Monthly Archives: April 2014

Uber-fresh almond milk and it’s “by-product derivatives”

We bought a slow juicer. Hurom to be exact. And in Singapore, such things cost a lot. Like $600 alot. And its not even the latest model. Which kinda explained my procrastination. 3 months to be exact.

So, what’s the $600 worth? Why not buy any juicer? Or buy fruit juices?

Ah ha.
There’s just so many reasons.

A slow juicer extracts much more juice. So much more, that the juice doesn’t separate much even if left in the fridge overnight.

We can taste most of the vegs/fruits juiced. Yes, really, like my all time favorite beetroot carrot orange ginger drink.

This. Is however zzz’s favourite.

Nut milk. So far we have tried almonds and soy. Derived products include okara, almond brownies and blondies.

Like zzz says. Its totally worth the $600.

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Recipe for almond milk
150g almonds, soaked overnight in plenty of water
500ml cooled boiled water in a large bowl
A Hurom slow juicer (with juice cap)

Drain the almonds. Set the almonds and bowl of water near the juicer. Fit the fine sieve of the juicer into the machine.
With juice cap down, throw 3 almonds in with 1 tablespoon (15ml) of water. Start the juicer.
Continuously add 3 almonds+1 tablespoon water into the juicer until all the nuts are used. Release the almond milk into a jug halfway through the process.
If nuts are used up first, pour the remaining water into the juicer. If water is used up first (preferably not the case), use additional water and add nuts + water as before.
Pour the almond milk through a very fine sieve into cups and place in fride to cool slightly. The temperature will be optimal for drinking after you have cleaned the hurom!
Notes on drinking: Since no preservatives and cooking is involved, fresh almond milk should be drank fresh.
It can however be stored for a day in the fridge since almond milk made by a slow juicer omits the step of squeezing out the milk from pulp and hence minimizes the introduction of bacteria from our hands.
Ideal drinking temperature should be just slightly below room temperature. The taste of raw almond milk is subtle and flavours are suppressed if the temperature is too cold.

Brownies and blondies
Do not throw away the almond pulp!!! A great way to use this “by-product” is to add to cakes that are meant to be dense and moist. Brownies and blondies come into mind immediately. (In due time I’ll make “greenies” with matcha powder!)

Simply use your favourite brownie and blondie recipes and replace half the flour with equal volume of almond pulp.
Alternatively go all out for grain-free brownies in
http://www.bojongourmet.com/2013/12/baked-almond-pulp-brownies.html?m=1
and blondies in
http://ditchthewheat.com/paleo-chocolate-chip-blondies/

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