I used to season the strained out almond meal and used it like cream
cheese. Quite good. I hate to waste that fiber and protein. It can also
be added to other foods, breads, etc, and to coconut oil "candy".
Do you take the skins off the almonds before you make the milk?
After a couple years of being back to using a lot of dairy products,I
now have the beginnings of cataracts again, so I should go back to
almond or other nut milks.
sol
[email protected] wrote:
For people who've never tried it, almond milk is very easy to make. Use
about a cup of whole raw almonds in a blender jar full of good water,
blend on the highest setting for a minute or so. Strain through a flour
sack kitchen towel or muslin. You can then re-blend the meal with less
water, strain, combine them and refridgerate. Compost the left-over meal.
Soaking the almonds overnight makes blending even easier.
DByron
--
The Silver List is a moderated forum for discussing Colloidal Silver.
Instructions for unsubscribing are posted at: http://silverlist.org
To post, address your message to: [email protected]
Address Off-Topic messages to: [email protected]
The Silver List and Off Topic List archives are currently down...
List maintainer: Mike Devour <[email protected]>
