Today was another horrifically busy day, our IT team of 5 people was down to 2 and we were scrambling. The word tired just doesn’t seem to cut it after today. This morning before racing out the door, I used the last bit of almond milk in my coffee and was in no mood to grab some on the way home. And I didn’t soak any almonds to make fresh which is why I switched from regularly making almond milk to fresh hemp milk, planning around almond soaking time always seemed to be an issue for me during my work week. But I still like mixing it up with almond milk for coffee, cereal and chia seed pudding. Occasionally I’ll buy the pre-made stuff if it’s going to be a crazy week. But, that’s one of my goals for the new year – make fresh nut and seeds milks at home all the time. Not only is store bought stuff pricier and have preservatives in them, they also use a lot of packaging that I don’t like paying for and throwing out. Tonight I experimented with a quick almond milk recipe to get me through the weekend and it worked out.
The Raw Project
Busy Day Almond Milk
- 2 tablespoons almond butter
- 2 packets stevia
- 1 tbsp. lecithin (optional)
- 1/2 tsp. vanilla
- 2 cups water
Place all ingredients in a blender and blend on high until smooth and creamy.
It tasted just like the version I usually do from whole, soaked almonds. But this version did not require soaking or the time-consuming process of straining out the pulp with a nut milk bag. Hmmm, this may be the only way I make almond milk for awhile!
Since both hubby and I had long, stressful days at work and he was running late leaving the office, we opted for a quiet evening at home – not exactly an exciting Friday night, but just what we needed. I went simple and fresh for dinner creating hummus collard green wraps with home-grown sprouts.
To me this is raw fast food, the wraps throw together faster than a sandwich and don’t require a lot of brain power – a good thing after the week I’ve had!