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  #21  
Old 05-06-2007, 02:40 PM
Brit Brit is offline
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Hi cmleidi
I absolutely understand - sugar and sodium are added to everytyhing! But it is so easy to make 'nut milk' at home - and that way you know what you are getting!
Here is one of the recipes I use:
Almond milk
Easy, nutritious and tasty!
Great vegan drink.
Perfect if you are lactose intolerant or watching sugar or salt intake.
  • Organic Almonds
  • Water
  • Flavorings are optional (see below)
Start with whole organic almonds and soak them overnight in water.
This is called sprouting. Many people who are allergic to nuts find that if the nuts (except peanuts) are sprouted they have no reaction. Peanuts are another issue and should not be used tomake milks. But try pecan, walnut, etc. - they are tasty and nutritious.

Experiment with the ratio:
1 part almonds - 2 to 4 parts water.
(I prefer 1 part almonds to 3 parts water - it's all about taste)

You might wish to blanch the almonds (dip in boiling water) and remove the skins (they come right off) but it isn't necessary.

Liquify the almonds and water in blender.

You might want to flavor it with some organic sweetener (stevia) or vanilla or maple syrup. I also like to add a dash of cinnamon sometimes.

Strain the liquid and you have almond milk. Refrigerate and use it for anything you would use milk in... like hot cocoa
But don't discard the almond meat. Use it as a basis for almond cheez!
Blessings,
BE
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  #22  
Old 05-06-2007, 06:33 PM
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IndigoWolf IndigoWolf is offline
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"sugar and sodium are added to everytyhing! "

This is so unbelievably true! Even the dog food companies have turned dog food into what amounts to dog candy! No wonder they started telling everyone to brush their dog's teeth. I would too if I knew we were feeding them a consistant diet of sugar. What if all those anxiety attacks are really all about "sugar highs"? Let's give them prozac to control their sugar hyperactivity.

OK, back to people food, please forgive the interruption. The statement just hit a strong cord with me.

Love,
WoDi
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  #23  
Old 05-06-2007, 10:21 PM
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Pegasus Pegasus is offline
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Posts: 643
Default almond cheese

Do you have a recipe for the almond cheese?

Quote:
Originally Posted by Brit
Hi cmleidi
I absolutely understand - sugar and sodium are added to everytyhing! But it is so easy to make 'nut milk' at home - and that way you know what you are getting!
Here is one of the recipes I use:
Almond milk
Easy, nutritious and tasty!
Great vegan drink.
Perfect if you are lactose intolerant or watching sugar or salt intake.
  • Organic Almonds
  • Water
  • Flavorings are optional (see below)
Start with whole organic almonds and soak them overnight in water.
This is called sprouting. Many people who are allergic to nuts find that if the nuts (except peanuts) are sprouted they have no reaction. Peanuts are another issue and should not be used tomake milks. But try pecan, walnut, etc. - they are tasty and nutritious.

Experiment with the ratio:
1 part almonds - 2 to 4 parts water.
(I prefer 1 part almonds to 3 parts water - it's all about taste)

You might wish to blanch the almonds (dip in boiling water) and remove the skins (they come right off) but it isn't necessary.

Liquify the almonds and water in blender.

You might want to flavor it with some organic sweetener (stevia) or vanilla or maple syrup. I also like to add a dash of cinnamon sometimes.

Strain the liquid and you have almond milk. Refrigerate and use it for anything you would use milk in... like hot cocoa
But don't discard the almond meat. Use it as a basis for almond cheez!
Blessings,
BE
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  #24  
Old 05-07-2007, 02:21 AM
Brit Brit is offline
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Hi Pegasus
Here you go

Almond Cheeze
A healthy alternative to pasteurized cheeses.
  • 1 Cup almonds soaked and blanched
  • 2 Cups coconut water
  • 1 Tbl Light miso
  • 2 Tbl Scallions, Minced
  • 1 Tsp each Basil, thyme and oregano, minced
  • 1 Tsp Ume boshi paste
Blend all ingredients in a food processor.

Pour the mixture into a jar.

Cover the opening with cheesecloth and secure with a rubber band.

Allow the Cheez to ferment 3 to 4 hours.

Turn the jar upside-down in a bowl to make for a drier cheez and to remove the 'whey', which you can use for a sauce or dressing.


Don't stop there.
Use the basis of this cheez recipe and experiment. Instead of almonds, try using macadamia nuts, walnuts, or add some pine nuts to the mixture for a creamier consistency.
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  #25  
Old 05-20-2007, 11:11 AM
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Pegasus Pegasus is offline
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Default almond cheese

Thank you very much
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  #26  
Old 07-25-2014, 05:46 AM
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Norma Rae Norma Rae is offline
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Have been trolling through some old posts on the EB and enjoying getting to know some of you by time traveling to the past. Enjoyed this thread on soy. As a long-time vegetarian, I've eaten my share of soy, but over the last 5 years or so, have learned to avoid it due to similar concerns voiced here--still indulge occasionally in tempeh (more than tofu). But keeping my veg diet to actual real food and not processed junk (like tofu) just makes the most sense, doesn't it?

Did any of you happen to hear the following story on NPR about wood pulp? Read those labels...the cellulose used in the "food" industry is usually from wood pulp. It's found even in grated cheese. Just more reason to eat real, non-processed food instead of anything found in a package (usually plastic):

http://www.npr.org/blogs/thesalt/20...ating-wood-pulp

Namaste,
Steph
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Last edited by Norma Rae : 07-25-2014 at 08:18 PM.
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