Our Kitchen Workshop host, Mary Reilly of Edible Pioneer Valley, talks with Mimi Kirk, the author of The Ultimate Book of Modern Juicing. In this fast-paced discussion they discuss making nut milks at home (you don’t need anything more than a good blender), and ways to create juices on the fly––no recipes needed!
Read on for Mimi’s recipes for Almond Milk and A Cold Killer juice, guaranteed to quash any spring sniffles.
Only 60 calories for an 8-ounce glass, and there’s no cholesterol or saturated fat so it’s heart healthy.
- 1 cup almonds, soaked overnight
- 3½ cups filtered water (more if you prefer a thinner milk)
- 2 Medjool dates, pitted
- ½ teaspoon vanilla extract
Strain soaked almonds and rinse well. Soaking releases the enzyme inhibitors and makes for easier digestion. Place nuts in high-speed blender and add water, dates, and vanilla, and process until smooth. Place a nut milk filter bag or paint strainer bag over a bowl, and then pour the almond milk into the bag. With one hand hold the top of the bag, and with the other hand proceed to squeeze all the milk from the bag into the bowl. If you don’t have a bag, a wire strainer or cheesecloth will work, but a bag makes the job easier. (A nut milk filter bag can be purchased online and paint strainer bags can be found at your local hardware store.)
Once all the liquid is squeezed into the bowl, pour it into a large glass container with a screw-top lid, such as a Mason jar, and store in the refrigerator. Milk will last about 3 to 4 days.
Chocolate Almond Milk
Cacao powder and cacao nibs are a great source of magnesium, which plays a role in muscle function, circulation, and bone strength.
- 1½ cups almond milk
- 3–4 tablespoons cacao powder (more if you like it richer)
- 2–3 tablespoons maple syrup or 4–5 dates
Blend all ingredients adding maple syrup or dates to taste. Refrigerate to chill.
A Cold Killer
- 1 bunch parsley
- 2 small garlic cloves
- ½ beet
- 1 carrot
- 2 oranges, juiced
- 1-inch piece of ginger
- Liquid of choice as needed
Blend all ingredients, adding liquid as necessary.