Hello to all, and apologies for not having posted in a while! I have taken some much needed time to rest and rejuvenate over the past few weeks. First, I attended an amazing meditation retreat at Kripalu Center for Yoga and Health, and highly recommend getting there if you ever have the opportunity. After that I spent a few days warming up in beautiful Puerto Rico, and experiencing some incredible nature in the rainforest. I am back in the freezing cold now, and back in my kitchen, which I am grateful for. There seemed to be a serious lack of fruits and vegetables in the parts of Puerto Rico I was in, and It will be a long time before I eat another fried plantain!
A while back I posted about making my own cashew milk, which was incredibly delicious. Well, since then I have embarked on a new diet to help improve my digestion. I have been dabbling with the low FODMAP diet, and have read this book about it. It was very informative, and though I haven’t been really strict with it, I have found that avoiding certain foods that are high in FODMAPs has been beneficial for me.
Unfortunately, both cashews and dates are high in FODMAPs, so I had to revamp my nut milk recipe. I had previously tried almond milk but found it to have an unpleasant bitterness to it. I have since discovered that removing the skins from the almonds seems to eliminate the bitterness. I also tried pecan milk, which was good, but there was a lot of pulp to strain out. So I wanted to share my latest almond milk recipe. I have found that the addition of cinnamon is fantastic too. After soaking the almonds, the skins slide off very easily. It is a bit of a tedious task, but I think it’s worth it, especially when you have this guy helping you in the kitchen!
Cinnamon Vanilla Almond Milk
(gluten free, dairy free, grain free, low FODMAP friendly)
3/4 cup raw almonds
1 teaspoon sea salt
4 cups filtered water
1-2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
In a glass jar or bowl, soak the almonds with sea salt in filtered water for 6-8 hours or overnight. Drain, rinse well and and slip the skins off of the almonds if desired. Combine almonds, 4 cups of filtered water, maple syrup, cinnamon, and vanilla in the blender and puree for 1-2 minutes until a smooth consistency is reached. Strain milk through a fine mesh strainer, cheesecloth, or nut milk bag. Store in an airtight container in the refrigerator for up to 4 days.