Su-Mei Yu's Almond Milk
Almond Milk Holds the Key to a Healthier You
"I first discovered almond milk as a substitute for coconut cream and milk through a Thai friend who is a physician. Trying to control her own intake of saturated fats, she had thought of almond milk as a potential substitute in Thai cooking. Since she is not a cook, she asked if I could experiment with it when making curry. I did, and today I use it not only in my own cooking, but I also offer it to customers at my restaurant, who are grateful that healthy food can also be delicious. Almonds contain 'good' monounsaturated fat. High in calcium, magnesium and folic acid, they also contain resveratrol, an anti-inflammatory agent. Blue Diamond manufactures almond milk under the brand name Almond Breeze. Buy the unflavored one for cooking. Homemade almond milk, however, is richer and thicker than the store-bought variety. For an even thicker milk, reduce the final amount of water from 3 cups to 2 or even just 1 cup. Almond milk is good for all home element types."
-- Su-Mei Yu, author of "The Elements of Life."
Put the almonds in a large bowl, pour over the boiling water, and let sit until the water is
just cool enough to touch, about 1 minute. Drain the water.
Put the almonds in a clean dish towel, rub off the skins, and discard. Rinse the almonds and place them in a jar. Add the 3 cups water, cover tightly, and refrigerate overnight.
Transfer the almonds and water to a blender and process until smooth. Line a fine mesh strainer with damp cheesecloth and place the strainer on top of a bowl. Transfer the contents of the blender to the strainer. Extract the milk by squeezing the cloth tight and hard. Store the almond milk in an airtight container in the refrigerator for up to a week. Save the leftover almond puree to use as a skin treatment.
Makes about 3 cups.