Anniversaries and Almond Milk

Hey hey! Happy Friday! Kevin and I just celebrated TWO anniversaries. The first being our three year wedding anniversary. It’s crazy that it’s already been three years. That day was so special and fun. I’d love to do it all over again. And the honeymoon in Cabo would  be fun to do again also.

Kevin brought home a card and flowers which was a total surprise. He’s not big on mushy gushy romantic stuff, but he sure does pull through and surprise me (swoon).

I feel like every woman loves flowers, right? I’m also a sucker for good cards, in case you were wondering. To celebrate our anniversary, we went to dinner and then a concert (Day Wave at The Riot Room). It was seriously a great night!

For dinner, after extensive research on my part, we ended up going to this amazing Italian restaurant in Westport called Ragazza. If you’re in KC and haven’t been, go!

We started at the bar with meatballs and champs for happy hour, but eventually moved onto wine and entrees at a table. The place is so quaint and perfect. Loved it!

I got the Eggplant Parmesan and it was excellent. Kev ate every last bite of his Rigatoni Bolognese. We also shared a side of polenta…which was almost too much since it was so rich. Very good, though. We’ll be back for sure.

The second anniversary we just celebrated was one year of living in Kansas City! WHAT!? How has it already been one year!? Amazing! We love it here and have had so much fun exploring the city and making this place home. It’s a very special city, that’s for sure. The KC folk have been very welcoming.

So now that we’re all caught up, let’s discuss almond milk. Have you ever made it!? It’s so easy. You just need a high speed blender and a nut bag (yes, that’s what it’s called). Oh, and almonds. Duh.

First, soak one cup of almonds in water for 8-12 hours. This sprouts the almonds and softens the skins, which you’re going to remove after they soak. The skins are pretty difficult to digest and contain anti-nutrients that aren’t good for you. If you want to know more about that, google it. This step is optional, but I rarely skip it.

You could also use half almonds, half cashews here. Whatever floats your boat. 

After you soak the almonds, rinse them with fresh water. Then, remove the skins by simply pinching the almonds. It’s easy, but takes some time. Once you see the almond skins removed, it’s like, yeah, those do look like they’d hurt people’s tummies! They look gross, honestly. Moving on.

Add the peeled almonds to the blender. Add 3 cups water and a couple of dates (if you want it sweetened). If not, just omit the dates. You can also add vanilla, cinnamon, and/or a pinch of salt here. All up to you.
Blend for about a minute. Then, strain the milk through the nut bag by pouring everything from the blender slowly into the nut bag (I can’t say that or type it with a straight face) and squeeze the liquid into a bowl. You’ll seriously look and feel like you’re milking a cow. It’s worth it, though.

I like to squeeze it into a bowl, since it’s wider than the jar and catches the liquid easier. After it’s all squeezed, I pour the almond milk into a Mason jar and store for 4-5 days.

That’s it! So simple! This almond milk doesn’t have any weird thickening agents or preservatives so if you have a sensitive tummy like me, you should tolerate this just fine (unless you have a nut allergy, in which case, you should not be making this…but you already knew that).

I also dried out the leftover almond “pulp” by baking it in a 200 degree oven for about 2 hours or so. Once it was dried out, I blended it to make almond flour. Score! I’ll use that in some muffins later this week, or maybe to “bread” some chicken.

That’s all folks. I hope you have a WONDERFUL weekend. We’re taking it easy tonight. I sense a movie night in the works. We have a busy week ahead with both of our 30th birthdays and our moms are coming out to visit! We can’t wait to see them!


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