A Sucker for Health Kicks

BY

-

Mon, 23 Sep 2013 - 12:57 GMT

BY

Mon, 23 Sep 2013 - 12:57 GMT

You could say I've tried every kind of eating habit there is to try
By Rehaam Romero
It's taken me years to finally settle on a way of eating that made sense with my brain, my stomach and my inner food snob. I have tried every health kick ever invented and that includes veganism, vegetarianism, pescetarianism, complete low-carb, low fat and raw foodism. There is only one thing that I've found that fits into all of these lifestyles: nut milk. Nut milk is the byproduct of blending together filtered water and nuts to form a creamy, frothy liquid that very closely resembles milk. It tastes absolutely nothing like milk but it's lower in fat and sugars and is lactose free for of all you who can't stomach it. The taste is what you would imagine, subtle and yet distinctly like whatever nut you've used to make it. The texture is creamy and rich because of the fats in the nuts, but not as fatty as milk or cream, especially the Egyptian varieties. Occasionally you will find some cartons of almond milk in stores here, but trust me when I say it's cheaper and easier to make your own and the results are astoundingly better. You could use any nut, my favorites are almonds and cashews, but they'll vary wildly in taste and the sediment they leave behind. Cashews disappear into the liquid while almonds leave behind plenty of meal that you can dry out in the oven and use in cereal. I've made plenty of batches of almond milk in my life and they work perfectly in cereal, aren't too shabby in coffee and tea, cannot be beaten in smoothies but they're best drank cold straight from the fridge. Almond Milk 1 cup of raw almonds 3 cups of filtered water 1. Soak the almonds in the water overnight or for at least two hours. 2. Throw the whole thing into a powerful blender and whiz away until you can no longer see any almond particles and the liquid has turned a creamy white color. 3. Drain in a fine strainer lined with cheesecloth over a bowl until all the liquid has filtered through, then squeeze the cheesecloth to get every bit of nutty goodness out of the sediment. 4. If you're feeling creative, return the milk to the blender and sweeten with honey or dates, add vanilla or cocoa or blend together with fruit and ice. 

Comments

0

Leave a Comment

Be Social