Dieter’s Wonder Water – with Green Apple, Cucumber, and Mint

This refreshing ‘Wonder Water’ makes it easy to drink lots of water every day!

dieter's wonder water with cucumber, apple & mint

Have the January ‘blahs’ hit you yet? Are you feeling caught in that nowhere land that comes between the end of the holiday rush and those first stirrings of a distant spring?

I am.

We’ve had unseasonably warm days here in the sunny (ahem – cough, cough) north. I shouldn’t be testy, though, because we do have many glorious sunshiny days here in Alberta, both in winter and summer. It’s just that they can be deceiving. The sun can be brilliantly sparkling over diamond-encrusted snow while the thermometer hovers decades below the freezing point. A fairy-tale illusion.

We still have a long winter ahead of us up here . . . I’m feeling those ‘blahs’. We’ve just come through a bout of yukky stomach flu that graced us all with its nauseous presence, and it’s hard to get our gumption up and going again. We need to be rehydrating our bodies and ‘spring cleaning’ our systems, not only from the flu, but from all that Christmas feasting.

dieter's wonder water with apple, cucumber & mintI was wanting to drink more water, really I was. I just kept forgetting.

However, lately it all got a lot easier when I began making my water wonderful. Just adding a little bit of natural flavour from some fruits, veggies or herbs has made me not only drink more water, but actually crave it.

My aunt (thanks, Auntie Irma) had suggested this to me quite some time ago, and I filed it in the hard-drive between my ears and forgot about it. Til now.

I am loving my naturally flavoured WONDER WATER. (I feel like I should be shouting those words as if a superhero – say Wonder Woman – was to take off in flight).

WONDER WATER!

I may even get me some superpowers.

Who said drinking all that water was a chore?

Kitchen Frau Notes: Put a big jug of this in the fridge the night before, and you’ll have it ready to sip on (or guzzle) all the next day. The apple slices may get a bit brown at the edges, which doesn’t affect the taste. If you don’t like the hint of brown, you can add a squeeze of fresh lemon or lime, although the water will be slightly cloudy.

dieter's wonder water with cucumber, apple & mint

Wonder Water with Green Apple, Cucumber & Mint

  • 2 litres/quarts filtered water
  • ½ green apple (like Granny Smith)
  • 3 inch (8cm) piece of cucumber
  • small handful mint leaves
  • squeeze of lemon or lime juice (optional)

Fill a large jug with the water.

Thinly slice the apple and cucumber. The more thinly you slice them the more surface area there is to release flavour into the water. Add the slices to the water.

Remove the mint leaves from their stems and slightly crush or twist them to help them release their flavour. Add them to the water.

Let chill and steep in the refrigerator overnight. Serve with plenty of ice cubes. Strain out the fruit to serve, or leave some pieces in.

Makes 2 litres.

Guten Appetit!

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Energy-Boosting Power Coffee

Hot Lemon Ginger Tea for Colds and Flu

A Trio of Warm Milks to Curl Up With – Winter is Here!

Gingerbread Dough Boy Smoothie

Posted in Drinks, Health & Body Care | Tagged , , , , , , | 4 Comments

Homemade Ear Drops – a Simple and Effective Earache Remedy

Quickly make homemade ear drops for relief of common ear infections.

homemade earache remedy - tea tree oil ear drops

The phone rings. I pick it up.

     “Mom?”

     “What is it, love?”

     “Are you coming into the city soon?”

     “I could. Why?”

     “I’ve got an earache starting. And I feel terrible.”

     “Okay, I’ll leave right away.”

     “And mom, could you bring the stuff to make the ear drops?”

     “I’m packing it as we speak.”

That conversation, or variations thereof, happens at least once a year with our second daughter. Doesn’t matter that she’s a university student, living in an apartment in the city, that she’s traveled the world, lived and worked overseas, and runs her own business in the summers.

She still needs mom when she has an earache. And she still needs the magical drops that have fixed her earaches since she’s been a little girl.

homeade earache remedy - tea tree oil ear drops

Being a mom has its rewards. It’s like a warm hug when we find that our kids still need us, no matter how big they are.

Olivia had earaches often when she was a toddler – any mom with a child suffering from earaches can relate to the crying and pain that comes with that, and the feeling of helplessness when you can’t quickly alleviate your child’s agony. It seemed like it was always night time when the earache pain peaked, and it was always several hours before we could get her to a doctor for antibiotics, which would take many more hours before they’d start to work. Exhausting . . . for both of us.

My mom suggested warm oil, and then I read somewhere about using tea tree oil for its antibacterial properties, diluted in olive oil as a carrier oil. We tried it cautiously that first time, and it was magic. Within minutes the screaming, red-faced, ear-clutching toddler calmed down, and shortly thereafter was able to sleep peacefully. What was this stuff?

homemade earache remedy - tea tree oil ear dropsWe started using a few drops of the diluted oil in her ears whenever signs of earache showed themselves, and they always worked to head off a full-blown ear infection before it could hunker down and settle into her ear. As she got older she knew to ask for the drops to be put into her ear at the first sign of pain in her ears. Often she only needed one application of the ear drops, and in occasional cases we needed to administer the drops a couple more times before the earache was totally gone. And now even as a young adult, the magical drops are still called on to do their thing.

homemade earache remedy - tea tree oil ear drops(And yes, I did supply her with tea tree oil when she moved out on her own, but the bottle also somehow magically keeps getting lost in her ‘stuff’ – hence the need for mom to come to the rescue.)

CAUTION: Home remedy tea tree oil ear drops should never replace a doctor’s care for ear aches.  They should only be used when you have been under a doctor’s care for ear infection diagnosis and can reliably determine that your child is suffering from chronic recurring common ear infections, and all other conditions have been ruled out. They should also NOT be used if your child has had tubes placed in their ears. If you have determined that your child’s condition is a common earache, and the home remedy tea tree oil drops do not start to alleviate the symptoms within a few hours, then see your doctor.

* * * * *

Kitchen Frau Notes: In rare cases, people can have a slight sensitivity to tea tree (melaleuca alternifolia) oil. Rub a bit of the diluted oil onto the inside of the child’s forearm before using the drops for the first time. If a red patch develops, they may have a sensitivity to tea tree oil and should not use these drops in their ears.

I mix these drops up as I need them, and only keep them for a day or two, as the essential oils in the tea tree oil can dissipate into the air with time. It’s best to mix up a fresh batch for each ear infection episode.

You can buy a medicine dropper at a drugstore, or save one from another use (vitamin dropper, or infant pain reliever bottle), and clean it well.

earache remedy - homemade ear drops

Magical Tea Tree Oil Ear Drops

  • 1 part good quality tea tree oil
  • 3 parts olive oil
  • small clean jar or container (I use a small shot glass)
  • a clean medicine dropper
  • cotton ball

* I use ¼ teaspoon tea tree oil to ¾ teaspoon olive oil

Stir the tea tree oil together with the olive oil. Have the child lay their head sideways with the painful ear on top. With the medicine dropper, drip 2 or 3 drops of the oil into the ear canal. With a young child, it works best if you sit down and have them lay with their head in your lap.

Use your finger to gently push on the little flap of cartilage over the ear canal (the tragus) several times to ensure the oil flows down into the canal and doesn’t airlock at the opening of the ear. Have the child lay with their head sideways for a few minutes if possible, to allow the oil to coat the inside of the ear. Tear off a piece of the cotton ball and place it gently into the opening of the ear canal to catch any leaks. Alternately cover the child’s pillow or bed with a towel to catch any oily residue if they are sleeping.

Reapply the oil every 3 to 4 hours until all signs of ear pain are gone.

Discard oil after 24 hours and make a fresh batch. Wash the dropper once the ear infection is over by drawing clean soapy water into the dropper and expelling it forcefully several times, rinsing it with clean water, then leaving the dropper to air dry.

homeade earache remedy - tea tree oil ear drops

Good Healing!

You might also like:

Homemade Cough and Cold Syrup

Hot Lemon Ginger Tea – Remedy for a Cold or Flu

earache remedy - homemade ear drops

 

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Cooking With Kids: Waffles with Chicken, and Shredded Carrot Salad with Peanuts and Raisins

chicken waffles & carrot peanut salad, cooking with kidsCooking with Meredith

Breakfast for Dinner – always a winner!

Big kids and little ones alike love this kind of comfort food. Whipping up a batch of waffles is fun and easy. Serving them as a base for a savoury meal is a cheeky twist. Stir up a quick pan of flavourful white sauce, tear apart a ready-made rotisserie chicken, and add a drizzle of sweet maple syrup for a winning meal that comes together quickly and is a great project to do together with the young chefs in your family. Add a tasty shredded carrot salad for colour and crunch.

cooking with kids: chicken waffles and carrot saladMeredith and I had a great time making this meal.

She loved stirring up the waffle batter and trimming the carrots.

cooking with kids: chicken waffles & carrot saladIMG_7770a chicken waffles & carrot salad

She had fun getting her hands greasy taking the meat off the chicken carcass (great anatomy lesson).

cooking with kids: chicken waffles & carrot saladcooking with kids: chicken waffles & carrot salad

It’s important for kids to know where our food comes from, so seeing it in its complete state makes for better understanding of the food as a whole. Meredith shelled the peanuts for the salad, and helped grate the carrots. Grating was a tough job, so we took turns.

cooking with kids: chicken waffles & carrot saladcooking with kids: chicken waffles & carrot salad

Then it was time to cook the waffles.

cooking with kids: chicken waffles & carrot saladSlicing up a couple green onions for a garnish, and seasoning the carrot salad:

cooking with kids: chicken waffles & carrot saladcooking with kids: chicken waffles & carrot salad

Meredith was the assembly line chef who helped put it all together on the plates.

Then we sat down to eat it. The meal received a definite thumbs up!

Kitchen Frau Notes: Make your favourite waffle recipe, reducing the sugar to 1 or 2 teaspoons, or use the recipe below. If you don’t want to make the white sauce, replace it with a smear of butter or cream cheese across the waffle before you add the chicken.

Skills practiced: Making batter, making a roux, shelling peanuts, peeling & shredding carrots, boning a cooked chicken

cooking with kids: chicken waffles and carrot saladWaffles

slightly adapted from ‘The Fanny Farmer Cookbook’

  • 2 eggs
  • 1 cup (240ml) milk (we used unsweetened almond milk)
  • 3 tablespoons oil
  • 1½ cups (210gms) flour (or gluten free flour blend* + ½ teaspoon xanthan gum)
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt

* We used the millet flour blend from Gluten Free Girl: 400 gms millet flour + 300 gms sweet rice flour + 300 gms potato starch

Beat the eggs in a large bowl. Add the milk and oil. Whisk in the remaining ingredients. The dough is better if it can sit for 15 to 30 minutes before baking.

Preheat the waffle iron. Brush it with oil or spray lightly with cooking oil spray. Put a large spoonful of batter in the center of the waffle iron and spread it about 1 inch from the edges. Close the lid and bake until the steaming stops and the waffles are crispy and golden brown.

Keep the waffles warm on a pan in the oven set to its lowest temperature, until all the waffles are cooked and you are ready to assemble them.

Makes 4 large (7 inch) waffles.

 

White Sauce

  • 2 tablespoons butter or dairy-free margarine
  • 2 tablespoons sweet rice flour (or regular flour)
  • 1¼ cups (300ml) milk (we used unsweetened almond milk)
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • pinch of pepper
  • pinch of nutmeg

In a saucepan over medium heat, melt the butter. Stir in the flour and cook until the mixture is bubbling, stirring all the time. (This flour and butter mixture is called a roux – pronounced roo!)

Pour in the milk, a few tablespoons at a time and stir with a whisk after each addition until it is smooth. Keep stirring all the time.

Add the mustard, salt, pepper, and nutmeg. Add a little bit more milk if the sauce is too thick.

 

Carrot Salad

  • 1 lb. (450gms) carrots (about 4 cups, grated)
  • juice of half a lemon
  • 3 tablespoons oil
  • ¼ cup (60ml) golden raisins
  • ¼ cup (60ml) unsalted peanuts
  • 1 teaspoon runny honey
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Trim the ends off the carrots and grate them. Place them in a bowl and squeeze the lemon juice over top, using a lemon squeezer or your hands. Add the raisins, peanuts, honey, salt, and pepper. Toss it all together well to combine.

chicken waffles & carrot salad

To Put Together the Chicken Waffles

  • waffles
  • white sauce
  • cooked chicken meat
  • a few sliced green onions
  • maple syrup
  • carrot salad

Place a waffle on a plate. Add a few spoonfuls of the warm white sauce (or a smear of butter or cream cheese instead).

cooking with kids: chicken waffles & carrot saladcooking with kids: chicken waffles & carrot salad

Top with a handful of shredded cooked chicken meat (about ½ cup), and a sprinkle of green onions.

cooking with kids: chicken waffles & carrot saladcooking with kids: chicken waffles & carrot salad

Then add a little drizzle of maple syrup and a spoonful of carrot salad on the side. Mmm.

cooking with kids: chicken waffles & carrot saladServes 4.

Guten Appetit!

For easy, kid-friendly recipes, see other ‘Cooking With Kids’ posts here.

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High Protein Pancakes

Pancakes – the Thick, Fluffy Kind

Rollpfannkuchen is Just Another Name for Crepes

Fried Eggs in Salami Nests

Posted in Breakfast & Brunch, Chicken & Poultry, Cooking with Kids, Pancakes, Crepes & Fritters, Salads & Dressings | Tagged , , , , , , , , | Leave a comment

Mediterranean Fried Rice

Mediterranean fried rice

Mmmm. I love it when a pot of leftovers can be turned into a delicious meal that has the family fighting for the leftovers!

Last night’s dinner was just that. I had a big bowl of leftover cooked brown rice (what was I thinking?) and most of the fixings for a Mediterranean-inspired dish staring at me from out of the fridge, so supper came together pretty quickly.

After observing the tussle over which of the two men (well, one man and one hungry teenager) would get the biggest share of the leftovers for their lunch the next day, I figured the dish had gone over well.

I made it first with four cups of the rice – it tasted great. I looked at the cooked rice still remaining in the bowl, and thought What the heck?, tossed it in with the dish, added a bit more seasoning, and the dish was still full of sunny Mediterranean flavour, so, just sayin’, the rice amount is pretty flexible.

Now I know that the next time I make rice, I will plan to cook way more than I need, just so we can enjoy this Mediterranean Fried Rice again. (It’s already been requested!)

* * * * *

Kitchen Frau Notes: To make this meal stretch to feed six, or to have enough leftovers for a couple lunches, increase the brown rice to 6 cups, and add an extra sprinkle of oregano, salt and pepper.

I always have a jar of artichoke hearts in the fridge. I can buy the 1.8 litre size of marinated, quartered artichokes at Superstore for $8.88 and they are so handy to add to all kinds of dishes and salads, serve alongside a selection of appetizers, or to eat straight out of the jar. If you can’t get the big jars of marinated artichokes, just use the drained contents of one of the smaller-sized jars instead, or even use canned artichoke hearts.

I also always keep a large jar of sundried tomatoes in oil in my fridge. The kind I get are already cut into chunks, and have some added spices (from Costco), but if all you can get are plain sundried tomatoes in oil, those would be fine, too.

 Mediterranean Fried Rice

Mediterranean Fried Rice

  • 1 lb (454gms) Italian sausages (about 5 links), mild or hot (gluten free if necessary)
  • 1 tablespoon olive oil
  • 1 red onion
  • 1 red pepper
  • 1 green pepper
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 2 cloves garlic
  • 2 teaspoons dried oregano
  • 1 cup (160gms) drained, marinated artichoke hearts (about 16 quarters)
  • ½ cup (120ml) sundried tomatoes in oil (with their oil)
  • 4 – 6 cups (1-1.5 litres) cooked brown rice (adjust seasoning if using 6 cups)
  • 4 to 5 large basil leaves, optional (fresh parsley or green onions would do, too)

Cut the Italian sausages into half inch (1 cm) slices.

cutting Italian sausage for Mediterranean fried riceSaute the slices in a single layer in a large skillet. Turn the slices over after the bottom is browned, and saute until both sides are crispy and golden-brown. Remove the sausage slices to a paper-towel lined plate to drain. Discard the fat in the skillet.

While the sausages are browning, heat the olive oil in a separate skillet or Dutch oven. Dice the onion and both peppers into half-inch (1cm) dice. Add the salt and pepper. Saute over medium heat, stirring often, until the vegetables are soft, about 10 minutes.

Finely mince the garlic, and add to the vegetables along with the oregano. Saute for 2 more minutes.

Slice each artichoke quarter in half lengthwise. Roughly chop the sundried tomatoes if they are whole. Add the artichokes and tomatoes to the vegetables.

Add the sausage slices and cooked brown rice to the vegetables and toss  gently to mix.  Taste for seasoning and add a sprinkle more salt and pepper if needed. Heat over medium heat until the rice is heated through.

Remove to a serving dish.

Chiffonade the basil: Stack the basil leaves on top of each other. Roll into a tight cylinder and slice crosswise thinly.

Chiffonade of basil for Mediterranan fried ricechiffonade of basil for Mediterranean fried rice

Scatter the basil chiffonade across the rice to make it pretty and green and add a burst of fresh flavour.

Serves 4.

Guten Appetit!

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Erin’s Corn Pie

Meatzza Pizza

Posted in Meats, Rice | Tagged , , , , , , | 6 Comments

Energy-Boosting Power Coffee, and New Year’s Resolutions

 a mug of super healthy power coffee to give a jolt of energyToday is January 5th and it’s the start of the New Year – for me. Christmas holidays are over: Andreas heads back to school (grade 12 – gulp!) and Raymond heads back to work. The alarm went off at 6:30 am again this morning. Yikes! Lazy mornings and late nights are so quickly over. I wasn’t called in for subbing this morning, so the day is mine.

And I’ve been doing a lot of thinking lately.

I’ve been thinking about New Year’s Resolutions. A lot.What should mine be? Drink more water? Eat more fruit? Clean up my studio? Our bedroom? The basement? Lose 10 pounds? Walk every day? Stop chewing my lips? Stop slouching? Stop snacking? Phone my family more often? Dress up more? Get to bed earlier? Go to bed with a clean kitchen every night?

Yes! Yes! And Yes!

Of course I should do all those things. But should they be New Year’s Resolutions?

No! No! And No!

Choosing any one of those things to be my New Year’s Resolution places it into a special box – gives me special permission to elevate it to “think-about-it-for-a-short-time-once-a-year-and-oops-slipped-up-so-forget-about-it-til-next-year” status.

Nuh-uh. Been there. Done that . . . too many times to count.

All those things on the list above need to be part of my daily intention. They need to be included in my mindfulness to continually strive to be the best I can be. They’re about improving my body and my environment.

For me, from now on, a New Year’s Resolution needs to be different than that. It needs to be a concrete thing I do, to help me attain the goals I set for myself years ago – those goals that pulsed through my veins and beat in my heart when I was a young girl and imagined I had the whole of eternity ahead of me.

Well, I don’t. And I’d better get my butt in gear and get on with them. NOW.

Last night I was on edge. Thoughts have been forming over the last few days. They were buzzing in my head. I needed wine. Before bed I had a couple glasses, but I still couldn’t sleep. I tossed and turned and thought, and thought, and thought some more.

This morning I needed a shot of energy – hence the amazing cup of Power Coffee you see in the photo above. Its ability to supercharge my day, along with its great taste, make it a favourite, even with someone who doesn’t drink coffee too often, like me.

I’ve been thinking (yes, I know – there was smoke coming out of my ears from those gears a-grinding) and I faced the unwelcome thought that I’m a great big chicken. I’m so afraid to take risks sometimes. I put in all this work, and then at the last minute I retreat and hide in my shell, not taking the leap that will move me out of my comfortable little bubble. Not taking the sometimes small and simple steps that will let that bubble sail into the world.

Afraid to have the bubble burst.

It’s time to say “So what?” I can always blow new bubbles.

power coffeeSo, I will name my New Year’s Resolutions here – in this public space (I’ve always struggled with how much personal stuff to share here. It’s scary to hang myself out on the line, flapping my laundry in the breeze).

1. I will send my book out to publishers. You see, several years ago I wrote a book – poured my heart and soul into 300+ pages of a young adult novel. Turned my guts inside-out writing it. Only told a few people about it, then hid it away, agonizing over all the things I thought were wrong with it, planning to rewrite and re-edit it and polish it before I could even contemplate exposing its face to the world. And so it has stayed – gathering dust under a pile of junk.

It may well be a piece of junk. But it might also not. I won’t know until I actually do something about it. So I will start. I will send the manuscript into the world. And if it is a piece of junk, at least I will know it is. And then I can move on. I owe myself that.

2. I will improve this blog. This ‘Kitchen Frau‘ blog is  my passion, my labour of love, the place I come to for escape, fulfillment, and a recharge of my creative energies. I love the recipe creation, the cooking, the writing, the photography. But the technology aspect of it all terrifies me. I make mistakes that cause disasters that freak me out, and I don’t know how to fix them. I stay with safe ways of doing things on the computer because I’m afraid to make those stupid mistakes, and consequently the blog doesn’t grow. It is static and cumbersome. I need to learn the technology skills to help me make this blog more dynamic. Or I need to get someone to help me do it. Please bear with me as I take some tentative new steps to learn this stuff.

power coffee and my manuscript

I dug out the manuscript from under the pile. Time to look at it again.

Notice how I said “I will” in the two resolutions above. You, my dear readers, are my witnesses. Now I’ve gotta do it – or lose face. Those two little words are my signed contract with you.

Gulp.

It is written!

So enough of all that heavy stuff . . . on to the recipe. You’ve come for the coffee, and this coffee is worth the trip.

Sit down, take a sip, and tell me about your resolutions . . . I’m listening. I’ll hold you accountable, too.

* * * * *

A cup of Power Coffee is absolutely loaded with high-octane goodness, providing you with a sustained energy boost that can last for hours, so if one of your New Year’s Resolutions involves being healthier, you can drink a morning mug of this with a good conscience:

1. Coffee gets a bad rap, but coffee contains antioxidants that are good for you, as long as you drink it in moderation.  Espresso actually contains less caffeine than brewed coffee per serving. The stronger taste of espresso is from the deeper roast of the beans.

2. Almonds are high in vitamins, minerals, protein and heart-healthy fiber.

3. And coconut oil – don’t let me get started on how good coconut oil is for you! Plus it’s a healthy fat that will help keep you feeling full so you don’t reach for those sugary sweets.

4. Raw, unpasteurized honey gives you energy, has health-boosting enzymes, and is a natural antibiotic.

5. Then there’s cinnamon – wow! Just ½ teaspoon per day of this superspice can lower cholesteral and has all kinds of amazing health-boosting properties. Try it in your coffee and you may never crave it in a cinnamon bun again! (Start with ¼ teaspoon and work your way up, if you are new to the idea of cinnamon in your coffee.)

ingredients for power coffee

we have a very inexpensive espresso machine, and it does the job just fine

Start off your day and your year with a steaming mug of . . . ta-daaaaaaaa :

Power Coffee

  • 1 shot espresso (or 2, if you need it!)
  • 1 cup (240ml) almond milk (for homemade, see below*)
  • 1 heaped teaspoon virgin coconut oil
  • 1 teaspoon raw honey (maple syrup or raw agave nectar for vegan version), or more to taste
  • ½ teaspoon cinnamon

Optional add-ins:

  • 1 vitamin E capsule (prick with sharp knife tip and squeeze in contents of capsule)
  • 1 vitamin D3 tablet

Prepare the espresso shot.

Heat the almond milk, coconut oil, honey, and cinnamon in a small saucepan on the stove or in the microwave. (If using homemade almond milk, heat until it is just hot to the touch if you quickly dip a finger into it. If it comes to a boil, it can curdle, since there are no stabilizers in it. If that happens, whisk vigorously and it will emulsify with the coconut oil to smooth out again.)

Add the hot espresso, and the vitamins, if using them. Whisk until the cinnamon is distributed and the mixture is frothy.

Pour into a large mug and enjoy.

Serves 1.

Warning: Consumption of this beverage may cause a surge of energy and renewed dedication to flagging resolutions. Drink in moderation and enjoy the ride.

 

homemade almond milk

* Homemade Almond Milk

  • 1 cup raw whole almonds
  • 6 cups (1.5 litres) filtered water
  • 1 tablespoon honey or raw agave nectar, optional
  • pinch of sea salt

Place the almonds in a jar with 2 cups (500ml) of the filtered water. Cover and place in the refrigerator to soak overnight (or at least 4 hours).

homemade almond milk

Drain the soaking water off, and place the nuts in the canister of a blender with 4 cups (1 litre) fresh filtered water.

Blend on high until smooth. This may take several minutes in a regular blender, about one minute in a high power blender.

Squeeze the blended nuts through a nut bag, or strain 3 times in a fine meshed sieve, stirring the milk in the sieve to help it pass through, then pressing down on the pulp with the back of a spoon to extract as much of the nut milk as possible. Rinse the sieve between each pass-through. Reserve the pulp for another use (pancake, muffin, or cake batters, smoothies, meat loaf, cook along with porridge, etc; It can also be frozen).

Add the sweetener, if using, and the salt. (If using honey, you may need to whiz it once more in the blender to mix it thouroughly.)

Keeps refrigerated for 3 to 4 days. Stir or shake before using.

Makes 4 cups.

 Guten Appetit!

You might also like:

Homemade Cashew Milk

Baked Potato Soup to Kick Off the New Year

Chai Tea Concentrate

Gingerbread Dough Boy Smoothie

 empty mug of power coffee, now I can work on the manuscript

Posted in Drinks, Miscellaneous | Tagged , , , , , , , , , , , | 17 Comments