Those who know me, understand I'm a bit of an enviro-fanatic. It is all my Mum's fault too. She raised us preaching about healthy foods, natural products and yoga. I was convinced she was a crazy hippie for most of my teenage years. I didn't realize until years later that the seed had sprouted. I became annoyingly anal about recycling (until my recent revelation that recycling is a great excuse for mass-consumption), despise creating waste and adopted some ridiculous food-additive phobias.
That being said, I'm always seeking ways of making things in avoidance of having to dispose of them. I've been drinking Almond milk for years and I tested out producing my own recently. A nutritionist has told me it is the best milk alternative out there - and it's pretty damn delicious. I had all this fluffy almond meal left over and (obviously) couldn't bear to toss it. It made a decent base for cookies, but for some reason it popped into my brain during my research for tree-free paper options.
Here is how the experiment went down.
1. Almond grinding. I couldn't find any almonds in shells, so blanched had to do. This was possibly my first mistake.
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2. Blending with water. Essential to making almond milk. Make a nice syrupy consistency, this thick paste stuff doesn't work.
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3. First strain.
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4. Second strain. They say to use cheesecloth, I only had a silkscreen frame.
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5. What the paste excretes becomes your milk. When the paste has finished straining, add some vanilla extract + agave nectar (sweetener) and toss it back.
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6. Make a press-lasagna. Put a towel down, then place the screen with the paste on it over top, next goes one of these blue towel dishcloths, newspapers and give it a good heave to get all the water out.
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7. Squish that sucker down with some heavy books and leave it alone for awhile.
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In the meantime, you can plan your dinner. Thanks Jamie Oliver for the inspiration + garden/kitchen envy.
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This is one of my favourite ways to kill time. It's the stuff of a perfect fall weekend. Pumpkin cookies, a superb book and some tea.
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Also, my favourite pastime - a visit to the farmers market.
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I also love making food with said farmers market gems. I've never had this psychedelic cabbage before.
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I went back to check on my almond paper experiment. It wasn't looking so great. It began to crack and looked like dough. I thought perhaps it just needed more time to dry.
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Feeling a bit discouraged, I tried to cheer myself up with another food experiment. Success! This is the most tasty dish I've ever invented. You can't really go wrong with squash though.
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The almond paper was a total bust. There weren't any fibers to keep it connected. So on to the next challenge...