A big part of eating better is having lots of tools in your bag. We like to think our network of local chefs provides a pretty tasty multipurpose meal gizmo for you. But they’ve also got great ideas to add to your home cooking handiwork.
So we’re firing up a little video series we call Quick and Mighty. Easy, fun and yum recipes from the talented local chefs in the Power Supply network, plus intros to these food smarties crafting your meals.
Before we get to the chefs… we're kicking things off this week with a key staple item for no-dairy shakes, almond milk.
Check out the video below for this personal favorite in all its frothy goodness, and follow us on Instagram to see the new how-to videos as they roll out.
Hard not to love homemade almond milk. It's easy and inexpensive to make, beats the pants off any store-bought brand and has been a big part of my intentional eating story. Along with some cut up fruit and nuts, makes for a great “cereal” replacement too.
For all you folks who prefer the written word, here's the recipe detail. Also posted on our facebook page. For more Quick and Mighty videos as they roll out...follow us on Instagram.
Frothy delicious homemade almond milk
[makes about a pitcher, takes about 10-15 minutes all in]
INGREDIENTS:
Raw almonds (2-3 cups)
Honey
Water
Nut milk bag (about $10 on Amazon)
DIRECTIONS:
Soak raw almonds overnight in water. Rinse them in a strainer the next morn. Grab a couple fistfuls of the almonds, toss in blender. Fill with water up to about the 4 cup mark. Add a squeeze of honey if a dab of natural sweetness moves you (does me every time).
Blend away. I've done it with my 17 year old wedding gift Sunbeam basic model as well as a cranked up Vitamix. If your machine is closer to the former, you'll want to use the higher settings. If closer to a high speed, turbo kind of machine, careful not to overdo it or you'll get such a fine mix it'll be hard to strain.
Then strain your mix through the nut milk bag into a pitcher. Good forearm workout too to get all that goodness squeezed out. Repeat the process until you're through your soaked almonds. Then chill and enjoy.
They plump up when you soak overnight. So I typically get two rounds of blending (4 fistfuls) from a couple dry cups. Lands me with a full pitcher which usually lasts 4-5 days (shakes, and my faux cereal for breakfast) if I keep it covered.
You'll notice some "abouts" in here in terms of measurement. Great thing about this recipe is you can so easily tweak to taste. Want stronger? More almonds/less water. Want less almondy? Less almonds/more water. All good.