We absolutely, totally, one hundred percent-ly adore ReadyMade Magazine. It's one of those magazines that we open right away, even if we're only waiting in the car after picking up our mail. We just have to rip it open and see what the newly featured DIY projects are and the enticing recipes. One of the recipe's from the Oct/Nov issue grabbed our attention and we rushed home to give it a try.
Vanessa Barrington's Almond Milk recipe is so dang easy that it's almost embarrassing. HERE's a link to the recipe on the Ready Made site plus you can view it below too. Basically, puree water soaked almonds with the water they were soaking in overnight and you have your own homemade almond milk! Since we really try to eat clean all throughout the week, this has been an awesome addition to our morning Green Monster smoothies and steel cut oatmeal too. Check out our step-by-step photo recap below.
PS - Make sure to read how to use the leftover almonds puree pieces too. We love a recipe that wastes nothing!
Recipe:
1. Soak the almonds in 8 cups water overnight or for up to 15 hours in a bowl in the refrigerator.
2. Puree the almonds, using all of the water, in batches in a blender and strain pulp through a medium-mesh strainer. Pour into a jar, seal, and refrigerate. The milk will keep, refrigerated, for 5 days.
3. If desired, sweeten and flavor to taste with vanilla, cinnamon, honey, maple syrup, sugar, or agave nectar. Shake before serving.
Our ripped out recipe from ReadyMade and our 2 cups of almonds. We were skeptical at first, but now we're mega believers in DIY almond milk.
Putting the almonds into their overnight 'bath!'
They were swollen and water logged the next morning.
Scooped out half of the almonds and half of the milk...
Set the blender on puree and watched the milky color emerge!
A very important step in the process...straining out all the almond bits!
AWESOME close up of the straining process.
And then we laid the leftovers from the strainer on a non-stick cookie sheet.
Tah-dah...we have strained and scrumptious almond milk!
Then we mixed in some flavoring...Agave & Cinnamon on the left and Honey & Vanilla on the right!
Cha-ching!
Baking off the bits...
Sweet! Nothing goes to waste in this recipe...
I knew I saved that old Parmesan cheese jar for something special. We now sprinkle this dried out almond pulp onto our morning oatmeal or smoothies!
Take a minute and check out our other awesome weekly recipe re-caps we've featured so far: Peanut Butter Ice Cream Pie, Sweet Frozen Lime Slices, Amy's Awesome Homemade Pizza Crust, Brownie Caramel (Pecan) Cake, Papa Horner's Grill Top Paella, What's New Cupcake's Chocolate Chunk Surprise, Green Monster Smoothie, Bacon/Onion Compote Served on Crostini with Gruyere, Eat Clean's Meal in a Bowl Soup, Elie Krieger's Thai-Style Halibut with Coconut Curry Broth, Williams Sonoma's Cauliflower with Orange Zest and Green Onion, Williams Sonoma's Summer Fruit Parfaits, Williams Sonoma's Grilled Beef Fillets with Mushrooms and Red Wine Sauce, Eat Clean's Tam's Constitutional Muffins, Healthy for Life's Stuffed Peppers, Mango, Dill and Cilantro Gazpacho, Women's Health Curried Sweet Potato and Chickpea Stew, Real Simple's Vegetarian Tacos, Aunt Beth's Pineapple Souffle, 15 Minute Cream Biscuits, Sunset Magazine's North Indian Style Spinach Chicken, Mrs. O'Callaghan's Soda Bread, Jordan's Momma's Quiche Lorraine, Shelby's Leek and Lima Bean Soup, Rosemary Grilled Kabobs, Homemade Tomato Soup, Easy Fruit Cobbler, Macho Man Meatballs, Super Bowl Dip Trio, Nana's No Bake Cheesecake, Rum Cake and Microwave Spiced Nuts.
