Tag Archives: almond milk

March 31, 2016 · 7:52 pm

HOW TO MAKE DAIRY FREE KEFIR

A few weeks ago on Intstagram I shared that I have been making my own almond milk kefir and a few people asked me to write a post about how I make it.

I am a fan of eating probiotics because they do wonders for you gut. A few months ago I tried adding dairy based lactose-free kefir in to my diet and to be honest it constipated me in the worst way. Because of that I began to research dairy-free kefir alternatives and came across The Cultured Food Life blog which is a wealth of information.

I was and still am shocked at how easy it is to make kefir if you follow a few key steps and avoid using anything metal. When I first started making kefir my results were hit and miss and I couldn’t figure out why until I realized that I was either stirring the mixture with one of my metal chopsticks or using mason jars with metal lids…I later learned that using metal is a no no because the kefir culture reacts poorly to it.

In order to avoid metal lids I ordered THESE jars from The Jar Store (such good prices) and haven’t had a problem since, though I will say that pouring the kefir out of these jars can be a little messy (live and learn).

Almond Milk Kefir How to Recipe Numbered

METHOD

(IMAGE 1) Pour 4 cups non-dairy milk (I use almond milk) into your glass vessel along with 1 packet of freeze dried Kefir starter (like THIS one) and 1 tsp of sugar. Since we are not using dairy based milk that contains sugars, you need to add some, but don’t worry about any extra carbs because the culture will eat the sugar. Stir using a wooden or plastic spoon.

(IMAGE 2) Place the lid on the vessel and allow it to sit on the counter for 12-24 hours until it looks like image 2. How long it takes for the kefir to mature will depend on how warm it is, etc. Once the kefir is done place it in the fridge.

(IMAGE 3) This is what the kefir looks like after it has been in the fridge for a day (it thoroughly disgusts my kids!).

(IMAGE 4) Stir-up the kefir and you are good to go. I use it mostly in smoothies, but have also used it in my homemade protein bars.

It is really simple to make more kefir. When you have about 1/2c of kefir remaining, add 1 tsp of sugar, 4 cups of non-dairy milk, and leave it out on the counter again. It will take a few hours more for the kefir to cure since it started out cold from having been in the refrigerator. I can make kefir this way 5-6 more times before starting the process all over again with a new packet of freeze dried starter.

I have used several brands of yogurt/kefir starter and they all have worked well.

I am interested in trying to make kefir with real kefir grains because once you have those you can use them indefinitely.

Happy culturing!

image above of different types of non-dairy kefir is from Cultured Food Life.

BANANA BREAD OATMEAL

Banana Bread Oatmeal

This recipe is so simple. My daughter is an oatmeal fiend, so first thing in the morning I gather my oatmeal ingredients and put it on the stove to cook. This allows me to let it cook while I sit down at the computer and put my daily plan together (before the kids wake-up). By the time my daughter comes downstairs for breakfast the oatmeal is ready, thickened, and cooled down enough for her to eat.

I have MANY oatmeal variations, but this is the current favorite in our house…it feels like the favorite flavor rotates every few weeks. Maybe it will become one of your new favorites…

INGREDIENTS

1 cup rolled oats (We use Bob’s Red Mill’s Gluten Free Rolled Oats)

1 1/2 cups water

1 banana, sliced

1/4 tsp cinnamon

2 packets of Sweetleaf stevia

Photo Courtesy of Bob's Red Mill

As I said, this recipe is so simple. Pour all of the ingredients into a small pot on medium heat and bring it to a boil. Once the oatmeal comes to a boil, turn the heat down to low and simmer until you reach your desired consistency.

Top with coconut sugar or maple syrup and chopped nuts (I used my Apple Pie Infused Pecans). We also love to add some homemade almond milk (the plain version).

For a printable version of this recipe click here.

2 Comments

Filed under Gluten Free, Grains, Kid Friendly, Quick, Recipes, Vegan, Vegetarian

Tagged as almond milk, apple pie infused pecans, banana, banana bread, Bob's Red Mill, coconut sugar, gluten free, pecan, quick breakfast, rolled oats, Sweetleaf Stevia, vegan, vegetarian

January 28, 2011 · 2:45 pm

HOMEMADE STRAWBERRY ALMOND MILK

Strawberry Almond Milk

Homemade almond milk is sooooooo creamy and NOTHING like the almond milk you buy in the store. Today I made some plain almond milk and when my son came home from school I used it to make him strawberry almond milk, which is one of his favorites. As we were sitting around the kitchen island drinking the strawberry milk, I mentioned that I was going to post my recipe for plain almond milk and my husband told me that I NEEDED to post my recipe for the strawberry milk as well (he was literally telling me this while drinking the tiny amount of strawberry milk that was left straight out of the blender container). I hope you enjoy the strawberry milk as much as we do!

INGREDIENTS FOR PLAIN ALMOND MILK

2 cups raw almonds

4 cups filtered water

INGREDIENTS FOR STRAWBERRY MILK

1 cup plain almond milk

1 ½ – 2 cups frozen strawberries

2 tsp. raw agave syrup (adjust depending upon the sweetness of your berries)

Place the raw almonds in a container and fill the container with filtered water. Place the container in the fridge overnight to soak.

Soak the Almonds in Water

Almonds Soaked Overnight in Fridge

NOTE: The almond milk can be made without soaking the almonds, but I strongly suggest that you do. Soaking the nuts will make the milk more creamy, but the main reason you want to soak the nuts is to destroy the enzyme inhibitor. Nuts were created with an enzyme inhibitor that prevents them from prematurely sprouting. This inhibitor also makes it hard for many people to digest nuts well. When you take the time to soak the nuts, the inhibitor is neutralized and the enzymes come to life…per my earlier post enzymes are very beneficial to us.

Rinse the soaked almonds under cold water. At this point you may remove the almond skins if you’d like. I personally don’t mind the skins and keep them on when I make my milk.

Rinse the Soaked Almonds

Remove the Skins if You'd Like

Place the clean soaked almonds in your Vitamix or blender with 4 cups of filtered water and blend until smooth (2-3 minutes).

Place Rinsed Almonds in Vitamix w/ Water

Blend Thoroughly

Put the nut milk bag into a large bowl. Pour the almond mixture into the nut milk bag and squeeze the liquid into the bowl. Once all of the liquid is out of the bag your plain almond milk is complete.

Place Nut Milk Bag in a Large Bowl

Pour Blended Mixture Into Bag

Squeeze Bag

Only Pulp Remaining

Reserve the nut pulp for another recipe. I put my pulp in a bag and lay it flat in the freezer until I am ready to use it in a recipe.

Almond Pulp

The plain almond milk is now complete. I prefer to store the almond milk in the fridge in its plain state (great with cereal)…that way I can embellish however I’d like.

Plain Almond Milk

Store Plain Almond Milk in the Fridge in a Mason Jar

Sometimes I will add some stevia for a sweeter taste or add some chocolate syrup and make chocolate milk (warmed-up it makes a very yummy hot cocoa), but our family’s FAVORITE almond milk is the strawberry…

Rinse out your blender. Pour 1 cup of the plain almond milk into the blender. Start the blender and add the frozen strawberries one at a time through the opening in the lid. Blend until smooth. Add the agave syrup and blend again. Taste the strawberry milk and add more sweetener if needed. Drink immediately as this is when the flavor is best. It will not store well, so it is best to make it in small batches that you will drink right away.

: Strawberry Almond Milk

For a printable version of this recipe click here.

15 Comments

Filed under Dessert, Drinks, Gluten Free, Raw, Recipes, Vegan, Vegetarian

Tagged as almond, almond milk, dessert, drink, milk, milk alternative, nut milk, nut milk bag, strawberry, vegan, vegetarian, vitamix

January 20, 2011 · 3:33 am

MY FOOD JOURNAL – Tuesday

Food Log

Early morning – 16 ounces of green juice made with lots of kale stems, 1 head of romaine, 1 GIANT cucumber, 1 red bell pepper, 2 pears, and a huge handful of parsley.

Breakfast – 1/2 cup Barbara’s High Fiber Cereal, 1/2 cup Fiber One, 3 Tbs Salba, 1 stevia, 1/2 cup blueberries, 1/2 cup raspberries, 4 strawberries, sprinkle of dried cranberries, 4 chopped walnuts, and unsweetened vanilla almond milk.

Barbara's Fiber Cereal Fiber One Cereal

Salba Seed

Lunch – I brought lunch to my son at school, so we had a “special” lunch… I had 1/2 of a large cucumber and avocado Togo’s sandwich on whole wheat with mustard, lettuce, bell peppers, pepperocinis, onions, pickles, olives…piled real high (no mayo)!

1pm – Young Thai coconut (I drank the coconut water)… I would have eaten the coconut meat then too, but ran out of time since I needed to pick-up my daughter from school.

Young Thai Coconut

2pm – I made a green smoothie with the coconut meat, Spirulina, chlorella, 2 cups spinach, 2 stevia, 1 scoop Plant Fusion vanilla protein powder, 2 dates, 1 cucumber, 1 zucchini, 1/2 avocado. I drank 24 ounces (it made about 40 ounces)

4pm – I drank the rest of the green juice I made this morning (16 ounces more)

5:45pm – Dinner tonight was kale salad and veggie lasagna (I made it a few nights ago and it is yummy! ). Sadly tonight we ate the rest of the lasagna. I will need to post my lasagna recipe the next time I make it.

After dinner snack – this evening I will sip on the rest of the green smoothie I made this afternoon, though at the moment I am pretty full.

I’d say this is a pretty typical day for me food-wise with the exception of the Togo’s…I usually cook/make something simple for lunch.

FOOD LOG – JANUARY 3, 2011

Me & My Liquid Health

So here’s the low-down on what I ate today. Since I am in recovery mode from the holidays, there is a bunch of green juice to get my nutrient levels back to where they should be…I guess you could say I am doing a cleanse of sorts.

6am – 32 ounces of water with an entire lemon squeezed in

8:15am – 20 ounces of green juice (made in my Breville juicer)

RECIPE (this made enough for the day)

kale stems that I saved from making kale chips
mixed greens
5 carrots
1 huge cucumber
1/2 head of napa cabbage

10am – handful of raw nuts… almonds, walnuts, pecans

1pm – 16 ounces of green juice (made in the morning and put in a 16 ounce mason jar filled to the lid in order to prevent oxidation…a trick I got from Kris Carr)

2:30pm – green smoothie

RECIPE

Blend all of the ingredients in the blender. I use my Vitamix since it completely emulsifies everything. If you don’t have a Vitamix, any blender will work…you may have to add some more liquid to get it all to blend.

½ cup So Delicious Cultered Coconut Milk
½ cup to ¾ cup unsweetened vanilla almond milk
Huge handful of spinach
1 cucumber
1 cup of carrots
½ apple
½ avocado
2 dates for sweetness
1 scoop of vegan (soy free) protein powder (I like Plant Fusion)
1 tsp each of maca, spirulina, chlorella, and coconut oil
1 scoop Amazing Grass wheat grass powder
2 handfuls of ice

4pm – the rest of the green smoothie

6pm – brown rice, baked beans (recipe from weelicious.com), roasted brussel sprouts

7pm – 3 Cuties tangerines

8 Comments

Filed under Cleansing, Detox, Food Journal, Recipes, Vegan, Vegetarian

Tagged as almond milk, Breville, carrot, cleanse, coconut milk, juice, juicing, Kale, lemon, nuts, recipe, smoothie, smoothies, spinach, vegan, vegetarian, vitamix