Comments on: Make Your Own Almond Milk

By: Almond Butter Chocolate Chip Cookies | DIARY OF A VEGAN

Almond Butter Chocolate Chip Cookies | DIARY OF A VEGAN — Fri, 05 Feb 2010 09:06:14 +0000

[...] Preheat oven to 350 degrees F. Lightly grease a large cookie sheet with coconut oil. Place the pitted dates and water in a blender and let them soak for about 5 minutes. Then add the coconut oil and honey. Blend until very smooth, abut a minute.Transfer date-oil mixture to a medium-sized mixing bowl (scooping out every last bit) and add ground flax seeds and vanilla; beat on high with an electric mixture until combined. Add almond butter and beat again. Sprinkle the quinoa flakes, almond meal, baking soda, and salt over the almond butter mixture, beat again until well combined.Drop dough by the large spoonful onto the greased cookie sheet. Lightly press each cookie down with the palm of your hand. Bake for about 10 to 12 minutes. Remove gently with a thin spatula and transfer to a wire rack to cool. The cookies will be slightly fragile when hot but will hold together very well after about 5 minutes of cooling. Enjoy with a glass of fresh, raw almond milk! [...]

By: DIARY OF A VEGAN » » Chocolate Sweet Potato Smoothie

DIARY OF A VEGAN » » Chocolate Sweet Potato Smoothie — Sat, 16 Jan 2010 22:21:08 +0000

[...] apple, cranberry or almond milk, or any combination). For this step I made my own almond milk. See recipe here. • 1 cup cooks sweet potato or yam flesh • 4-5 pitted medjool dates • 1 ripe frozen banana [...]

By: Vegan Girl

Vegan Girl — Sun, 06 Dec 2009 23:20:12 +0000

These are great tips, thanks Lisa! I love brazil nuts and they’re SO good for you. They are really high in selenium, zinc and protein. Selenium is said to be a powerful antioxidant too.

By: Lisa

Lisa — Sun, 06 Dec 2009 00:09:50 +0000

I used to make almond milk all the time–until I found out my son was allergic to them. He’s allergic to soy, and I’m vegan (not counting honey–it’s originally from plants, so for me it’s okay), so what do I do? Give up drinking milk? No way! I mix nuts. Cashews, walnuts, Brazil nuts, sunflower seeds, whatever I have on hand. Cashews will make a decent milk all by themselves, but I’m not too keen on the flavor. By adding other nuts, I cover up the cashew flavor and get more variety. I actually sweeten my milk with honey, but it could be sweetened with anything, even stevia. And yeah, the 1:3 ratio is the best.