Our culture is a little milk obsessed. With so many opting out of dairy for allergy or dietary preference, instead of opting out of milk altogether, they’re turning to alternative milks. Almond milk is the fastest growing in popularity. I’m not a huge fan of packet almond milks nor of drinking massive quantities of the stuff. Fine, if you fancy a drop for your tea or coffee, or a little for a smoothie, but if you eat lots of good, real food, there is no need to ‘supplement’ with almond milk so to speak on a daily basis, by the cup full. What do we have here? We love a bit of hippy raw illegal grass fed cow’s milk and cream from time to time and otherwise make almond milk ourselves, unless it’s a hectic week.
Buying it is cost prohibitive, and often you are completely jipped with as little as 2.5% almonds in a 1 litre carton. Crazy to pay $5 for what is essentially water. If you are time poor and need options however, the brand I recommend is Luz Almond. It’s second to none in quality and care for manufacture. For travel and long life option, Pure Harvest unsweetened is the only one to consider. To make almond milk, read on.
Making it is super easy. You need a nut milk bag.
I do 1.5 cups of overnight soaked and rinsed almonds to 4 cups water. You get a delicious, thick result. Blend well for at least a minute on high, with a little vanilla paste or powder and a pinch of stevia or a teaspoon of maple or rice malt syrup. Then strain through your nut milk bag, into a jug and then pour into your bottles. Done. It will last 4-5 days in your fridge as will the pulp.
Now that you’re left with pulp. Here’s what to do with that, so that it doesn’t get wasted.
Make a chocolate mousse
Chocolate Mousse Recipe
- 100 g almond pulp
- 40 g cacao
- 120 g avocado
- 120 g coconut cream
- 1 tbsp cinnamon
- 80 g banana
- 1-2 tbsp honey, maple syrup or rice malt syrup
- Blitz it all up in a really good blender until smooth – I used the OzCook machine, thermomix’s competitor, as I’m currently having a little loaner of a machine to road test (unpaid, just curious so they dropped me one). Speed 9, 1 minute, with a half time scrape down of the sides. Any high powered blender will allow you to do this.
- If you eat eggs, a raw organic, pasture raised egg yolk is a creamy treat to add. The pulp texture can do with all the help it can get to not taste so, well, erm, ‘pulpy’! Serve in a jar to complete the hipster experience and top with hemp seeds and coconut if you fancy – or if you can wait!
Make a random slice type thing
This baby is packed with fibre and protein and perfect for breakky along side a smoothie or if you do dairy, with a great dollop of yoghurt or cream on top.
Random Slice Type Thing Recipe
- 1/2 cup almond pulp
- 1/2 cup 1/4 cup desiccated or shredded coconut
- 1/2 cup frozen blueberries
- 1 heaped tbsp coconut flour
- 1/4 cup olive oil (I had run out of butter AND coconut oil – sacre bleu! It worked well though and you could use any of the 3)
- 2 eggs
- 1 tsp vanilla bean paste or powder
- 1 tbsp cinnamon
- 1 tbsp honey, maple or rice malt syrup
Make a smoothie
Smoothies are a great thing to add 2-3 tablespoons of the pulp to for extra nutrients and fibre.
I did 1/2 cup mixed berries, 1/2 cup coconut milk, 1/2 cup coconut water , teaspoon cinnamon, 1 date and 2 tbsp pulp. It was simple and delicious. All blitzed in a blender until smooth. I topped with coconut flakes and hemp seeds so that it forces me to ‘chew’ my smoothie – Chugging them down isn’t good for digestion as the enzymes for digestion begin in the mouth, as does the signaling to the rest of the body to ‘get ready to digest’. Read more in a post I wrote on the subject here.
So voila, a few ideas for the almond milk brigade to stretch the budget, the nutrition and the imagination when it comes to making the most of leftover pulp.
I’d love to hear your ideas on how to use it up and what’s worked for you!
Real Food. Happy Bodies