In an effort to be healthier and because I’m a freak about trying new things in the kitchen (Aunt R. actually said to me this week, “Good grief, Toni. Can’t you just fix something normal for once.) Sister and I made almond milk this weekend using this recipe from Living and Raw Foods. We didn’t have any sprout bags but found a fine mesh strainer to be just as effective for separating the milk from the pulp. Our end result was about a 6 on the Simple Family do-it-again scale but then Sister had a brilliant idea that brought that rating up to a 9.
“What if we added some bananas?” Says she. “Then it would be like a smoothie. Or we could make popsicles.”
Mmm, popsicles. I like the way that girl thinks.
We chopped up 4 medium bananas and put them in the freezer. We also placed our completed almond milk in the fridge. Once both were sufficiently cold we added the bananas to the milk and blended until the mixture was smooth. We ate a bit of this right away but poured the rest into dixie cups, with homemade popsicle sticks (ie leftover flatware from fast food runs). I used aluminum foil to keep the sticks from falling over. Place the foil over the top of the cup and then hold it in place while you gently stab the stick through it.
The best thing about this recipe came this morning when both children had popsicles for breakfast and I had no guilt.
Now I just need to figure out what to do with two cups of almond pulp.
