Raw food trial – day 29

It’s the weekend and my raw almonds have arrived few days ago, so it was time to try to make almond milk again. If you remember, my first attempt did not work out very well, but I think that was because of the almonds being bad.

I started by soaking 1 cup of almonds for about 7 hours in the fridge.

Once done, the soaking water was strained, and the almonds were combined with 3 cups of fresh water in the VitaMix, then blended.

The next step was to use a nut milk bag to strain the milk.

The straining process is a lot of fun. It takes both hands and a few minutes of squeezing to get all the liquid out.

Once the milk was strained, I put it back into the washed off VitaMix container, added two pitted dates and blended again. I like my my rice and soy milks sweet, and after tasting almond milk, I decided to sweeten this one a little bit as well. And why use sugar, stevia, or even agave syrup when one has dates?

The resulting pulp can also be used, but after consulting the almighty Google, I decided that I personally have no use for it.

So how did the almond milk turn out? Fantastic!!!

It’s very delicate, and I think I like it more than the non-raw rice milk I am used to having with my cereals. I’ve read that by decreasing amount of water, one can make thicker, more creamier almond milk. Something I definitely want to try in the future.

One more thing that’s worth knowing about making almond milk is that the almond skins can be removed to get smoother texture. They come off really easily once the almonds have been soaked. However, I decided not to bother, as it would take extra time, and I do not mind a bit of grittiness in my drink

Today I had the following:

Meal #1 @ 12:30pm

I didn’t have a green smoothie yesterday, so of course today I had to begin my meals with one.

This red green smoothie was made from:

• 6 leaves of romaine lettuce
• handful of parsley
• 3 small stalks of celery
• 2 bananas
• 10 oz of sweet cherries, frozen
• 1 tablespoon of hemp seeds
• water

The above yielded about 42oz, and like I usually do, I had a quart immediately and the rest was refrigerated for later.

This was the first time I made a green smoothie with frozen sweet cherries, and wow – it was an excellent one.

Meal #2 @ 3:30pm

It’s the weekend, I have been eating light for the last few days, so it’s time for the Delicious Chocolate Pudding.

To repeat the recipe from an earlier post:

• 2 bananas
• 1 avocado
• 3 tablespoons of raw cacao
• 3 dates, pitted
• 1 tablespoon of coconut oil
• 2 tablespoons of lucuma powder
• 2 teaspoons of maca powder
• half a teaspoon of cinnamon
• 2 cups of water

I did not have any frozen bananas on hand, so I used fresh ones. The pudding is still great at room temperature, but I decided to cool it down in the fridge for about 30 minutes before eating. Cooling it off also lets the texture to get more solid and silky, because of the coconut oil in it.

Those were very long 30 minutes

But once they were up, I enjoyed this meal immensely.

I was not hungry for the rest of the day, so instead of having a third meal, I had a few small snacks around 9:00pm.

My snacks today were:

• 4 oz of almond milk
• 10 oz of the morning smoothie
• 2 kiwi fruit
• a rather large tomato with a bit of sea salt
• handful of goji berries

On to day 30…

Related posts:

1. Raw food trial – day 14
2. Raw food trial – day 23
3. Raw food trial – day 30
4. Raw food trial – day 11
5. Raw food trial – day 24

Tagged as: 30 days raw, green smoothie, raw dessert, raw pudding, recipe