♪ ♫ ♩ ♬ I am so clever. I am so clever. ♪ ♫ ♩ ♬
Yes, I jumped around the house yesterday afternoon singing this to any and all. Why am I so clever? Because after trying something 5 years ago and failing I recently had another go. And the result was delicious! I felt clever for actually doing something successful.
Almond Milk and Nutty Granola
A few years ago I tried to make Almond Milk and a dehydrated granola from the recipe in Serene Allison’s book, “Rejuvenate Your Life – Recipes for Energy“. I failed miserably. 🙁 In fact, salads and nut sprinkles are pretty much the only things from that book that I do well.
But in my travels around the world (with the help of the Internet) I stumbled across a video of Jennifer Cornbleet, at LearnRawFood. She was making Zucchini Pasta with Marinara Sauce. We tried it ourselves and loved it! Then I searched for ‘raw foods’ at my local library and Jennifer’s DVD was available so I sped er, mosied along over to the library, borrowed it and watched it. She makes it look all so easy and achievable! I was so inspired that I tried the Almond Milk and Granola myself… and […drum roll please…] IT WORKED!!! It is delicious! Rich, nutty and creamy and it keeps for 5 days in the fridge.
Jennifer Cornbleet’s Almond Milk
Yield: 2 1/2 cups, 2 servings
- 2.5 cups water
- 1.5 cups soaked almonds (see note)
- 3 pitted medjool dates ( I didn’t have medjool dates so just used normal ones)
- 1/2 teaspoon vanilla extract (optional)
Equipment
- measuring cups
- measuring spoons
- blender
- fine-mesh strainer or mesh bag
- medium bowl
- rubber spatula
Method
Place 1.5 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth.
Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a mesh bag to strain the milk.
Discard the pulp left in the strainer. Transfer the milk to a sealed container and store in the refrigerator. Almond Milk will keep for five days. It will separate, so shake well before using.
Note: To soak the almonds, place 1 cup of them in a mason jar (or bowl). Fill with cool water, screw on the lid, and soak for 8 hours or overnight at room temperature. Drain and rinse. 1 cup raw almonds yields 1 1/2 cups soaked.
** I didn’t use vanilla but added a teaspoon of honey instead.
If you try it, let me know how it went. If you have any other tips, please let me know.
httpv://www.youtube.com/watch?v=SlOg7LGrDEE








No added sugar. No added preservatives. No added flavours. Have you looked at the container of store bought yogurt? It has either sugar or worse still artificial sugar (poison) as well as preservatives and artificial flavourings. How is that good for the human body? I’m not a food purist but with something that is so easy and inexpensive to make at home it doesn’t make sense to buy store bought.





























I haven’t been to the gym for ages! I’ve really missed it too. I’ve started to feel it in my back and upper body so had resolved to head back this week- even if I can only do upper body and core, it is better than nothing at all. That was before my knee has acted up. I’ll take it a day at a time and get to the gym as soon as I can.



Oh dear, are you sick of re-posts yet? Here’s another one, originally from 








AussieHomeschoolers…are you ready?































