Fresh Almond Milk

Okay, so I think already, in your head, you’re like “no.”

If you’re at “no,” when I start talking to you about peeling almonds, you’re going to be like “hell, no.”

I was there. I definitely was there. And then I tried it once and now I just like cannot buy nutmilk.

So no, it’s not that difficult. And yes, it is that delicious. And wow is it perfect for a batch of my Strawberry Almond Cacao Muesli (also known as “overnight oats”).

Remember, living well is #equalpartsdisciplineandindulgence

what you need

1 cup of fresh, dried, unsalted, unroasted almonds (soaked overnight in tepid water)

1 1/2 cups tepid spring water

cinnamon

how to make it

Note: when making this for a my week, I usually make a double batch.

[Soak] your almonds, preferably overnight. Ensure they are fully covered with water. The next morning, rinse your almonds and return to the bowl in fresh water.

Now you can begin to [peel]. The little skins should pop off with a little squeeze, leaving the pale, raw almond underneath. This may look daunting but I swear 2 cups of almonds in a bowl takes 15-20 minutes to peel and then you’re done.

[Blend] the peeled almonds, water, and cinnamon on high in a blender until completely smooth and frothy. Store in a pitcher in the fridge for up to one week.

At this point, you can [strain] your almond milk through a cheese cloth if you like it really smooth. But I make this to go into my Muesli and for that I like to keep the texture. No straining required.

Almond Muesli with Strawberries and Cacao

Porridge, oatmeal, overnight oats, granola – there are many oat-based breakfast options but this one is really special. It can be made at the beginning of a week or weekend to have for several days and is my favorite thing to munch in the morning before a heavy lift (just enough energy and no weirdness in the stomach). The flavors are so fresh and delicate, though, I definitely would not couch it as exclusively a pre-workout food. This is perfect for a weekend morning, quiet with lots of stretching and dance, or videogaming and photography. It is simple and quick. To make it really, really shine, you should make your own Almond Milk for it (and before you object like crazy, it’s not as difficult as it sounds). But you can just as easily use any store-bought milk you prefer like oat, cashew, or macadamia.

What makes this muesli so special?

The freshness, the richness, the simplicity.

The delicacy of the flavors.

The lightness of the dish itself while still making you feel satisfied.

#equalpartsdisciplineandindulgence

what you need

1 1/4 cups nut milk of choice (I vote that you try making your own Almond Milk if you never have)

1/2 cup rolled oats

2 tablespoons flax or golden flax seeds

1/4 cup strawberries, diced (or berry of choice)

4 tablespoons fresh honey or maple syrup

2 tablespoons cacao nibs (that’s “cacao” not “cocoa”)

1 tablespoon lemon zest

Cinnamon

how to make it

Prepare your Almond Milk as indicated in this post. Or get your store-bought nut milk ready.

Place rolled oats, flax seeds, and lemon zest in a small container and top with Almond Milk. Drizzle on some honey and place in the fridge overnight.

In the morning, give it a stir. Top with additional flax, berries of choice, cinnamon, cacao nibs, and more honey. Enjoy hearty, cool, and satisfying.

out of fridge

after a good stir