Thursday, January 20, 2011

Almond Milk

Almond milk is unfortunately not as delicious as raw almonds, but it's still good with cereal or baked into desserts. The recipe for this is the same as the one I posted for cashew milk. Which is to say 1 c. almonds, soaked in water for at least 8 hours, plus 4 c. water, blended and strained. Almonds make slightly less milk than cashews because they're harder to grind down, as you can see in the following picture.

What to do with this leftover junk? One option is to bake it into cookies. I make some pretty mean chocolate chip ones with this almond pulp. Alternatively, you can make it into a porridge for breakfast by adding some almond milk, cinnamon, raisins, and brown sugar or maple syrup.

Four million animals have been buried alive in South Korea as a horrible alternative to vaccination against foot and mouth disease and avian flu. The least you can do in response to something so unspeakably atrocious is to email the Minister of Food, Agriculture, Forestry and Fisheries, as well as the American Embassy to Korea.

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