Donna's Almond Milk
Aug 5, 2007 17:27:44 GMT -8
Post by barbogold on Aug 5, 2007 17:27:44 GMT -8
Donna's Roasted Tomatoes and Almond Milk.
I use Roma tomatoes, halve them and scoop out the seeds..Lay them on a cookie sheet lined with parchment paper, and sprinkle seasonings of choice on top..(today I used Mrs.Dash garlic/herb blend, italian seasoning, a little salt and drizzle of olive oil. Bake these in a low heat oven approx. 200° for about 3-5 hours or until they are sort of dry and shriveled up...Store in zip locks in fridge...If you can keep from eating them straight, they are wonderful on pizza, fried and regular spaghetti, etc
and for the Almond milk:
I soak 1 cup of raw almonds in fridge for at least an hour up to overnight; rinse and put in the blender (could probably use food processor not using all the water all at once) Add about 3 1/2 cups cold water, a splash of vanilla and almond extract, 1 Tbls (opt.) brown sugar and BLEND, BLEND, BLEND!! Some people don't strain theirs but I do through a cheese cloth. I use the "strainings" mixed in my steel cut oats occasionally and they say you can use it in cookies, cakes, etc....
I use Roma tomatoes, halve them and scoop out the seeds..Lay them on a cookie sheet lined with parchment paper, and sprinkle seasonings of choice on top..(today I used Mrs.Dash garlic/herb blend, italian seasoning, a little salt and drizzle of olive oil. Bake these in a low heat oven approx. 200° for about 3-5 hours or until they are sort of dry and shriveled up...Store in zip locks in fridge...If you can keep from eating them straight, they are wonderful on pizza, fried and regular spaghetti, etc
and for the Almond milk:
I soak 1 cup of raw almonds in fridge for at least an hour up to overnight; rinse and put in the blender (could probably use food processor not using all the water all at once) Add about 3 1/2 cups cold water, a splash of vanilla and almond extract, 1 Tbls (opt.) brown sugar and BLEND, BLEND, BLEND!! Some people don't strain theirs but I do through a cheese cloth. I use the "strainings" mixed in my steel cut oats occasionally and they say you can use it in cookies, cakes, etc....