Sunday, July 11, 2010

Links of the Week

Here are some health-related links that I came across this week:

Another McNeil Product Recall from July 8, 2010 for Benadryl, Tylenol, and Motrin.  This is the third recall from this company for various reasons since January of this year.  We will no longer be buying these brands in our house.

Why You Don't Want to Buy Organic Eggs at the Grocery Store – Part 1 by Dr. Joseph Mercola - June 9, 2010

Why You Don't Want to Buy Organic Eggs at the Grocery Store - Part 2 by Dr. Joseph Mercola - June 10, 2010

More doctors coming out against the 2010 Dietary Guidelines - June 28, 2010

Saturday, July 3, 2010

How To Make Raw Almond Milk

Step 1Soak your almonds for at least 24 hours prior to making your milk. 

For a nutritional boost, use sprouted almonds.

Step 2:  Rinse your almonds and then put them in the blender with filtered water.  For every cup of almonds, add three cups of water. 

Step 3:  Put a large piece of cheesecloth over a bowl and secure with a rubber band.  Slowly pour your almond milk into the bowl to filter the chunks of almonds.

Step 4:  Squeeze the milk from the cheesecloth and set aside your almond leftovers.

Step 5:  If you want to do another filtering, a coffee liner in your funnel works well (but takes a while to filter).

Step 6:  If you're lazy like me, and don't mind a few small chunks, just ladle the milk directly into your containers.

Step 7:  Make sure to add a pinch of salt to each container before you seal them up, which will help to preserve the milk (mine lasted 4-5 days).  You can taste it when it starts to go sour. 

Chill the milk in your fridge before serving.

One pound of raw almonds yielded this much milk and almond pulp:

In the future, I will not make quite as much, because it is hard to use up so much milk before it spoils.

I used my pulp to make two batches of homemade granola bars.

If you're planning to drink the almond milk as a milk substitute, you may want to flavor it with some vanilla or warm it up with some honey.  It has a very bland, nutty taste without any extra flavoring.

You can also add a liquid calcium supplement and probiotic powder to make it a more nutritious milk substitute for people with milk allergies.

My boys and I enjoyed the milk in a smoothie.  Yum!