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I had this tonight for dinner. Sooooo Yummy!
These recipes are from a book called Back To The House of Health.
1 head of cauliflower
3 yellow crookneck squash
4 zucchini(or 1 big one)
2 yellow onions
2 pkg. cherry tomatoes(we didn't have any of these in ours)
6 stalks celery
8 cloves garlic
1 quart fresh almond milk(recipe to follow)
1 quart vegetable broth
1/4 -1/2 cup olive oil
Preheat oven to broil.
Cut veggies into bite size pieces.
Place on non-stick cookie sheet, drizzle with olive oil.
Broil until lightly browned, about 10-20 minutes.
While veggies are cooking, blend almond milk and place in soup pot
When veggies are done place in blender and pulse.
Add veggies and broth to soup pot.
Stir well and cook until warm.
Fresh Silky Almond Milk
4 cups of fresh raw almonds
Water
nylon stalking for straining
(makes approximately 1 quart)
Soak 4 cups of fresh raw almonds over night in a bowl of water.
Drain. Put in pan with water to blanch(heat to boil and remove from heat)
Peel almond skin off.
Place almonds in blender until it is one third full(about 2 cups)
Then add water to fill the blender up.
Blend on high speed until you have a white, creamy looking milk.
Take a clean white knee high nylon stocking and pour the mixture through it over a bowl or pan and let it drain.
Thin the milk with water to desired consistency
Optional....
Add vanilla and agave to taste.
Add a pinch of salt
Almond milk will stay fresh for about 3 days in the refrigerator.
2 comments:
That sounds really good, but the Almond milk sounds like it would take forever to make. Sounds like something you could do in the winter time when you're stuck at home all day.
It doesn't take long. It's kind of like bread rising. You don't have to do anything but wait. I haven't made it yet, but I'll let you know how it goes when I do.
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