I don’t blog and I don’t scrapbook. Two things I’ve accepted about myself, no matter how much I think I should. One voice in my head says that it’s what I should do to be in the “cute moms” club. But frankly, it’s not me. Now that I got that off my chest….

Tonight (a typical night, Jason on his computer and me on mine - 2 feet apart), Jason says “you should start posting about some of the health stuff you’ve been doing lately”. Me (pulling out the same card I do every time he starts the newest-thing-I-could-blog-about conversation) “I don’t blog”. Jason “People would enjoy reading about it, plus I could actually read up and know what you’re doing.” Me - “Um……<thinking>…..<pausing>” So, here I am. I’m usually not persuaded this easily, but, it’s late so I figure - What the heck!

I’ve never been a huge fan of cow milk. I will pour it over cereal, but something about drinking the luke-warm remnants at the bottom of my bowl of honey-nut cheerios, makes me shiver. I can’t do it. So, today, I decided to whip up my first batch of Almond Milk! I’m an almond fan, so maybe I’m just a little biased, but it was super yummy! And, get this - I actually drank the Cheerio leftovers! It can be done. It was tasty….especially with a little sweetener added in (I tried Agave Nectar and Pure Maple Syrup, although it was a toss up, I think I prefer the syrup). And Brianne loved it too. (I’ll just leave out the part about Beauen trying to dump it in the sink). Here’s the recipe (from Original Fast Foods).

Almond Milk

1 cup Almonds (soak in water overnight, then drain and rinse)
3-4 cups pure water
1-2 Tbsp pure maple syrup (optional)

Place almonds in blender. Add water and blend for 3 to 4 minutes at high speed. Strain through muslin, nylon, linen, or cheesecloth. Add maple syrup if desired. Shake well before serving.

So there you have it.  Here’s my “I don’t blog post” just for you…my love.

This entry was posted on Tuesday, March 2nd, 2010 at 1:49 am and is filed under healthy living, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.