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Recipes
Almond Milk
1 cup raw almonds, soaked
3 cups water
1/2 teaspoon vanilla extract, optional
1/4 cup sugar, or to taste
Preparation: Place the almonds in a bowl and pour in enough
boiling water to cover the almonds. Cover bowl and place in
refrigerator overnight (6–8 hours). Strain the water from almonds
and rinse.
Place the strainer basket into the blender jar and press firmly into
place. Place water into the strainer basket with soaked almonds.
Cover and blend until liquefied, about 1 minute. Add sugar and
vanilla. Pulse until sugar is completely dissolved. With lid and
strainer basket in place, pour into ice-filled glass or pour into
pitcher and chill. Will last in the refrigerator for about 3–5 days.
Shake well before using.
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2/12/10
9:55 AM
Page 10
Soy Milk
2 cups uncooked soybeans
4 cups water
Preparation: Wash soybeans and remove any stones or other
debris. Place soybeans in a container and pour in enough boiling
water to cover. Cover container and place in refrigerator to soak
at least 12 hours; stir occasionally. Strain the water from soybeans
and rinse.
Place the strainer basket into the blender jar and press firmly into
place. Place water into the strainer basket with soaked soybeans.
Cover and blend 1 minute. With lid and strainer basket in place,
pour into saucepan. Cook over high heat and bring to a full boil.
Allow to boil for 2 minutes, stirring often. Sweeten and flavor if
desired and stir until dissolved. Remove from heat and let cool.
Place in a pitcher, cover, and refrigerate. Will last in the refrigerator
for about 2–3 days. Shake well before using.
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