I did tell you about my fetish for all things juicing didn’t I? It’s become a habit now, starting every single morning breakfast with a fresh squeezed fruit and veggie juice followed by a late morning smoothie. And I pack a mason jar of juice to work as well for that 3pm “juice in leiu of tea” break. It’s working! I don’t feel the need for that cup of chai or joe anymore and the green juice or pomegranate juice does the trick. Fact is, I cannot think of a store bought carton of juice these days…and buying a smoothie at a cafe feels like sacrilege:) The Vitamix and Hurom now occupy a very prime position on my counter in the kitchen. I’m not sure if I can do a 100% raw and vegan diet but I am convinced that eating more raw veggies and fruits gives me that energy boost and keeps me going. So I guess I’m a 50-50 raw vegetarian:)
And so I have tried several juice and smoothie combinations that I hope to post on a more regular basis but something I have been meaning to try with my new juicer was making raw almond milk. Again, thanks to The Rawsome Life, and her inspiring Facebook posts, I finally got around to remembering to soak 1 cup of almonds last week to make fresh almond milk for the next day.
The method was so easy and the Hurom juicer makes it even more effortless. No need to peel the almonds and no need to filter. What you get is creamy, fresh, raw almond milk with powdery, dry almond meal. No mess, no fuss:)
And the best part, it yields almost 3-4 cups of almond milk, not bad for just 1 cup of almonds. And over 1 1/2 cups of almond meal.
As I mentioned earlier I’m also always looking for ideas to deal with juicer pulp. Amma made an amazing carrot, beetroot pulp halwa/barfi dessert the recipe of which I will post soon. With the almond milk, Amma had another brilliant idea. She used some of the almond meal with some dates to make Date Almond Puran Poli (stuffed wheat tortillas or parathas).
Here are the recipes for the above.
Raw Almond Milk:
Ingredients for almond milk:
1 cup raw almonds (with skin intact)
2-3 cups water.
1 tsp vanilla essence (raw vanilla bean is preferable but I didn’t have that in stock)
1 tsp agave syrup (or any sweetener of your choice. This is optional)
1. Soak 1 cup of almonds in about 2 cups water overnight.
2. The next morning, discard the water and add another 2 cups of fresh water.
3. Turn the juicer on and pour a ladle of almonds and water into it. Continue till all the almonds are ground.
4. Add the vanilla essence and any sweetener of your choice and stir well. Fresh almond milk is ready to serve!
Note – You can choose to peel the almonds as well. The skin will peel right off when you soak the almonds overnight. If not, you can also add some warm water in the morning and this will help peel the skin off.
You may also use the Vitamix blender to make fresh almond milk. Again peeling the almonds is preferable here.
You may also choose to filter the almond milk using a cheese cloth or milk strainer. I liked mine just the way it was as it gave a thicker creamier consistency.
Almond Meal Recipe – Date Almond Pooran Poli
1 cup almond meal
1/2 cup dates
1 tbsp ghee or clarified butter
1/4 cup wheat flour
1/4 cup all purpose flour
Salt to taste
Water 1/2 cup
Oil – 2 tsp
1. Take the almond meal and dates in a Vitamix jar and blend with Variable speed. use the tamper to mix the ingredients until the mixture resembles a coarse paste. Set this aside.
2. Now take a heavy bottom vessel and add 1 tbsp ghee to coat the sides of the pan.
2. Add the almond date mixture and heat for a few minutes, keep stirring in the pan until the mixture starts to concentrate in the center, and doesn’t stick much to the sides or the ladle.
3. Meanwhile, mix the wheat and all purpose flour in a mixing bowl, add salt and then add water and oil little by little until it forms a dough much like chapathi dough. Doesn’t stick to your fingers and is easy to pinch and form round balls.
4. Pinch of a piece of dough and make round balls about an inch to 1 1/2″ in diameter. This mixture should make about 6-8 pooran polis.
5. If the almond date mixture is cool enough, make small round balls (about 1/2-1″ in diameter depending on how big you want your polis) and keep aside.
6. Take a rolling pin and roll the balls into small flat tortilla shapes or rotis.
7. Place one small round of the almond date ball in the center of the small chapati and close the dough around it to form a roundish shape. Seal the edges.
8. Now take the almond date stuffed dough rounds and using wheat flour to dust the surface and a rolling pin, roll out the dough into circles about 3-4″ in diameter. The chapathis or polis should be thin enough but ensure that the stuffing doesn’t start to seep out too much.
10. Preheat a frying pan, place the poli on it, switch to low heat and cook on one side for 1 -2 minutes. Flip over and cook the other side till lightly browned. Apply a little ghee (optional) on both sides and remove immediately.
Note: If you’d like you may also add about a tbsp of Demerara or brown sugar to the date mixture, if you like your polis sweeter. We opted not to just to keep sugar out of this recipe:)