I've got, from top to bottom, almonds, a mix of primarily black and red kidney beans and garbanzo beans soaking. The almonds need to soak for making almond milk, the mix of beans I wanted to prepare and freeze for go-to protein for lunch and dinner and the garbanzo beans are going to be used in making Falafel.
1 Cup Almonds - Soaked for 6 hours in enough water to coat
3 Cups Water
Optional - 1 tsp Vanilla Extract, 1 tsp Cardamon, 1 tsp Cinnamon, 1 tsp Almond Extract
Soak almonds then rinse. In a blender combine 2 cups water and almonds. Strain using a fine mesh strainer or milk bag, then add remaining pulp and blend with remaining 1 cup water and again strain. Add any additional flavoring you want and serve. Almond milk keeps in the fridge for up to 5 days and can be used in smoothies, in baking, with cereal, in lattes, etc.
Check out: http://foodbabe.com/2012/08/06/my-new-love-homemade-pistachio-milk/ and go nutz!
|Nut Milk Bag (purchased at Whole Foods)|
For the falafel recipe, I like this one, from Epicurious.com http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755
I'm making a double batch and am planning on baking them instead of frying.
To bake: Preheat oven to 375F. Either place balls on a parchment lined and lightly oiled baking pan, or in lightly oiled muffin tins. Bake for 40 minutes or till golden. If you want, flip half-way through, for more even cooking. I love to freeze these and serve on whole wheat pita with greens, peppers, cucumber, onion, and a yogurt sauce, kind of like tzatziki. YUM!