All the world is nuts about
What's in The Nut Gourmet
We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.
To send any questions to Ask Aunt Nettie, .
Dear Aunt Nettie,
How about a recipe for nut milk. Got nut milk?
Marcy G.
Yes, yes, yes, darlin'. I sure do have a rip-roarin' recipe fer an Almond Milk that's smooth as silk an' works on jes' 'bout anythin' y'all might have a mind to whip up. It's packed with vitamins 'n minerals 'n some other fancy stuff called essential fatty acids. I jes' know it's rootin' tootin' good fer ya. An' you'll like this part. Y'all can make it quicker 'n a rabbit jumps into a hole. And, Marcy, if y'all want a real whoop-de-doo dessert fer that special occasion, jes' mosy on over to The Highest Perch an' fix up some Blanc Mange.
Yer ever lovin' Aunt Nettie
Aunt Nettie has graciously permitted this recipe to appear in The Nut Gourmet: Nourishing Nuts for Every Occasion by Zel Allen published by Book Publishing Company in 2006.
- If using unsoaked almonds, grind them into a fine meal in an electric mini-chopper/grinder or coffee grinder. Transfer to the blender and add the almonds, water, salt, and dates in the blender. If the almonds are soaked or blanched, they do not need to be ground and can be put directly into the blender with the water, dates, and salt.
- Start blender on slow speed for a few seconds; then switch to high speed and process until creamy.
- Strain the milk through a fine mesh strainer to remove the almond pulp, and set the pulp aside. Stored in a covered container in the refrigerator, Almond Milk will keep for two to three days. Makes 2 1/2 cups (600 ml) milk.
Notes:
This quantity of water will create thick, creamy milk that is ideal for Blanc Mange. For other purposes, thin the Almond Milk with water to achieve the desired consistency.
To make Almond Milk sweeter, simply add more dates or a little light brown sugar, agave nectar, or maple syrup to taste.
To make almond cream, reduce the quantity of water to 1 cup (240 ml) to create a very thick liquid and strain off the pulp.
TO USE THE PULP: Combine it with 1 teaspoon evaporated cane juice and 1/4 teaspoon almond extract. Mix well and use it as a topping for puddings, cereals, fruit salads, or desserts. Stored in a tightly covered container in the refrigerator, almond pulp will keep for up to four days.
Our Aunt Nettie has a head like a hard disk. It's filled with gigabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.
Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.
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