A few of you know that I am
lactose intolerant since sometime 2005. I am not sure what brought it on. I have read that introducing a new bacteria to the body may induce a reaction like this. So it may have been my week in Indonesia helping with
Tsunami relief. In any case, not being able to have milk takes a bit of diet change obviously. Its amazing how much stuff has milk or a milk derivative in it. Before my lactose intolerance, breakfast was never a big deal. I had eaten cereal since I can remember for breakfast.
Honey Combs and
Cap'n Crunch were my favorites. Its just so easy and can even be healthy. So when I came here, I started eating eggs everyday for breakfast, and realizing this not to be very healthy lifestyle, I began looking into other alternatives. I came across
Soy milk here. It tastes great actually, but terribly expensive here. I realized I could not continue to indulge the cereal habit. I mean, cereal shouldn't be, by its nature, an 'indulgence'. I mean, indulgences should be saved for ice cream or something exotic. Not cereal. But then a friend mentioned to me about making my own milk. You can make rice milk and almond milk from your home. After reading a bit on rice milk and almond milk. I decided that almond milk would be the healthier choice. Almonds are not dirt cheap, but they are present year around. But I would need to buy a blender. So off to the megamarket,
Marjane, to buy a blender. They had about 10 or so models ranging from about 30-80 dollars. But then I saw a 'special buy' for a Moulinex Blender with 500 Watts of processing power , something inside of me did the
Tim the ToolMan Taylor Simian grunt.
So now I am into making my own almond milk: One part almonds, 4 parts water, a little bit of sugar, and 4-5 dates-mix well and strain. Now if you are using it just for cereal, you won't mind the grittiness. But if you want to add it to coffee or something, you need to do a bit more straining and that I admit, is a bit laborious. So now I have all this 'almond paste' left over after making the milk. I am not sure what to do with it. Any Ideas?
So now I am into making my own almond milk: One part almonds, 4 parts water, a little bit of sugar, and 4-5 dates-mix well and strain. Now if you are using it just for cereal, you won't mind the grittiness. But if you want to add it to coffee or something, you need to do a bit more straining and that I admit, is a bit laborious. So now I have all this 'almond paste' left over after making the milk. I am not sure what to do with it. Any Ideas?
