HOW
TOXIC is COW"s MILK THESE DAYS? PUHLENTY!
Learn WHY we might either switch to goat's
milk or make our own almond/ soy and brown rice or even fresh coconut milk.
Or mix them all. Keep it in a glass bottle in Fridge to make the kids think
it's REAL!
http://www.alternet.org/story/142377/milk_may_endanger_your_health%2C_and_the_dairy_industry_knows_it?page=entire
ALMOND and RICE MILK are getting made most these days:
http://www.veganreader.com/2009/09/12/almond-milk-recipe-the-creamiest-of-them-all/
Make your brown rice the normal way, can be brown
plain or brown basmati. But brown has more vits than shucked, white. OR
you can make atole of the rice. Parch over low fire, grind to powder, simmer
over fire until thick. Or Whiz your cooked rice with blanched almonds in
blender, but then sieve it. Save whatever you sieve out for vegie
burgers.
BLANCHING IS fairly EASY but it takes
time peeling each nut so I watch TV while I do it, try not to nibble
RAW BLANCHE METHOD: Soak almonds overnight, peel
the next am, rinsing well first rinse again.
ENZYME KILLING HOT METHOD: Pour boiling water
over your nuts, let sit. Cool peel. But raw is better. The magic is in
the enzymes that are in all raw plant life, meat life too, actually.
Put equal amts brown rice and blanched almonds in blender jar, whiz with few drops almond flavoring, small amt honey add in as you whiz, by a thread of honey so it gets whipped in and doesn't go to bottom. Strain. Mash or press the pith thru strainer. That pith that is left in the strainer makes dynamite cookies with butter, sugar, eggs, and a tiny wee bit of non gluten flour. (See GLUTEN FREE RECIPES) Restrict sweet-nibblers in the family to one or two cookies a day by promise, fiat or VOW. Cuz they will tend to go nuts, depleting stash for other 'users.'
Don't even think of throwing that ALMOND PITH in the strainer away! Use it in vegie burgers or milk shakes where you kick up the almond flavor with almond extract though it's quite costly. Someone gave me a bottle of Amaretto which I USE in many recipes instead of almond flavoring. Most exquisite is an almond cake frosted with real lemon butter frosting. My ex gal pal gets 20$ an almond cake UNFROSTED. She uses the grinded nut stuff instead of flour, sells it at local posh yuppie FARMERS' MARKET Sundays. Where folks pay double for no flour, no gluten. This is, after all, HOLLYWOOD where movie stars do not want facial puff or sinus-y voices. The nut/ rice milk gets stored in fridge in old fashioned all glass 'milk bottles so kids just accept it as milk. If you don't want to bake that very day, put all rice/ nut pith in a baggie and freeze it.
RECIPE RICE COCONUT OR BARLEY MILKs found online. (Or use mix of millet & coconut and almond or soaked barley but that raw barley like most whole grains must be kept in water for at least 24 hrs before grinding.)
FLAVORED MILKS- All may be flavored with strong black coffee, cocoa, chocolate, or whatever you can come up with? EGG NOG? Coconut flavoring? See below.
http://thenaughtyvegan.com/coconutmilk.htm
http://vegweb.com/index.php?topic=5606.0
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