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Homemade Nut Milk Recipes | The Healthy Dairy Substitute

Nut milk might sound like one of the latest fads but it’s actually just an old fad that’s resurfaced. Plant and nut milk such as Almond Milk or Cashew Milk have been prepared and consumed throughout the world for centuries in many cultures. Some people are choosing to switch from animals milk for a variety of reasons, some make the switch for environmental reasons, ethical reasons, and some just like the taste. Nut milk is a great substitute for those of you out there that are lactose intolerant.

Homemade Nut Milk Recipes

milk and various nuts | Homemade Nut Milk Recipes

Some of the most common and popular nut & seed milk are:

Soy ~ Almond ~ Cashew ~ Hemp ~ Coconut

Those may be the most popular but it seems as though the sky is the limit on this one, at least when it comes to nuts, seeds, etc. Milk can also be made using grains like barley and oats, hazelnuts, walnuts, flaxseed, chia seeds, sesame, and sunflower seeds. Once again the options are not limited to those I have listed, these are simply some of the more well-known options around.

You don’t really need too much equipment or too many ingredients for that matter. Today I’m going to share with you two of my favorite nut milk recipes, Almond and Cashew.

Equipment

  • Blender OR Food Processor (Electric or Hand Powered)
  • Quart Jar w/Lid
  • Bowl & Lid
  • Mesh Strainer OR Cheese Cloth
  • Spatula
  • Parchment Paper & Pan (This is for the almond meal)

Almond Milk

Ingredients:

  • 1 Cup Raw Unsalted Almonds – Skins off or on.
  • 4 Cups Water W/ Extra For Soaking
  • 1 ½ Teaspoon Raw Honey
  • Pinch of Sea Salt
  • 1 ½ – 2 Teaspoons Vanilla Extract

almond milk | Homemade Nut Milk Recipes

almond milk | Homemade Nut Milk Recipes

Directions:

In a bowl soak the whole almonds in cold water. Make sure all of the nuts are submerged and cover with a lid. The nuts have to soak anywhere from 12 – 48 hours. I normally just soak mine overnight and start making milk the next morning. If you decide to soak the almonds for more than 12 hours it is important to drain off the old water and add fresh water every 12 hours.

When the almonds are through soaking drain them and rinse with cold water. Place the almonds in the blender or processor with all four cups of water. Blend on low for about 2 minutes or until it’s smooth.

Using the mesh strainer, separate the liquid from the solids. Some people just discard the nut scraps into the compost but I like to use it to make almond meal, which I will also explain shortly.

Now that the milk is separated you can add the honey, salt, and vanilla. You can mix it by hand or toss it back into the blender for a minute. Store the milk in a quart jar and keep refrigerated or in a root cellar for 3 – 5 days. Just as with whole milk, nut milk will take on a sour smell and taste if it’s going bad.

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Almond Meal (An Added Bonus)

I hate to just discard useful food so I keep my almond scrap from the nut milk and make an easy almond meal. All you have to do is line a baking sheet with baking parchment and spread the nut meal as thin as you can. Bake at 200 degrees Fahrenheit. This will slowly dry out the meal just like it will dehydrate fruits and vegetables. The cook time varies so you just have to keep an eye on it. As soon as it is dry and hard it’s ready. You want to avoid any moisture being left behind to keep it from molding. Use the almond meal in baking recipes and other cooking recipes.

Cashew Milk

Cashew milk calls for the same ingredients as the almond milk. I like to add just a touch more honey and a dash of cinnamon for this one. There isn’t too much of a difference between the almond milk and the cashew milk recipes.

cashew milk | Homemade Nut Milk Recipes

cashew milk | Homemade Nut Milk Recipes

Directions:

Cashews only need to soak for 4 -12 hours instead of 12 – 48.

When blending the cashews and water you have to break it down to adding two cups at a time. So you will add the cashews with two cups of water for 3 minutes before adding the last two cups and blend for another 2-3 minutes,

Strain and separate the nut remnants from the liquid and finish it off just like the almond milk.

This recipe will keep for 3-4 days as long as it is refrigerated or in a root cellar. There are many benefits of drinking nut milk and it’s even better when you can make it fresh yourself. Please feel free to try these recipes out and let us know what you think.

Up Next: 15 Healing Herbs And Spices To Grow In Your Garden

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

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Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency

9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

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