Today we met Sunny Gurnani at the Oakland VegFest. Sunny is the founder of GoVegan.in, a company in India that sells organic soy-milk, tofu and ice-cream. While we were in Ahmedabad last year we regularly got soy-milk from them (see the next post about it.
Here is a picture of the assorted of Soy Milk we purchased from them in Ahmedabad.
We’ve been making almond milk from scratch for a few years, soaking the almonds (1 cup), draining, blending with 3 cups water, straining out the pulp, sometimes sweetening with dates or adding vanilla or cardamom. It is always delicious but sometimes felt time consuming.The store bought almond milk seems to have a lot of filler and is not as good. So SURPRISE!
In the book Forks over Knives, companion to the movie that is such a great resource, we found the following: Add 1-2 teaspoons of raw almond butter to each 1 cup of water and blend until smooth. We happen to have roasted almond butter on hand and it tasted good but will try raw next, because it will surely be even better. What a find! No worries about wasting or saving the pulp and we can make a small amount at a time.
Interestingly the website detoxinista.com has detailed instructions on making your own almond butter using a food processor. Lately we have been using the food processor to make our own almond butter. Living in California we can go to the local farmer’s market and buy organic almonds straight from the farmer. So from almonds to almond butter to almond milk, no added filler!
Passed down from a nutritionally minded MD to patient, to friend, to cousin is the following healthy drink recipe
– 2 cups of Kale
– ¼ cup of Spinach
– ¼ cup of Coriander (Cilantro)
– ½ Beet
– 1 stalk Celery – optional
– ½ Carrot – optional
– 5 or 6 seeded Grapes – optional
– ½ Apple – optional
The juice below is red, because of the beets. She uses a Blendtech, but Christian is loyal to his Vitamix and I think you can use a lower-tech blender too. Continue reading