Almond milk

When thinking about making almond milk, I always imagined way more almonds than it takes. I was quite surprised with the yield from not too many almonds. I'm now drying the almond meal. It will be fun to use!!!!

Measure and soak almonds

You will be using about 3 cups of water for every 1 cup of raw almonds out of the shell. Soak overnight in enough water to cover with a little water more, to provide room for swelling. Another easier way to measure if you want to make 2 quarts or 2 liters at a time, is that 1 lb (or roughly a half kilo) of raw almonds out of the shell, makes a half gallon or 2 quarts or roughly 2 liters of creamy, rich almond milk when sufficient water is added after squeezing, to equal that volume. You can of course halve the water to make an almond cream suitable as coffee creamer, nog base, cream pies, or other uses where milk may be too thin.

Puree in blender or food processor

A quick whir in a powerful blender results in a thick, frothy almond puree, ready to be squeezed in a mesh bag or jelly bag, cheesecloth, or something similar. Simply place your cheesecloth or mesh strainer bag over the bowl, pour and scoop your puree into it, draw it closed, and start squeezing until the almond meal is as dry as you can get it. Don't add any more water at this point.

The harder you squeeze, the more creamy and nutritious your milk will be, but not to worry, any you don't get into the milk will still be eaten in the form of the almond meal, so there is nothing wasted. I use a fine plastic mesh drawstring bag that doubles as a shopping bag for small loose items like garlic or peppers.

Fine-strain for perfectly creamy results

I then pour the undiluted almond milk (that I just strained through the bag into a bowl) through a reusable gold metal mesh coffee cone filter. When it slows, gentle stirring makes filtering go faster. At the end, I press the bit of almond paste in the bottom to extract the last and creamiest bit. This finer, white almond meal is good to keep and dry separately and use as almond flour.

Add water to equal your total volume

I make this easier by straining it the second time directly into my glass half-gallon refrigerator pitcher, and then adding more water to fill the pitcher, but if you are making an amount different from a half gallon, proceed accordingly to get an end result of 3 cups of water for every cup of almond. You may thin it to taste by adding water, but better too rich than too thin, because too rich can be solved by adding water, but too thin is too bad.

Let "bloom" 24 hours in the fridge, add a bit of salt etc

Let it sit covered in the refrigerator pitcher for 24 hours. You will notice a creamy layer floats on top, but with a few gentle shaking sessions and a day or so in the refrigerator, it will blend nicely and taste superbly creamy. Once that has happened, add sweetener if you choose, and salt a pinch at a time, shaking in between and tasting, until the flavor goes from a little "flat" with no salt, to "better than any milk I ever tasted" (perfect). If not sure, hold back on another pinch of salt because one pinch too many ruins it. If you accidentally do add that one extra pinch past perfect taste, add more sweetener and it will no longer taste salty. Some add vanilla, others add almond extract or other flavors. You can even add dutched cocoa for a creamy sensation.

See how this clings to the glass like the freshest dairy milk? Commercial preparations use thickeners such as guar gum to achieve something similar but their results are inferior. It's hard not to drink it all up the first day, but it's even better the second. Keeps about a week in the refrigerator, but don't leave it out on the counter unless you want to experiment with raw almond yogurt or kefir.

Now you can enjoy lowcarb (depending on type and amount of sweetener if any) delicious vegan milk useful in vegan nogs, cream soups, mac-n-cheese, cream pies, alfredo, and so forth, whilst saving money over wasteful inferior pasteurized storebought concoctions, and keep your almond meal for the same price!

As for the almond meal, that may be another Instructable, but briefly, you spread it out on a half-sheet in a 300 degree F oven stirring a few times here and there until toasty and dry. Store in a jar, use as breadcrumbs, crumb crusts, breading, stuffing, cookies, cakes, and bars, or make into low glycemic granola.

Day 21 - Time is passing quickly

Today is the sixth day of eating wheat. It is going by very quickly.

I fasted this morning -- trying to give my body a good opportunity to get rid of yesterday's food and some other special reasons. It was a wonderful morning.

I fed the boys the granola stuff I made as cereal along with a little raisin bran. One really liked it and the other one ate it but needed a bit of regular cereal after. lol

I finished up some carrot juice for lunch - didn't really feel like eating. If it takes my body this long to get to a norm after eating crappily, I can only imagine how the body really feels when we just over-inundate it over and over and over. I've done that all my life. Sad.

I had a small bowl of the granola stuff with some almond milk. I made some today and it was so easy. I don't know why in my mind I make everything so hard -- guess it's the unknown. I finally had some green smoothie in the evening. I'm just not feeling like eating. This is weird but I feel really good about it.

Day 20 - Two steps back

And what did today bring? Lots of not doing the things I was supposed to!!!! And the result, we both were ornery and sluggish. Interesting. Can I blame all my orneriness onto food? This may have more truth to it than we really realize.

Did have green smoothie for breakfast. That was good. Lunch became eating more and more and not of the good stuff. One good thing though, is at the end of the day, I needed to at least have some wheat and this thought of granola just kept coming to mind. I dumped the rest of the wheat sprouts into the blender and added the rest of the coconut milk. I whizzed it a bit and then put it into a bowl and added oatmeal, honey, raisins, a bit of cinnamon, coconut, and almond pieces. I then remembered some stuff I had in the cupboard -- a dry mix of buckwheat, pumpkin and sunflower seeds and some other stuff (pretty good stuff actually) but there was just a little left. I added it and by that time, it was stiff enough to put in a dish. Put it in the fridge for an hour and then ate some. Pretty good for just putting into it whatever came to mind.
It felt good to be eating something that felt like it was a staple.

Dr. Pepper is food?

I know I'm on a different road here than most of the world but really......!

Went shopping at local grocery store. I was asked if I'd like a bottle of Dr. Pepper which was on special. I said, "No thank you." I was then asked if I would like to donate "it" to the local "FOOD" bank. I politely said, "Not pop". Am I missing something here????

Food: nutriment in solid form

Nutriment: something that nourishes or promotes growth, provides energy, repairs body tissues, and maintains life.

Diastic malt

Diastatic malt has long been a secret of professional bread makers in Europe. It is made from sprouted grains that have been dried and ground. In bread recipes, it replaces the sugar or honey needed to feed the yeast and brown the crust. Because diastatic malt is full of enzymes and vitamins, it increases the nutritional value of the bread. In addition, the action of the enzymes on the yeast and flour improves both the flavor and appearance of the bread; it creates a finer texture and helps the bread stay fresh.

Diastatic malt can be made at home using wheat berries, purchased from a health food store, and your food dehydrator. When using it in bread recipes, remember that it is very potent and only a small amount is needed.

Don't forget that your dehydrator makes a wonderful place to raise your bread.

The method: Place one cup of wheat berries in a wide-mouth glass jar and add 4 cups tepid water. Cover with a piece of nylon net; secure with a rubber band. Let soak about 12 hours. Drain off water (save for soup stock or use to water your plants - it’s full of minerals). Rinse well with tepid water, and drain completely. Repeat rinsing process 3 times a day for 2 days or until the little shoots are about the same length as the grains.

Rinse and drain once again. Place on teflon sheets and allow to dry at medium heat in your dryer. Grind dried sprouts to a fine flour in an electric grinder or blender. This will yield about 1 cup of diastatic malt. Store in a tightly closed glass jar in the refrigerator or freezer. It will keep indefinitely.

http://www.dryit.com/diastaticmalt.html

Day 19 - Feeling yuk after eating yuk

As I pondered yesterday, I thought about how much cooking I'm doing. I know I'm doing kind of okay because we are eating healthier way more than ever before and way more consistently. But I need to zero in on raw again a bit. And then again, maybe winter should be more eating warmer foods than in the spring and summer. That is the season for fruits and veges. Ah - this might be justification! lol

I decided to try some coconut milk. Cooked a batch of oatmeal cereal for everyone for breakfast. Perfect time to try out that milk. I can do this. It was good and fun.

I put the sugar container on the table, thinking everyone (specifically my partner in all this) would do just a "touch"; but boy, I came to a standstill as I watched. I realized that even here I've progressed in my self control because I did not say a word. But later, when the time was right, I suggested he put a little in his spoon and then sprinkle it on his cereal and told him I didn't think he had any idea just how much he'd put on it and said it was at least one tablespoon and probably more. He just smiled at me in his "I know" look.

When I was doing a presentation on wheat, I made diastatic malt. You sprout the wheat, dry it, grind it and it's diastatic malt and it is EXTREMELY sweet - in fact, almost too sweet. However, it does go to show how much "sweet" is in sprouts. We do not need any added sweetener but some things just need a "touch".

We had sauteed mushrooms for lunch and we were both bloated and upset about an hour later. Funny. So hard to let go of the good memories of what you liked. It was a good lesson.

Pizza was ordered by the others in our house. We had a large glass of green smoothie and were going to have just a skinny slice. Neither one of us could even stand the thought of eating it. We are still very much feeling the results of the lunch. Amazing!!!! Again I'm proud of us for recognizing that and resisting. We very well could have eaten it anyway. We ARE progressing!!!

Update: Later in the evening I was at that point of "what can I eat" -- it's that time of night when before it was eat everything and never finding what you wanted. I realized I hadn't eaten wheat all day. Went and got some sprouts, added some coconut milk and half a banana and what a difference in the munchy cravings. I've always thought this was happening but tonight it is very evident that it does!!

Garlic and onions

My growing up years did not have garlic and onions in them so this is kind of foreign to me. Through the years, my husband has acquainted me with them a bit and we do use onions quite a bit. Of course, at first, I had to think I didn't like them and then see that I did. It's kind of been the same now with garlic. The Authentic Italian Red Sauce was my beginning with the garlic. I can't believe I've missed out on this for most of my life. Since I've been doing the herb thing, our house smells like garlic and onions a lot ---- AND, DO YOU KNOW HOW GOOD THEY ARE FOR YOU!!!!! They are so power packed with medicinal qualities.

This is just sooooooooo fun!!!!

Authentic Italian Red Sauce

3-4 TBLSP extra virgin olive oil
4-8 fresh garlic cloves **NOT garlic powder**
1 (29 oz) can of tomatoes (you can add another 14 oz can if you desire a milder sauce)
1/4 cup tomato paste
1/4 cup fresh basil, or as much fresh basil you desire **NOT dried basil**
1 tsp Better Than Boullion, beef flavor OR 1 beef bouillon cube
Mild cayenne pepper to taste **OPTIONAL** Not too much and not if kids are eating it. You can always add it to your own plate.

The secret to making it perfectly is to use the correct ingredients and, more importantly, you have to make it with love. Don't ever cook this when you're angry; it doesn't turn out right.

Blend up the tomatoes from the can so they are a fairly smooth consistency. Mince garlic with mincer and put in sauce pan with olive oil. don't be shy with the garlic. I use about 8 medium cloves. You'll think it's too much, but it's not. It really gives the sauce that kick. Turn on heat just until the garlic starts to really sizzle. Do not overcook the garlic. Do not let it turn color. It will loose its flavor and turn bitter. Add tomatoes to garlic and olive oil. Bring to a simmer. Add tomatoe paste, bouillon, fresh basil and cayenne pepper. Bring to a simmer. Let cook a minute or two. Enjoy!!!! This does not need to cook a long time. It will actually loose its pungent flavor if you do. This sauce will store for a long time sealed properly and kept in the refrigerator.

The sauce is very good on many things: zucchini and onions sauteed in clarified butter and sea salt; thinly sliced cabbage (to resemble fettuccine) lightly steamed; spaghetti squash; baked potato; onion, carrots and yellow squash sauteed; buttered brown rice with cayenne on top, sauteed chicken or beef strips; for just a few

Day 18 - Dinner just for me? No one else liked it.

Had wheat sprouts cooked a bit in a double boiler. I tasted them and I just couldn't identify what they reminded me of. Finally a few hours later when I tasted them again (they were a bit dryer and a little harder), I figured it out. They tasted just like pine nuts. It was awesome. That has some possibilities and if none other, to have a unique taste for breakfast.

We had a vege sandwich for lunch.

Dinner was a red sauce recipe given to me by my daughter-in-law. She went to Italy on her mission and they truly make it from scratch and there is very little cooking. I love it. I cooked a spaghetti squash and cabbage. I had both, along with some wheat sprouts, under my sauce.
This was NOT a big hit for the rest of the family -- in fact it wasn't even a little hit. I went to feel guilty and then had the thought that I should be entitled to a favorite once a year, I think? Or, why not even twice a year. lol

And so, one more day completed.

Day 17 - It's amazing that so little food is so satisying

This always happens when one doesn't prepare!!! When one isn't home, one has a hard time when they get home and it's time for -- dinner!!!!

We had a salad and I forgot to put the wheat sprouts on it. I had one small strip of grilled chicken with it. We also had the plantain - cut in circles and browned/cooked in a little oil. I had about four of those. After dinner I made the green smoothie and put the wheat sprouts in it and had some. Too funny -- it's not the best green smoothie I've made and it's not because of the wheat sprouts. You win some, you come in fourth with some; this one is probably sixth (too much ginger and too many apples because they are too pulpee), but it wasn't the worst one I've ever made. lol

I did eat wheat sprouts this morning with some bran flakes and raisins. I added a bit of honey. Lunch was late so just grabbed an apple.

It really is amazing to just go and go and eat so little and be full and satisfied.

Day 16 - Let the eating wheat everyday begin

Just learned that ninety percent (90%) of all disease starts in the colon. So I did some testing and we are not clean!!! The cleanse was just the beginning of what will probably be a several month process. I knew it wouldn't be instant but again I think I was in denial. For this, we are using Dr. Christopher's Formulas. They work! We can vouch for that by experience. There are surely some wonderful stories of people who have been to doctor after doctor for years and the healing results they've had using herbs.

I love the Lord's creations with a much greater vision than I've ever had before and now understand what the world does with God's creations. Many drugs are made from a plant- a part that has been isolated and then they sometimes even synthesize it. So sad!!!

We had sprouted wheat with 3 T of yogurt for breakfast. (Now we aren't supposed to be using dairy products but I had no time and this had to do - I know everyone can relate! lol) I had a green smoothie for lunch.

I fixed baked salmon and with that we had kind of a stir fry but I steamed the celery and broccoli and then added 1/2 of the bean sprouts. I then used about 1 T of butter and stir fried the other half of the bean sprouts and then put everything together and also added cooked wheat berries (wheat that has been boiled). Ya know -- it wasn't half bad. It all got eaten which surprised me.

Now I know I still have a long ways to go to get this down but I'm so pleased that today I ate wheat twice. I'm very blessed!!!! Answers to prayers are real!!!!!!!!!!

I did do some weight lifting this morning and will do the comparison after 10 days.

Day 15 - Detoxing? I think so.

My husband is being so supportive!! It's awesome. I'm very pleased with my overcoming me. There have been rice crispy treats on the cupboard and I was only tempted a couple of times but the temptation was easily overcome. This is very exciting to me.

We had cream of wheat cereal for breakfast. It was warm, tasty and filling. What a way to begin a day! I remembered that I wanted to do the 10 days of eating wheat everyday and decided I need to start tomorrow.

My general vitality has always been lower than my husband's so I've known I was worse off than he was -- yet he has all the worldly signs and on all the meds (heart trouble, high cholesterol and triglycerides and high blood pressure). He was who I was talking about the denial part. Yet, today I've realized I am really in denial. I'm worse off inside than he is. His turn around time of elimination after fasting was 36 hours and mine was 48. I must be detoxing off and on because I'm just off and on - quite interesting.

Just realized -- I wrote the above before I ran errands and as I was driving home, I was thinking about this day so far - not much energy, spacey, tired...... - and I remembered reading that detox happens in 7's - 7 days, 7 weeks, 7 months, 7 years. I then counted and today is day 7. I really AM detoxing!! I can now let go of wondering what is happening and enjoy the day as it is. It's kind of neat when you can zero into what your body feels and then recognize what is happening.

We had leftover potatoes (cut in really small cubes and browned) and black beans with salsa on them. Not much originality there!

Day 14 - Waited too long to decide what to fix for dinner

Had green smoothies for breakfast and for lunch had 1/4 of a yellow, orange and red bell pepper.

Waited too long to really prepare something for dinner. Fed the rest of the family spaghetti and salad and we just had the salad and half a steamed sweet potato. We were both full and quite content.

While grocery shopping I saw those larger green bananas so I checked them out wondering why they were different. They were plantains. Now this really got my attention because in the herb class, that is a really good herb. So I did some research, of course on the internet and what a wonderful tool right at our fingertips, and learned a lot. We'll be having it for dinner one of these nights so everyone can taste it.

These two little boys keep me on track. They are constantly asking me if this food is healthy. One day a few weeks ago, one asked me why I didn't eat with them sometimes - was it because I was fasting or because it was unhealthy. I told him sometimes it was both reasons. He then said, "If it's because it's unhealthy, why do you feed it to us." Well, out of the mouths of babes... what else can I say - then or now. I was humbled, and still am as they ask questions in their desire to learn of eating God's created foods.

Day 13 - A day of roll with the flow

I got up knowing I should begin eating. I juiced carrots and we drank it most of the day. While coming home from Church, I was pleading to know what I could cook for dinner to feed our guests and that my husband could also eat (I had every plan to only do the carrot juice the whole day). This idea came to mind and when I told him, he was soooo excited and said it really sounded good.

We fed our guests little steaks along with what we got to eat which were red potatoes cut in cubes and steamed with onions and garlic. We also had steamed carrots, broccoli and cauliflower. It was a hit with everyone. I chose to eat a little and it WAS yummy. I made some clarified butter and we put a little on our potatoes.

It was a good day. I'm very thankful for inspiration!!!!

Day 12 - Pretty uneventful

Since I had about 1 3/4 cup of prune juice left, I decided to do the same thing this morning and then drink apple juice until noon. Things did not happen like they've happened the other 3 days. I have to admit I was surprised and I think I'm thinking someone knew what they were talking about. I began the water fast at noon; husband has done it all day.

We talked about this cleanse versus the The Master Cleanse. We both prefer The Master Cleanse. To drink lemonade was just so much easier. I did find my tongue is still coated and am wondering if after water fasting it will clear.

I'm glad we are where we are. It seems we are deciding what to do as we go - and that is good. I'm thinking he'll be eating before me but that's okay.

He lost some weight while working a few months this past summer driving around taking pictures. He shared that he would eat veges while driving around - just snacking on them kind of all day long. He commented today that maybe that was the reason he lost the weight. I was worried about him being able to eat raw but I think he already knows how. This is getting even more exciting.

I have to feed company tomorrow - already signed up before I knew we were doing this. That ole cookin' just gets in the way!!! lol

Day 11 - The last day of eating only juice

I got up and could face the juices. And I felt good! One of the side benefits is, of course, a bit of weight is lost and I got on the scales this morning and it was 3 1/2 pounds. That didn't excite me as much as usual and my thoughts keep going to what's happening on the inside of my body. I read how many feet the bowels were once and I remember being astounded so I again looked it up --- small intestines are approximately 23 feet long and the colon is about 5 feet long. I can't imagine -- but that's a long ways to travel! No wonder we get plugged and need a good cleaning once in awhile and then must be vigilant to try and not put stuff in there that would build a dam. What a visual!!!

We just didn't drink as much today. Life got in the way. Looking forward to tomorrow -- just water -- and I hope I can remember to do it often.

I asked my husband tonight if he wanted apple juice for supper. We had a good laugh.
I think I'm starting to get a little hungry. Previously to tonight, I've not even had an inkling.

Day 10 - A myriad of no energy and energy - a roller coaster....

Was a pretty rough morning. I had dropsy and just kept lying down and thinking I could sleep a little but life didn't allow that, of course. However, when up and doing, it was sloooow. Then about noon I had this burst of energy. Amazing! And then I got sluggish again a few hours later. I've had more gurgling noises in the bowels than I've had in years. It is quite fun to listen and to feel. And, the prune juice did do things a bit differently than the grape juice, of course. lol We only drank 3/4 gallon of apple juice between the two of us. It got to the point that I couldn't even stand the thought of it and in the evening only drank water.

I just keep thinking of the good things that are happening in the body and my desire to keep these things happening when this is over.

Denial again came up. It was said that it goes through so fast, the bowels are working just fine. I again reminded us of the health problems manifesting themselves (blocked arteries, high cholesterol and triglycerides, high blood pressure, low kidney function) and many people have had these things reversed when they've made specific changes in their eating.

Just a quick note about all the juice we're drinking ----- "If nothing were done to replace in the body something in volume equal to the quantity of matter so eliminated, then the body would naturally be dehydrated to that extent. Therefore, we replace the toxic or acid material so removed by drinking fruit juices." "Herbal Home Health Care", by Dr. John R. Christopher.

Day 9 - The beginning is here

Today we began our cleanse!!!! I am sooooo glad it is finally here!!!! Boy, when I looked at the juice I was wondering if I'd be able to do this. But so far so good. And, it didn't affect me nor my husband as badly as we thought it might. We're doing this cleanse.

Isn't it funny -- the day one begins, a meal needs to be taken to someone. My husband said, "This is not fair!" I said: "Life isn't fair!" Of course it's one of his favorite meals (and mine) and the smell in the house is absolutely scrumptious.

I don't know where I'd put a meal anyway. I've drunk 8 ounces of something every half hour and am I'm so full!

We're doing apple juice for the main juice. It really tasted good. Wonder if it'll still taste good on the third day. lol One of the kids had some and he said, "Have I had this before?" He was liking it! Now that is sad. We eat apples and they're in our smoothies or in our juicing -- but we've never just done apples alone. He very much enjoyed our "cleanse" food! lol

We've had headaches, joint aches, thought I had something going on in the appendix area, eye sight is fluctuating, skin is very dry, tired........ just to name a few. And it's only day one.

Oh NO!!!! I just realized and went and checked and I bought grape juice - not prune juice. Gotta run to the store. I'm so ditzy sometimes. Obviously something is still happening because of the aches and pains and no wonder we didn't react as we thought we might. Tomorrow is another day!

Day 8 - A pretty blah day in the eating department

We didn't eat breakfast. Just not hungry. Had a vege sandwich for lunch. Had elk steaks and fried potatoes. What a way to begin our cleanse! NOT!!!

Day 7 - When you eat whole foods, you can sustain yourself on 1/3 of what you normally eat

Decided to have wheat sprouts for breakfast. Wondered how they'd be pureed. So I did and poured it in a bowl. It was like milk. So I added more sprouts and some blueberries and waa laa - breakfast. Now I know if I want a bit of milky liquid - liquify sprouts. Interesting learning.

We had the opportunity to eat out and I just didn't even want to. Driving by one of our old favorite places to eat, I thought about what I felt like every time I ate there. I'm proud of us for resisting. I soooooo want the health that is available to me if I will eat the whole foods.

Interesting that when one eats whole foods, we can sustain ourselves at four to five times increase in more power, energy, vitality and life on about one-third the quantity of our current food. We are eating less already.

I feel like I've been at the left swing of a pendulum and have progressed and come to what I thought was the middle. It wasn't quite right there so I'm now at the right swing of this large pendulum. I think I have to be here to learn.