Dispatch From The Prairie: Almond Milk


So I’ve been busy lately, dealing with some pretty heavy personal stuff, but in parallel I have been working really hard to keep focused and positive, head up, eyes on the horizon…but not overlooking the beauty in front of of me.

When I do things at home, mostly related to what I’m cooking or eating, things that to me feel like going old school, I refer to those things as like being on the prairie. The latest occurrence of that found me in the kitchen, squeezing a nut bag (heh heh), making my own almond milk.

There is no shortage of diet “propaganda,” and I’ve started to half joke about the fact that if you want to be safe about what you ingest, you should go on a water diet.

All joking aside, there’s been some negative publicity around certain emulsifiers in almond milk…and I’ve always been intrigued with the idea of making my own. So I recently went for it. And I haven’t turned back. Homemade almond milk is easy and delicious. I control the crap that goes into my body. If the biggest downside is needing to shake it, I can handle that.

I soak about a cup of almonds overnight. Then I blend them with 1.5 cups of water to make a thick-ish paste. I then add another 2.5 cups of water, about 40g of maple syrup, and a tsp of vanilla, and blend that until it’s got a good froth on top. I strain it through a nut bag, bottle and cap it, chill it, and then I am good to go. It’s great in coffee and even better in cereal.

Nothing to be afraid of. No fancy blender. It goes back to what I’ve said all along. Just do something. Try. If it doesn’t work out, who cares? Every step gets you closer to your goal.

And if you’re cutting back on meat, I can’t recommend lentils enough. Who knew? Try this. You won’t regret it. I was intrigued by the combination of ingredients, and I went for it. No looking back.

It’s how I live, and that includes how I eat. Just do something. Go!


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