Thanks. > > Amber. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 > I have some whole raw almonds that I got from the health food > store, but > they have the skins on, do you that think that would be OK to use > skin-on > almonds? > is on a strict diet from him DAN Dr. GFCF additive free, and > ALL forms > of sugar free. So, that lets out any kind of sweetener. Perfect--those are exactly the almonds you want to use! By the way, as far as sweeteners, you might consider asking your DAN Dr. about Stevia, as I was under the impression that it is the only sweetener we yeast battlers can confidently use. (Except for xylitol, but xylitol is quite processed, and usually derived from corn--not birch trees, as some would like us to think.) You can get Stevia in several forms, including just the powdered leaf (yep--it's green). I copied this from the web: " Stevia is a small shrub found primarily in China and South America. Its sweet properties have been known for centuries in Paraguay and Brazil, where it grows along their mutual border in very rich top soil. Stevia is entirely natural and has excellent medicinal properties. The South American Indians chew the leaves or pour water over them to make tea. Stevia has a long history of safe and therapeutic use as an herbal sweetener and as an anti-fungal, anti-inflammatory, and antibiotic agent. It lacks calories, is heat stable (and therefore ideal for cooking and baking), and enhances the flavor of whatever it is used in. Stevia helps balance the pancreas (a healthy pancreas is essential for healthy digestion). This important gland regulates blood sugar and is often off-kilter in people with candidiasis. In Brazil, China, and other countries, stevia is recommended for diabetics and people with hypoglycemia. It helps regulate the digestive tract to product a healthy stool, and it greatly increases energy. Equally important, stevia inhibits those sugar cravings, which can lure you off the diet. Its extraordinary sweetness means you only have to use the smallest amount – just a pinch has the same impact as a cup of sugar!! Japan consumes more stevia than any other country. Since the 1970s, the Japanese have used stevia as a food additive in soft drinks, juices, chewing gum, pickles, frozen desserts, bean and fish paste products, and low-calorie foods. Because stevia is calorie-free, weight watchers love it. It is ideal for children since it prevents cavities. Unlike sugar, it does not trigger a rise in blood sugar. You won't get a sudden burst of energy followed by fatigue and a need for another “fix”. Most importantly, it does not feed yeast or other microorganisms, and it increases energy and aids digestion by stimulating the pancreas. " Anyway, it's something to think about. And you're so fortunate is not a picky eater! When my stepson moved in with us 16 months ago, he was extremely picky (or his yeast was, anyway!), but he's changed a lot, and recently been trying new things and liking things he would have never even considered a year ago. It's so very cool to watch our kids get better! Very best wishes, Lalita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 Hi, Amber--I just noticed I spelled 's name wrong in my last post--sorry about that! --Lalita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 Well, I am going to soak my whole, raw, skin-on almonds tonight and try almond milk again tomorrow. I am also going to try on stevia, I have heard good things about it. I have never tried using it, but I got a little jar of powder here. Have you tried making almond milk yet? Let me know if you do how it turns out. Thanks for all the info. Amber. On 2/6/06, kennetheriklucy <eislerfamily@...> wrote: > > I've been looking up recipes for almond milk, and some people say to > soak the almonds overnight, and some say to blend them without soaking > them first. Some say to use the water that you've soaked them in, and > some say to drain that water off and use fresh water. Has anyone ever > made almond milk- and could you give me some tips. I would like a milk > that is good for drinking, and especially to put on cereal. > Thanks. > Amber. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2007 Report Share Posted March 7, 2007 All-Natural Almond Milk Recipe By Dr. Ben Kim on May 26, 2004 Ingredients: 1 ½ cups of raw almonds, soaked in water overnight4 cups of filtered or spring water3-5 dates (optional) Directions: Blend 1 ½ cups of raw almonds that have been soaked overnight in 4 cups of water. Blend with dates if you like your milk with a hint of sweetness. Strain once to remove almond granules. The result is a delicious, creamy milk that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy. It keeps for 3-4 days in the refrigerator Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats Now that's room service! Choose from over 150,000 hotels in 45,000 destinations on Travel to find your fit. Quote Link to comment Share on other sites More sharing options...
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