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I have been a vegetarian for 18 1/2 years.  More recently I gave up dairy as well.  At first I gave up dairy for more ethical and nutritional reasons.  I went back to dairy around the holidays last year, but quickly found out that my body just doesn't tolerate it well.  You wouldn't believe the number of people who ask me, when I tell them I am both vegetarian and don't eat dairy, "What do you eat?!"  So, I thought I would post here from time to time some of the recipes we like here at home (my whole family is vegetarian, but the rest of them eat dairy) for anyone who may like them... AND so that if anyone asks me again, I can just refer them to my blog. 

A lot of vegetarians turn to soy products as a protein source and because it can be used in so many different types of recipes.  Well, we use it too, but I have found that because I have used it for so long (it is in many prepared veggie foods like veggie burgers, veggie dogs, soy milk, etc.), that I have developed  a sensitivity to it, as well.  Like dairy, soy is a mucus producer and  too much of it messes with my sinuses and makes me woozy and plugs my ears.  So while I can have soy, I just have had to cut way back.

Soy milk is popular and readily available.  Alternatives to it are pricier, as they are not as popular.  I found that I really liked almond milk over, say, rice milk, which is okay, but I just like almond milk better.

Almonds are very good for you.  They contain those coveted essential fatty acids, are lower in fat than most other nuts, are a one of those "good" fats you should be eating, and my mother's doctor has her eating them (the raw, not the roasted and salted) to help her lower her cholesterol.

BUT, almond milk is expensive.  $3.00 or more for a quart... and that wasn't even for the organic price.  So, I looked into making my own and it is so very, very easy.

First, I tried buying organic almonds in bulk, but even in bulk they were something like $16.oo a lb!!  That was going to yield me about a pint with what I could afford, so I knew that, unfortunately, I was going to need to use conventional almonds.  Conventionally grown things are, for those of  you who don't know, those that are grown not using organic methods.  Now, I love to buy locally and organically, but whenever I start to do more of that, our budget starts to take a nose-dive pretty quickly.  P and I have no debt other than our mortgage and we've worked hard to get it that way and work hard to keep it  that way.  That's surely another blog for another time, but let's just say I'm striving for balance and I just couldn't do the organic almonds with our one-income family!

But then my mom... my wonderful mom... bought me a freezer AND a Sam's Club card for Mother's Day.  My mom... she's like that.  She wanted to get me the freezer and the card and it just happened to be around Mother's Day and so she said that was my present.  I don't quite know how that works...me being her daughter and all... but like I said, she's like that.

So, now I just get a big bag of almonds very inexpensively at Sam's and keep them in my freezer.  A couple of handfuls of almonds in a bowl of water to soak in your fridge is all you need to start.  I always keep a bowl soaking in my fridge.  I change the water daily, only putting as much in the bowl as I will use up in a few days.

 Place  some ice (if you want it cold) and water up to 2 cups in a blender.  Add a handful of soaked almonds.  Add some vanilla if you want (good for cereal and smoothies) and a pinch of salt.  Blend, blend, blend on high.  If you have a Vita Mix (pictured here), start low and increase to the highest speed.

And that's that!  Delicious, creamy almond milk!

You can keep this in the refrigerator for a few days for using on cereal and such or use it right away.  If you put it in the fridge, nut meal will settle to the bottom.  Just give it a good shake! You can strain this if you like, but if I'm using it on something like cereal, smoothies, or cooking with it in a recipe, I just leave it.  I think I would strain it if I just wanted it to drink.  This recipe works with rice too, for rice milk.    You can just keep a batch of cooked rice in the fridge. Adjust seasonings to your taste and I like to use less water, because I find rice milk to be thinner.

Give this a try if you have allergies to milk or just don't do dairy.  You'll find it's so fast and easy as well as fresh and tasty!  Enjoy!

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Comments

Sep. 4, 2006 - Untitled Comment

Posted by Kelli

Hi!
Another thing we have in common! I have been a vegetarian for almost 2 years. I still cook meat for my family 1-2 times a week. My husband has come a long way in the last year, and likes that we don't eat it at every meal.
Your almond milk sounds very easy to make and delicious!
Kelli
www.kellishouse.blogspot.com

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Sep. 4, 2006 - Blessings to you

Posted by Jeanne

Thanks for coming to visit me and Rabbit, Rabbit!
May we be blessed with a glorious September.
Love Jeanne
Ontario Canada

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