The garden fizzled whilst we were away but we weren't bothered by that - we let it go coming into winter since we knew we wouldn't be here to tend it. The kids dropped in and looked after the chickens marvellously - the girls were thriving when we got back.
I've begun to make my own almond milk; then dry and mill the meal left over to use in baking. It's an acquired taste after years of being a poddy calf and drinking gallons of cows milk for as long as I can remember, but it's growing on me. I love cows milk but it doesn't love me. lol.
Almond milk is really easy to make, or any nut milk for that matter. I use a cup of organic almonds, soaked in spring or filtered water overnight (at least 12 hours) at room temperature. Add a dash of unrefined sea salt to the nuts and water. (this activates the nut - ie brings out all its nutrients) Next morning drain and rinse well. Add 4 cups of of spring or filtered water, blend madly until it's white and fluffy looking. Strain it into a bowl through a nut bag or muslin and squeeze out very carefully, taking care not to squish the meal back into the milk! Decant into a bottle and pop in the fridge. Dry the meal from the nut bag in the oven on about 170 c. Just spread it on an oven tray; I put oven paper on mine, and into the oven for a few hours until dry. It can then even be milled down to a flour if you wish; gluten free by the way. The milk takes all of five minutes to make and I know exactly what I'm getting. Almond milk has fewer calories and is lower in fat than cows milk which is a plus too. It can be sweetened with stevia if need be and is lovely with cinnamon or vanilla. I just use it anywhere I'd use cows milk.
I've changed my diet to boost my immune system etc since I contracted Guillain -Barre Syndrome courtesy of my first ever flu vaccine!!! For the most part I'm enjoying the changes..... well.......for the most part................! :))
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