Soak 2 cups of dried almonds in a covered bowl overnight (8 – 12 hours).
Drain the water from the soaked almonds. You will notice as in the photos above that they swell up. This is required for make the milk drinkable.
Place 4 cups of water in a blender. (I prefer to use filtered water)
Add 1 cup of almonds to the 4 cups of water in the blender.
Blend on high or liquify for up to 1 minute. The water should turn to a milky white color that looks just like dairy milk.
Pour this mixture through a cloth strainer. (The one I use is thick like a sock that I bought at the local Asian Market store.) The container being poured into should be something that can be used to store the milk or pour it into a reused carton.
Wring the cloth to get all the milk out of the mixture, being careful to not let the head pour over and into the milk.
You will be left with a good amount of almond pulp. Save this in a plastic bag and place it the fridge to use for something else later. Also, makes a great breading for any dish.
Repeat the last 6 steps again. Once done you will have a bag full of almond pulp and Half-Gallon of fresh almond milk.
I use my own Almond Milk every day for shakes and cooking. With 2 people using it half a gallon, it usually lasts me a week. I normally make two half gallon cartons of milk to prevent from ever running out. I’ve also started using the Almond pulp to make anything from Cinnamon Rolls to Almond Butter Cookies. Look for those recipes to come soon. Below is the video where I learned how to make this.
Recently, I’ve started making my own Kale Chips and never having tasted Kale before this I prefer this method to eating it than any other way. Instead of grabbing for a bag of potato chips, I grab my homemade Kale Chips instead. Below is the short recipe I use for making them as well as the YouTube video where I learned how to make them. There are many varieties of stuff you can mix with these, but I prefer to season with Sea Salt & Black Pepper.
1 Bag of Kale or a bushel if buying uncut.
1 tbsp Olive Oil
1 tsp Sea Salt
1 tsp Black Pepper
If starting with fresh uncut Kale. Rip off all the kale from the main stalk. For the upper region of the plant the stalk is edible. However, the lower region of the stalk is not.
Rip or tear the Kale in to 1″ – 3″ inch strips. Keep in mind that the Kale will shrink during baking, so don’t make them too small.
Using half a bag or half a bushel place this in a large mixing bowl. (If you have a bowl large enough to take the entire bag, double the olive oil, salt, and pepper given.)
Pour in the olive oil and begin massaging the oil into all the leaves using both hands. Using a dual circular motion ensure that the oil covers most or all of the leaves in the bowl.
Add salt and pepper and massage this into the leaf mixture. Note: this may get a bit messy with the spices and oil.
If using a normal size mixing bowl repeat the last 3 steps again with the rest of the bag of Kale.
Place Kale on 1 – 2 cookie sheets as shown above and bake for 12 minutes at 400 degrees in the oven.