Guest guest Posted March 8, 2010 Report Share Posted March 8, 2010 Thanks Maria, I just requested it from the library. We just returned from a honeymoon with a renewed push for a more vegetarian diet. Gina On Mar 5, 2010, at 8:54 AM, marmatraz wrote: > Have you seen Becoming Vegan? Great tips on plant protein in there. I > just started reading it last night. (I have had the book for > years....my > sugar sensitive procrastinating self didn't get to it) > > Maria > > > > I > > > > > > I > > > ------------ ---- ---- - > > > > > > > > > > > > _http://www.radiantrhttp://www._ (http://www.radiantrecovery.com/) > > > > > > _http://www.radiantrhttp://www.rahttp_ > > (http://www.radiantrecoverystore.com/) > > > > > > _http://www.radiantrhttp://www.rhttp://www._ > > (http://www.radiantrecovery.com/classes.htm) > > > > > > _http://www.radiantrhttp://www.rhttp://www.rhttp://www.http://ww_ > > (http://www.radiantrecovery.com/cgi-bin/bbs-new/webbbs_config.pl) > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2010 Report Share Posted March 8, 2010 Interesting - I use the debris from almond milk. Mel --- On Mon, 8/3/10, gina_loretta <virginia wrote: gina_loretta <virginia Re: oat milk Monday, 8 March, 2010, 1:07 Hi Rick, I went into this thread and saw your original inquiry. Somehow I missed it! When I make oat milk, I use a soy milk make which I purchased through the Radiant Store. The oat groats get soaked overnight. Then they go through three grind only rounds (no heat). You could do the same thing with a blender and just strain the pulp. The pulp is then great to cook a bit and eat for breakfast. I had tried a couple of recipes from the internet and this is what I like best. Let me know what your experiments produce-might just like that one better. Gina , " riseard " <r.a.v.cox wrote: > > Hi, > > Does anyone make oat milk? > > I've found some recipes on the Internet and am experimenting a bit, but > it would be good to hear from someone with experience of making it. > > Rick > --- http://www.radiantrecovery.com http://www.radiantrecoverystore.com/ http://www.radiantrecovery.com/classes.htm http://www.radiantrecovery.com/cgi-bin/bbs-new/webbbs_config.pl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2010 Report Share Posted March 8, 2010 I've not tried making almond milk. Seems as though I filed that it was more time consuming to make. What the process you use? How do you use the " debris " ? Do you prefer almond over oat or soy milks? Thanks, Gina On Mar 8, 2010, at 2:06 AM, mel wrote: > Interesting - I use the debris from almond milk. > > Mel > > --- On Mon, 8/3/10, gina_loretta <virginia wrote: > > gina_loretta <virginia > Re: oat milk > > Monday, 8 March, 2010, 1:07 > > Hi Rick, > > I went into this thread and saw your original inquiry. Somehow I > missed it! When I make oat milk, I use a soy milk make which I > purchased through the Radiant Store. The oat groats get soaked > overnight. Then they go through three grind only rounds (no heat). > You could do the same thing with a blender and just strain the pulp. > The pulp is then great to cook a bit and eat for breakfast. > > I had tried a couple of recipes from the internet and this is what I > like best. Let me know what your experiments produce-might just like > that one better. > > Gina > > > > --- > > > > http://www.radiantrecovery.com > > http://www.radiantrecoverystore.com/ > > http://www.radiantrecovery.com/classes.htm > > http://www.radiantrecovery.com/cgi-bin/bbs-new/webbbs_config.pl > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2010 Report Share Posted March 8, 2010 Gina I don't normally make milks! I have soya milk in my shake that I buy. However I ventured into the world of almond milk manufacture briefly and to extremely messy effect. I soaked quite a lot of almonds in water overnight, blitzed theg results in a blender, sieved it through cheesecloth. I put the almond fibre into bread. Mel --- On Mon, 8/3/10, Virginia Kingsbury <virginia wrote: Virginia Kingsbury <virginia Re: Re: oat milk Monday, 8 March, 2010, 14:14 I've not tried making almond milk. Seems as though I filed that it was more time consuming to make. What the process you use? How do you use the " debris " ? Do you prefer almond over oat or soy milks? Thanks, Gina On Mar 8, 2010, at 2:06 AM, mel wrote: > Interesting - I use the debris from almond milk. > > Mel > > --- On Mon, 8/3/10, gina_loretta <virginia wrote: > > gina_loretta <virginia > Re: oat milk > > Monday, 8 March, 2010, 1:07 > > Hi Rick, > > I went into this thread and saw your original inquiry. Somehow I > missed it! When I make oat milk, I use a soy milk make which I > purchased through the Radiant Store. The oat groats get soaked > overnight. Then they go through three grind only rounds (no heat). > You could do the same thing with a blender and just strain the pulp. > The pulp is then great to cook a bit and eat for breakfast. > > I had tried a couple of recipes from the internet and this is what I > like best. Let me know what your experiments produce-might just like > that one better. > > Gina > > > > --- > > > > http://www.radiantrecovery.com > > http://www.radiantrecoverystore.com/ > > http://www.radiantrecovery.com/classes.htm > > http://www.radiantrecovery.com/cgi-bin/bbs-new/webbbs_config.pl > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2010 Report Share Posted March 8, 2010 Gina I soak the almonds whole then put them into the blender , add maple syrup and vanilla for smoothies. I add other herbs for soups or sauces. The reason i soak them first is because it releases the enzymes. I know there is a discussion in the Living Foods community about whether to take the husks off or not. I leave them on and it tastes great anywhere i need to use milk. cynthia On 2010-03-08, at 6:14 AM, Virginia Kingsbury wrote: > I've not tried making almond milk. Seems as though I filed that it was > more time consuming to make. What the process you use? How do you use > the " debris " ? > Do you prefer almond over oat or soy milks? > > Thanks, Gina > On Mar 8, 2010, at 2:06 AM, mel wrote: > >> Interesting - I use the debris from almond milk. >> >> Mel >> >> --- On Mon, 8/3/10, gina_loretta <virginia wrote: >> >> gina_loretta <virginia >> Re: oat milk >> >> Monday, 8 March, 2010, 1:07 >> >> Hi Rick, >> >> I went into this thread and saw your original inquiry. Somehow I >> missed it! When I make oat milk, I use a soy milk make which I >> purchased through the Radiant Store. The oat groats get soaked >> overnight. Then they go through three grind only rounds (no heat). >> You could do the same thing with a blender and just strain the pulp. >> The pulp is then great to cook a bit and eat for breakfast. >> >> I had tried a couple of recipes from the internet and this is what I >> like best. Let me know what your experiments produce-might just like >> that one better. >> >> Gina >> >> >> >> --- >> >> >> >> http://www.radiantrecovery.com >> >> http://www.radiantrecoverystore.com/ >> >> http://www.radiantrecovery.com/classes.htm >> >> http://www.radiantrecovery.com/cgi-bin/bbs-new/webbbs_config.pl >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 Thanks Cynthia, I have almonds on my list to give this a try. Does almond milk have a dietary advantage? I've had it and do like it, but don't know of its advantages. Thanks, Gina On Mar 8, 2010, at 11:08 AM, cynthia pattison wrote: > Gina > > I soak the almonds whole then put them into the blender , add maple > syrup and vanilla for smoothies. I add other herbs for soups or > sauces. The reason i soak them first is because it releases the > enzymes. I know there is a discussion in the Living Foods community > about whether to take the husks off or not. I leave them on and it > tastes great anywhere i need to use milk. > cynthia > > ---------------------- > >> > >> > >> > >> http://www.radiantrecovery.com > >> > >> http://www.radiantrecoverystore.com/ > >> > >> http://www.radiantrecovery.com/classes.htm > >> > >> http://www.radiantrecovery.com/cgi-bin/bbs-new/webbbs_config.pl > >> > >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 Hi Mel, That sounds like some of my experiments in the kitchen, too! So I had to smile when I read this. Bread is beyond me at this time, but I'd be willing to give crackers a try. Almond based crackers are really pricey here. Gina On Mar 8, 2010, at 10:53 AM, mel wrote: > Gina > > I don't normally make milks! > > I have soya milk in my shake that I buy. > > However I ventured into the world of almond milk manufacture briefly > and to extremely messy effect. > > I soaked quite a lot of almonds in water overnight, blitzed theg > results in a blender, sieved it through cheesecloth. I put the > almond fibre into bread. > > Mel > > > -- > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 Hi Gina I started using it as an alternative to dairy. It reportedly is higher in protein with less fat and more alkaline that the other nuts. And is high in fiber. I don't boil (blanche) them to remove the husks because that destroys the enzymes. I soak them a few hours before using to soften and release enzymes. I like to preserve the enzymes because it helps with digestion. I don't claim any authority on the subject; this just what i have gotten from classes and books over the years. Let me know how it goes. cynthia On 2010-03-08, at 5:59 PM, Virginia Kingsbury wrote: > Thanks Cynthia, > > I have almonds on my list to give this a try. Does almond milk have a > dietary advantage? I've had it and do like it, but don't know of its > advantages. > > Thanks, Gina > On Mar 8, 2010, at 11:08 AM, cynthia pattison wrote: > >> Gina >> >> I soak the almonds whole then put them into the blender , add maple >> syrup and vanilla for smoothies. I add other herbs for soups or >> sauces. The reason i soak them first is because it releases the >> enzymes. I know there is a discussion in the Living Foods community >> about whether to take the husks off or not. I leave them on and it >> tastes great anywhere i need to use milk. >> cynthia >> >> ---------------------- >>>> >>>> >>>> >>>> http://www.radiantrecovery.com >>>> >>>> http://www.radiantrecoverystore.com/ >>>> >>>> http://www.radiantrecovery.com/classes.htm >>>> >>>> http://www.radiantrecovery.com/cgi-bin/bbs-new/webbbs_config.pl >>>> >>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 Bread is very easy the way I do it. Yesterday I made two loaves half and half buckwheat and brown rice flour. Mixing took 5 mins tops, baking about 40 more. Mel --- On Tue, 9/3/10, Virginia Kingsbury <virginia wrote: Virginia Kingsbury <virginia Re: Re: oat milk Tuesday, 9 March, 2010, 2:02 Hi Mel, That sounds like some of my experiments in the kitchen, too! So I had to smile when I read this. Bread is beyond me at this time, but I'd be willing to give crackers a try. Almond based crackers are really pricey here. Gina On Mar 8, 2010, at 10:53 AM, mel wrote: > Gina > > I don't normally make milks! > > I have soya milk in my shake that I buy. > > However I ventured into the world of almond milk manufacture briefly > and to extremely messy effect. > > I soaked quite a lot of almonds in water overnight, blitzed theg > results in a blender, sieved it through cheesecloth. I put the > almond fibre into bread. > > Mel > > > -- > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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