As a mostly full time, stay at home mom, the perks of making all of my own food seems endless. I don’t just mean making breakfast, lunch, and dinner. I’m talking about making my own ingredients.
I suppose before the new family addition, it was difficult to see how I would find the time to manifest doing anything. And of course some days it still is (like this blog for example!) But as Oliver’s duration of sleep at night gets a little longer, and the naps are plentiful, I am happily enjoying the time I have to stray away from the ‘processed’ food we were eating.
I’d like to think that my diet is as healthy as it can be. I eat an entirely plant based diet, mostly organic, full of whole grains and legumes. But there were a couple things hanging over my head that I knew could be eliminated. For example, why was I not making my own almond milk? I had already dived into making my own yogurt, and vegan-naise, so why still buy the processed nut milks? Once my lovely vitamix came into my life, I had no excuse.
So here goes: My raw almond mylk recipe (plain, chocolate, and strawberry versions as well!)
Simple. If you have a toddler hanging around, this is a terrific recipe to let them help. Lailah, my 3 year old roommate, loves dancing and counting with me as we wait for the almonds to blend. She also enjoys “milking” the almonds, and being the first to chug some of the finished product, making sure we made it correctly. So fun!
You also don’t need to discard the pulp! I keep it in a mason jar in the fridge and stir a couple spoonfuls into my steel cut oatmeal in the mornings. Protein boost!
Long ago I gave up soy milk, and switched to only buying soy products that were free of GMO’s and organic. But as of a week ago, I gave up soy. As a tofu scramble loving vegan, it was a hard thing to do! And I’ve started to realize how much soy plays the partner to corn. Soy lecithin is such a sneaky ingredient! Next on my list will be attempts at a vegan butter. I’m so thankful earth balance has a soy free butter.