clean Archives - Meg Sylvester

Homemade Almond Milk

Several years ago,  I made the decision to significantly cut back on the amount of dairy we were consuming in our home. I did the research, experimented with giving it up for a week or two at a time, and finally came to the conclusion that we were going way overboard with the amount of dairy we consumed. But I was worried about milk. We had it all the time. I found my answer with homemade almond milk. Calcium is abundant in many other plant foods out there, so I felt confident that we could make the switch without giving up any essential nutrients.

We used milk all the time though. We used to be cereal eating fiends. Breakfast was cereal. Busy nights when I was too tired to cook, cereal. Milk went into coffee, soups and stews, baked goods, and nearly every meal we were eating. Milk was my kids’ beverage of choice. It was every where.

This was a period in my life when I was plagued by acne, migraines, brain fog and low energy levels. This was also the time in my life when I had finally put my foot down and decided to transform the way we ate. I experimented with cutting out groups of foods like those that contained gluten, or sugar, or dairy. Now, many years later we follow a plant heavy diet rich in color, high quality protein and high quality fats. We use dairy as a “recreational drug” – very sparingly, never really keep it in the house, and seek healthier non-dairy alternatives to use instead.

One issue  I see with almond milk in the stores is that they are filled with additives and preservatives, like carrageenan, natural flavors, thickening agents, gums, and a slew of other ingredient, even sugar sometimes! Once I realized how easy it was to make almond milk at home, I quit buying it all together.

Read on to discover a simple, low effort way to make almond milk at home!

Home Made Almond Milk:

Ingredients

1:4 ratio of raw, unsalted Almonds to Water (example: 1 cup almonds, 4 cups milk)

Pinch of sea salt

(Optional) Spices like cinnamon, nutmeg, cocoa, or vanilla

 

Directions:

Soak almonds in water  with a pinch of sea salt overnight in an airtight container, like a  mason jar with lid.

Once done soaking, pour ingredients into a blender. If you want to add spices, here’s when you would do it. I add just a pinch of cinnamon and nutmeg. For a more chocolate milk version you can add cocoa. Get intuitive with it!

Blend for 2-3 minutes.

Strain through a sieve, cheese cloth or a nut bag (which you can purchase at most grocery stores).

Pour liquid into air tight container and store in the refrigerator.

Done!

 

Simple Oven-Baked Salmon

This dish can easily be prepared with trout, salmon, mahi-mahi, snapper or nearly any other fish that isn’t super thick. I love roasting it this particular because it conserves the moisture and the flavors from the lemon and herbs really pop. This is one of my basic mea-time preparations that I can always rely on. Build it into your repertoire of weekly protein preparations to bring more simplicity into the kitchen.

This dish would pair wonderfully with  the butternut squash (without the maple) listed in this recipe!

 

Ingredients: (serves 4)

4 fillets of wild-caught salmon (or the fish of your choosing)

zest from half a lemon

juice from the other half of lemon

1 tsp minced garlic per fillet

Himalayan or Sea Salt & Coarse black pepper

A few sprigs of Thyme and/or Rosemary

Olive oil

Parchment Paper

 

Directions:

Preheat oven to 400 degrees. Line a baking dish large enough to fit all your fillets with parchment paper. Brush the parchment paper with olive oil.

Pat fish dry with a paper towel then place on top of prepared parchment paper. Drizzle with olive oil. Spoon the minced garlic onto the fish then spread with the back of the spoon. Sprinkle lemon zest on fish, then top with lemon juice. Season with salt and pepper. Lay sprigs of herbs right on top of fish (you will remove sprigs before serving).

Bake fish for 12-15 minutes depending on thickness of fish.

You can always throw in some cherry tomatoes to roast in the pan too!

 

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