Today's cookings

Finally got around to making almond milk and coconut milk today!

Pure & Sweet Almond Milk – from Not milk...nut milks!

• 2/3 c. raw almonds 7-16-12
• 1 tsp ground flaxseeds
• 1 ½ tsp lecithin granules
• ½ tsp vanilla
• ¼ tsp salt
• 4 c. water

1. Warm the water on the stove. Don't bring to a boil
2. Combine the almonds in a blender with 2/3 cup of the heated water and blend until smooth.
3. Add ingredients 2-5 and blend. Add remaining water and blend.
4. Pour almond milk through a strainer when transferring to a jar to remove the pulpy, crunchy part.

It honestly had a boring flavor. I didn't sweeten it because I kind of made it for my mom, and it probably wasn't salty enough. Tomorrow I may add a little honey, and also try a mint chocolate version of it too.

The coconut milk recipe is from Wellness Mama, but I shrunk the recipe and added a little so here are my proportions:

• 3 cups water
• 1 1/4 c. coconut
• 1/2 tsp salt
• ~1 tbs vanilla extract

See "Wellness Mama" for the directions.
Note: I also threw in a tiny but of leftover homemade coconut butter to use it up.
Results: it's too salty.
I wanted it as salty as cows milk - 125 mg per 8 ounces. Well, 1/4 tsp of salt is 1.5 grams...  That means that .02 teaspoons should give me 125 mg of sodium per 8 ounces.
Not happening.
I guess I got a little salt happy because the almond milk was bland. Despite it being too salty, it's better than So Delicious Unsweetened Coconut Milk being extremely bland with it's 15mg/8oz.
Maybe it should be sweetened, or maybe it's fine when eaten with sweet homemade granola.


I started making sweet relish (sweetened with honey), but ditched that to go be with these 3 lovelies:

You'll get the relish scoop later.

Lunch was the tastiest:

Mushroom Pesto Cheddar Sandwich

• olive oil
• 2 slices - Wegmans Food You Feel Good About Bread, Whole Grain
• 1-2 oz(?) sliced cheddar cheese - enough slices for one (or more) layer(s) of cheese
• 1/4 tsp dried oregano
• 1/8 tsp garlic powder
• 2(?) mushrooms, sliced 
• 1-2 tbs Fresh Basil Pesto

1. Spread oil on one side of each slice of bread. Place one slice, oil side down, on a broiler pan; top with the cheese and mushrooms, sprinkle with oregano and garlic. Spread basil pesto on the other bread slice and place on top, oil side up. Broil on low for 3-4 minutes each side. Watch to make sure it doesn't burn!

Note: I used almonds in the pesto. Tastes great and no different.