Almond Milk in Vitamix
1/3 c. plain raw almonds
about 3 c. water
1-3 large pitted dates
Soak the almonds in water to cover for a day or two in the refrigerator.
When ready to make the almond milk, rinse them and use your thumbnail to
pick off the skins--they come off readily. (I originally picked up this
habit from Indian ayurvedic cookbooks, which claim the skins are irritating
to the digestive system. I keep doing it because it is so easy, and makes
for an attractive light-colored almond milk; but I suppose the step could
be optional.) [N.B. Removing the hulls removes the phytic acid.]
Put the almonds and pitted dates in the Vitamix container, and add water to
the 3-cup mark. Blend at "high" for up to a minute--until the result is
totally smooth. The Vitamix will make it so smooth that there will be no
reason to strain, as in most other recipes.
A similar process can be used for other nuts, except that they do not lend
themselves to being skinned.
Optional additions: I usually add some other ingredients, mainly for the
purpose of getting a bit of vegetables in: say, half a carrot, a couple-
inch chunk of cucumber, a couple sprigs of parsley, or an escarole leaf
(but not all at once!). I often add a brazil nut or two for the selenium.
For an extra-rich and creamy milk, substitute dried figs or apple slices in
place of the dates. Or a tsp. vanilla flavoring. But don't embellish it too
much, or you'll mask the basic, delicious almond milk taste.
I've tried store-bought almond milk, and home-made is so much better, it
makes store-bought taste kind of nasty by comparison.
Note that since 2007, FDA regulations have made it illegal to sell truly
raw U.S.-produced almonds in the United States (they must be pasturized or
fumigated, even when labeled as "raw"); but they can still be obtained as
imports. The raw almonds I buy are imported from Italy.
From: Diane Pearson
Roman Ivaschenko / 123RF Stock Photo 10693636