You’ll not only save time – you’ll get more enhanced flavor when you reheat. Prepare double batches of recipes for long-cooking dishes, such as stews, soups or chillies. Then, simply portion and freeze until you want to thaw, heat and enjoy. Instead of making one or two servings at a time, cook a large pot of a staple grain or a grain with a quick-cooking legume, such as lentils, mixed in. I used to use tinned beans until I discovered how easy it is to prepare dried beans from scratch, using an electric pressure cooker. If using dried beans, cook them in large batches and then portion and freeze them. Transfer the milk to a glass bottle or jar with a tight-fitting lid and chill until ready to serve. (See here.)Ĭombine the almond butter and water in a high-speed blender and blend until smooth. Choose almond butter made from raw rather than roasted or toasted almonds to decrease exposure to advanced glycation end products. This doesn’t offer the calcium, vitamin D and B12 fortification of commercial almond milks, but it avoids the added salt and thickeners of questionable safety, such as carrageenan. (I like the flavor of Whole Foods Market’s store brand the best.) But I wanted to embrace the challenge of creating recipes containing only Green Light ingredients. For taste and convenience I personally prefer unsweetened soya milk.
Here’s a fast and easy way to make a whole-food almond milk.
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