Homemade Almond and Coconut Milk - Mind Over Munch Episode 24 скачать в хорошем качестве

Homemade Almond and Coconut Milk - Mind Over Munch Episode 24

How to make almond milk AND how to make coconut milk! Easy healthy recipes for dairy-free milk you can make at home! SUBSCRIBE for more recipes: http://bit.ly/MindOverMunch Full recipe below! Click for more Mind Over Munch Episodes: http://bit.ly/1z1ytBt Don't forget to subscribe!    • Homemade Almond and Coconut Milk - Mind Ov...   Instagram:   / mindovermunch   Twitter:   / mindovermunch   Facebook:   / mindovermunch   HOMEMADE ALMOND MILK: Ingredients 1 cup raw almonds 2 cups water *This recipe will work well at a 1:2 ratio so feel free to up the amounts if you want more, but since this only lasts a few days in the fridge, I make a small amount at a time. For a "lighter" milk, use more water* Procedure Add almonds to a bowl and cover with water. Soak overnight. They will plump up and get squishy! Strain your almonds and rinse. Add to a food processor (or blender) with your 2 cups of water. Process 2-4 minutes (4 for a processor) until well combined and almonds are a fine meal. Strain the almonds in cheesecloth and a strainer, reserving the milk in a separate container. Squeeze out the milk from the meal to get the most milk! You should end up with 2 cups of almond milk. Sweeten or flavor if desired (vanilla, sweetener, etc) Chill and enjoy! Keep in the refrigerator for up to 2 days. *Feel free to bake with the extra almond meal!* HOMEMADE COCONUT MILK: Ingredients 1 cup unsweetened shredded coconut (I use organic full fat) 2 cups water *This recipe will work well at a 1:2 ratio so feel free to up the amounts if you want more, but since this only lasts a few days in the fridge, I make a small amount at a time. For a "lighter" milk, use more water Procedure Heat 2 cups of water to a light simmer. Add coconut shreds and hot water to processor or blender and allow to sit for a minute (helps the coconut to absorb and soften without clumping up). Blend for about 2 minutes until pureed and milky. Pour the mixture over a strainer lined with cheesecloth, reserving milk in a separate container. Squeeze the coconut around the cheesecloth to get out as much milk as possible. Sweeten/flavor as desired (vanilla, sweetener, etc). Chill and enjoy! Keeps in refrigerator for up to 4 days or freezer for up to 3 months. *Sometimes once refrigerated coconut milk starts to clump up-- this is normal! You can scoop out the clumps, or whisk back together and enjoy! If you have a dehydrator, use on your leftover coconut!* Check out some of my other related recipes! Almond Cheese    • Vegan Almond Cheese - Mind Over Munch Epis...   How To Make Greek Yogurt    • How To Make Greek Yogurt - Mind Over Munch...   Pumpkin Spice Latte    • Healthy Pumpkin Spice Latte - Starbucks DI...   The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.