Hi foodie friends! It has been awhile since I last posted, but rest assured that I still have a big appetite and I am eating, drinking and enjoying vegan life. One reason I haven’t been posting is because I haven’t been adventuring past my usual repertoire of yummy dishes. Some of these are return favorites from recent cooking adventures. They include: Vegan Fusion ’s Easy as Pie Stir Fry, Quinoa Kitchari, and raw dishes Sprouted Wild Rice Salad and Live Un-Stir Fry (Check my raw blog entries for this recipe). Tabouli dishes of all sorts appear on my dinner menu often as well as Vegan Yum Yum ’s Dal Makhni, Post Punk Kitchen ’s Chickpea and Spinach Curry, and 101 Cookbooks’ Coconut Red Lentil Curry Soup . I also make my own style of Puttanesca pasta made with lots and lots of veggies that shows up often on my table.
So in this post, I would like to share a daily de-lish with you… my favorite almond mylk. You see I used to be a cup a day coffee with milk kind of drinker. Today, I am happy to say that I am drinking a hot grain beverage with homemade almond mylk. It has been a kind of metamorphosis… At first I started drinking boxed almond milk in my coffee each morning… then adding Vitamix to my kitchen appliance crew, I started making my own almond milk. Then finally, I gave up the coffee for a healthier grain brew after a friends recommendation.
The brew I am drinking is Inka . It is made of roasted barley and rye. My friends and my husband grew up drinking it in Poland. I love the taste and highly recommend drinking it with a little almond mylk. I usually use about two heaping teaspoons to a cup of boiling hot water. The measure of Inka to water you will have to experiment with as it depends how strong you like your brew.
I like my mylk creamy, so for this reason I add at least a partial amount of coconut water/juice to the recipe. This also adds nutritional value as coconut water/juice is high in high in potassium and other electrolytes. For the creamiest mylk using my recipe leave out the water and substitute coconut water/juice. When I can’t get water/juice from a coconut, I use Amy & Brian Coconut Juice . This is 100% juice with no added sweeteners or preservatives. It is readily available in Hawaii even by the case if you want to save money.
Crucial to my recipe is the vanilla bean. What can I say, it adds an abundance of flavor and aroma. Use the whole bean in the amount suggested… you will smell and taste the difference.
Lastly, don’t forget to soak the almonds. Most nights I am sleepy before going to bed… and because of this there have been times when I forgot to soak the almonds. If I’m under the covers and remember to soak the almonds… I still don’t soak them because I’m too lazy to get out of bed. More times than not though, I do soak the almonds over night and it makes a big difference the next day. Soaking the nuts allows for all of the following
Enzyme inhibitors release which allows sprouting to begin.
The amount of vitamins your body can absorb increases.
Gluten breaks down so digestion is much easier.
Phytic acid, which inhibits the absorption of vital minerals, is reduced.
I also think that the nuts get softer after soaking and allow the mylk to become even creamier after blending. So soak those nuts and your enjoy my favorite almond mylk!
VEGAN SPROUT’s FAVORITE ALMOND MYLK
1/2 cup of almonds (preferably soaked overnight)
1/2 cup filtered water
1/2 cup coconut water/juice (for creamier consistency add more coconut water/juice and less water)
1/4 of one vanilla bean
Blend for at least 30 seconds in high speed blender. Drain through a nut mylk bag and… drink!