Almonds have an amazing nutritional profile, filled with protein, healthy fats, vitamins and minerals. This is an easy, digestible way to get them into your diet and benefit your gut health as well. Because it is cultured, it is filled with probiotics, amazing to fortify your digestive tract when taken daily. Start off with small doses in smoothies, about 1/4c to start. It is sour in nature and adds this amazing yogurt sort of lassi flavor that pairs incredibly well with fruits such as strawberries, pineapples, and mangoes. For a creamier milk, you can remove the skins…I am too busy to add the step, I do not mind the skins!
1c raw almonds, sprouted (soaked overnight, drained)
4 capsules vegan probiotic, opened into the milk and stirred
In a blender, combine the nuts with the 1/3 of the water and blend until completely smooth. Add the remaining water and blend again until completely blended. Pour the cream though a nutmilk bag or through a fine mesh strainer into a glass pitcher or wide mout ball jar- discard the pulp or make use of it in smoothies, crackers etc.
Add in the probiotic and gently stir with a wood spoon. Cover with a cloth and place in a warm spot overnight to let the culture do its thing. When ready, the “kefir” will be under a layer of fatty almond cream- at this point you can separate the clearest liquid from the solids (Kefir) or you can combine it and use this for your smoothies (fermented almond milk). You can reserve about 1/4c of the kefir to use as a starter for your next batch, and you can continue to do so for 3-4 more batches.
The kefir can be flavored further. One of my favorites is to add orange slices and a little bit of sweetener and let that sit once again overnight- then refrigerated. This recipe can also be blended altogether and enjoyed as a orange creamsicle style smoothie.
FRICKEN AWESOME. These cookies aren’t missing a thing. I think my most favorite cookie to date.Whipped them up in less than 25 minutes from start to finish—> #almostinstantgratification
Gluten-Free Chocolate Chip Almond Cookies
makes 23 cookies
1c Gluten-Free flour
1c rolled oats
1c roasted almonds, to be coarsely ground
1c dark chocolate chips
1/4t baking soda
1/4t baking powder
1/2c maple syrup
1/2c coconut oil
preheat oven to 350º
In a food processor, put the oats in and grind them until they become flour-like.
In the same processor, coarsely grind the almonds.
In a bowl, mix all of dry ingredients together, the flour, ground oats, almonds, chocolate chips, cinnamon, salt and baking powder/soda.
Pour the wet ingredients, the coconut oil and maple syrup into the dry and mix with a spatula until everything is well incorporated.
Scoop or spoon out onto baking sheet with space in between.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until golden brown. Let cool for at least 5 minutes and then remove them to a cooling rack.
Serve this with sprouted brown rice and a side of greens…a little hot sauce and this meal is PERFECTION.
Sautéed Almond Tofu
1 lb firm tofu, pressed, drained, cubed
2T olive oil
2 cloves garlic, minced
1/4 tsp chili flakes or 1 fresh chili pepper, minced
2T maple syrup
2T GF tamari or Shoyu
Juice from ½ a lemon
1/4 cup roasted almonds (or peanuts!), chopped (optional)
In a large saucepan or skillet over medium-high heat, sauté the garlic and hot pepper in oil just until golden Add the tofu and continue to sauté until the tofu is browned on all sides, tossing often. Add the shoyu or Tamari sauce and the lemon juice. When the moisture is absorbed by the tofu, add the maple syrup and then the almonds. Continue to sauté until all of the liquid has cooked into the tofu.