Guest guest Posted March 8, 2010 Report 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
Guest guest Posted March 8, 2010 Report 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
Guest guest Posted March 8, 2010 Report 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
Guest guest Posted March 8, 2010 Report 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
Guest guest Posted March 8, 2010 Report 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
Guest guest Posted March 9, 2010 Report 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
Guest guest Posted March 9, 2010 Report 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
Guest guest Posted March 9, 2010 Report 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
Guest guest Posted March 9, 2010 Report 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
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