Wanted to post an email exchange from this morning... If anyone has made oat milk, please send the recipe! SHE: I did try making oat milk the other week (remember you said if I came up w/a winner you’d post it – well… ) the pulverized oat/water mix when squeezed through the bag produced a rather slimy-ish thick-ish liquid…so I need to play around w/it to try to come up w/a better consistency…however the little bit of raw “porridge” left in the hemp bag was Very delicious…still a work in progress ME: Hmm.. keep trying on the oat milk! Did you rinse the oats before using them? SHE: Yes, I sure did – both just before I mixed them up and a few times while soaking/sprouting the oat groats…having only made almond milk I really squeezed the mixture quite thoroughly to extract the liquid from the bag and what was oozing out was a lot more slippery/pasty than how the almond milk comes through the bag How do you enjoy cashew milk? (ever tried making rice milk?) Do you have any personal fav’s other than almond? I’m having more fun playing around – but I must confess one of the only things I have not tried yet is dehydrating as there are SO many hours involved – my oven has a dehydrating setting but I’ve never given it a go…buying the dehydrator sheets from you was the 1st step…but have not gotten off the bench and into the game w/this yet. ME: how long did you soak the oats for? Perhaps less soaking - maybe 1/2 hour to an hour. 'Tis a good experiment! I do enjoy cashew milk, hazelnut milk, brazil nut milk, almond milk, sunflower seed milk, sesame seed milk, hemp milk. I used to make my own soy milk back in the day. Never made rice milk. RE: the dehydrator. I know what you are saying about the hours involved but honestly, it's not like you have to stand over it like you would an oven/stove. If something says to flip in 8 hours, make the recipe/put it in the dehydrator before bed. Flip when you get up in the morning. It's about creating a new habit and trust me, I know how difficult that can be at times (or the thought of it can be difficult) But it's pretty easy. At 105º, nothing is going to burn. The worst that will happen is that your crackers will come out crispier if you leave them in longer. Try something simple, like making a fruit leather. Blend up and pour onto paraflexx sheets on the dehydrator trays. Smooth it out and then put it into the dehydrator. Go to bed. In the morning, peel off of the fruit leather. You'll have a success under your belt and will get more into the dehydrating thing. And know that you aren't alone with your confession! :-) I had a class with a woman who had her dehydrator for YEARS before she ever used it. These are all new things, new habits, new appliances and when one reads a recipe that says, "Dehydrate for 18 hours," the mind goes, "What??! There's so much planning and steps and involvement here!" But once you develop this new habit, you'll see how much easier and faster this is to cooking AND you've made it all from scratch. Minimally-processed foods that have as many ingredients that YOU yourself put in (that you can pronounce! and weren't made in a lab near the Jersey turnpike!) There's so many pros here. It's great that you are having fun with your experimenting and keep it up! The more fun it is, the more you're likely to do it. And how easy! Soak some oats, blend with water, squeeze through a nut milk bag. Wow. If I mess up on the milk, I still have a tasty porridge at the other end to eat! Bravo! keep up the great work! Linda
I received an email with some questions and I wrote back with my thoughts and my personal experience. I want to say that there's a lot of information out there and I don't admit to be an expert nutritionist. I do have a number of years in this raw food journey and certainly a lifetime on emotional eating and releasing weight and healing myself. I read a lot and I experiment. Mostly I use my intuition to help myself and it proves to be the best "doctor" I've ever had. OK, here are the questions. I'm posting it here thinking you might find it useful. I hope that you do. I'm eternally grateful to be able to do this kind of work. I'm also posting this to see if there are answers to some of the questions that I don't have information on... +++++++++++++++++++ Hi there, I've just been shown your site, and it's great. I'm a raw dieter who's interested in making nut milks, but I have a few questions. Why strain out the blended nuts in a bag? What effect does that have on the protein content? Do you have any numbers on this? I'm lactating for 2 kids, and protein is a serious matter for me. Do you know the effect of adding sweeteners to the digestibility of it? If I understand food combining theory correctly, it seems that any sort of sweetener would compromise the protein digestion and be contraindicated. Any help is appreciated. Thanks, M... +++++++++++++++++++ Hi there M...! Thanks for your questions! There's no reason why you can't make a nut milk and keep the pulp in it. Most people really just think of milk as milky and not thick with something to chew on. Some people just blend the nuts, water and whatever sweetener and just enjoy it that way. For some recipes, it calls for the milk and so filtering it out is good. It's a good question that you have concerning the protein. And the fat too, I'm guessing. To date, I haven't found any information on the nutritional data of separating out the fibrous parts of the nuts after filtering it out of the nut milk bag. But I'm still searching. If you find anything, please share it with me and I'll post it up. I'm also quite interested just to know... Does soaking the nuts change any of the nutritional content? Does straining out the pulp change any of the nutritional content? This I don't know. I'm sure you are getting protein with the strained nut milk, I just don't have the numbers. I know many nursing woman who add a bit of hemp or bio-fermented rice protein powders to their nut milks/smoothies if they are concerned with protein. They will add chia or other sources to get essential fatty acids. Lots of greens is very beneficial to a nursing mother. Remember, that protein doesn't make protein. Eating a varied diet full of greens and a wide variety of other foods is what is going to be most beneficial to you and your young ones. I nursed 2 kids too. Remember to have lots of water and good fats and you will feel very good while you are lactating. Some beneficial teas are great to help you too: Mother's Milk tea is incredible. Love & Tea Co (a VT company) makes a version of it that is beautiful. Digestibility with regards to the sweeteners is really a personal matter. For me, I couldn't handle honey because when I first started, I had a lot of sugar related issues. I chose dates because it seemed to work better for me in the beginning and then used agave when it came out. Others will use a bit of stevia or lucuma to sweeten. Some don't sweeten their milks at all. There's no real need to sweeten, it's really just a matter of taste. There is a lot of information on food combining and I read it all and take a lot of it with a grain of Celtic sea salt! :-) Start listening to your body. Your body has the wisdom to know what it likes and how it likes it. If you are just beginning to this way of eating, chances are, you're coming to this eating a very complex diet - complex in the sense that there's cooked foods, meats, dairy, many ingredients all at once and possibly processed foods. So in the beginning, eat what appeals to you. As you go on, your body will adjust to knowing what it likes and what it doesn't like. As you remove the addictive foods, heavy foods and hard-to-digest foods, your body will become quite happy and will willingly tell you "do more of this" and "do less of that." I hope that helps! Be gentle with yourself. Love yourself. Many blessings, Linda +++++++++++++++++++ I'm adding some links on the issue of protein: • http://www.vrg.org/nutrition/protein.htm • http://www.thechinastudy.com/about.html - We sell this book, I think it is so important to read!
Greetings! I'm back in the kick of keeping up with my blog. Keep your fingers crossed that I make a point to do this each day! If I keep it short and sweet, this will probably be the key to getting this done. Today I wanted to send props out to the GREAT GREAT companies and people that are carrying our nut milk bags. As you may have understood from yesterday's post, we've been selling our nylon 9 x 12 bags and 12 x 12 bags to Matt Monarch and his Raw Food World for a year or year and a half now which is totally RAWSOME! We've got our bags out there to a lot of places and I'll mention them each separately so's I can give them their due. They are all great people and great companies. Today I'm talking about VitaMix. Matt just sent me an email saying he finally found the link to our bags from the Vitamix website. YIPPEE! So I thought I'd post it for yas: https://secure.vitamix.com/acb/stores/4/Accessories-C3.aspx - Makes sense the bags would be under the Accessories page! Here's the direct link so's you don't have to scroll down and aggravate the carpal tunnel in your wrist! :-) https://secure.vitamix.com/acb/stores/4/NEW-Vita-Mix-Nut-Milk-Bag-P894C3.aspx VitaMix is my absolute favorite appliance. I use it every day. I sell the basic model because that's what I use and love. I know people love the old ones they have and the even more fab new models. I haven't met a person yet who has disliked their VitaMix. So we were totally pleased as punch to work with them! If you've never used the VitaMix, you are totally missing out, man! Ask anyone who has finally decided to get one and they will tell you they don't know why they've waited so long. You can grind up nuts and seeds - even small seeds like flax - into fine flours, you make the CREAMIEST of dressings and smoothies. The VitaMix masticates greens so it's the only way to blend up greens. You can use the VitaMix along with our nut milk bags to make your own juices. You can use the VitaMix to make ice creams AND soups. If you keep the thing running for 4 minutes, you'll boil whatever you have there in the pitcher so for raw food dudes, you run it for a minute to heat things up. Let's see, what else does the VitaMix do - well, it won't change the oil in your car but it's my main tool that I use for everything I make in the raw world and it's a quick way to make me my healthy meals. OH yes, I make fruit leathers with it, dressings, puddings, smoothies, crackers, shakes, ice creams, flours, pastes, pates, condiments, sauces, soups. I've even made skin care products with it - blends up the CREAMIEST moisturizers! VitaMix is the muscle car of blenders. Very powerful. LOVE IT. SO YAY! Thanks Matt, for finding us on VitaMix! And YAY to VitaMix for their killer blender. Happy Day everyone! Take care, Linda p.s. look at the new and improved V-Shape bag - it's looks like our fair state so we are calling it the Vermonter! http://vt-fiddle.com/shop/index.php?main_page=product_info&cPath=3&products_id=7 http://community.vitamix.com/_nut-milk/blog/510942/22442.html - isn't that cool? They included a little recipe in there for you!
I got an email asking me my opinion for blenders and food processors. This comes up quite a lot so I thought I'd just post it here and I'll put on the blog as well... Why not, right? ++++++++++++++++++ The question was: Also, I'm looking to get a new blender and food processor. Can you please recommend a brand, and tell me what you like about it? I'm asking around so that I can make an informed decision... ++++++++++++++++++ My response: The only blender to get is the VitaMix in my opinion. It's an expensive appliance but well worth saving your pennies for. I sell the 4500, the basic model. (http://vt-fiddle.com/shop/index.php?main_page=product_info&cPath=10&products_id=14) I haven't yet seen a need to go up in price to their higher models. I've been using my VitaMix 4500 since 2001 and I use it every day - two-three times per day. The VitaMix does everything from making soups, nut milks, juices, masticating greens, blending creamy dressings/sauces/puddings, to making ice cream and grinding seeds into flour/meal. There's also a K-Tec/Blend-Tec and I've only heard 1 good recommendation on that blender in the many years I've been doing this. Most of the other things I've heard about the K-Tec makes me not want to ever get/use the thing. Waring is supposedly another good blender but I have no idea if it masticates greens like the VitaMix does - I'm not at all sure if it's in the same league as the VitaMix. Whatever blender you get, you'll probably be wanting to get one that has a high-powered motor to do the above-mentioned tasks. VitaMix also has a great plunging tool that comes with each blender to help push down ingredients when blending things that don't have a lot of water in them... With regards to the food processor, you just want one that works. I use Hamilton Beach because it's cheap and for me it works better and has lasted longer than others I've tried. I've tried kitchenaide, black and decker, cuisanart, hamilton beach and a few others that don't readily come to mind. The recommendations I've gotten over the years about food processors is that it really doesn't matter too much because the motors will burn on all of these whether you spend $150 on them or $50 on them. I'm afraid to say that this is the truth. I haven't seen any major difference in the food processors and I'm not about to buy a super high-end model for what I do. We've also been known to go to salvation armies/goodwills to get replacement parts for food processors that are no longer made which have broken. Replacement parts are always easy to get from the above-mentioned manufacturers, too. If you go with the Hamilton Beach, get the "big mouth" model since it doesn't have the dual function of shredding out the side that the smaller models do. This is a design flaw in the lower-end food processors, in my opinion, and I hate that feature. I have a small food processor that is a 1-2 cup jobbie that my husband got at goodwill. We've had that one for over 11 years now and like I wrote, we got replacement parts at other goodwills - that one is an OSKAR and it's good but it's not made anymore. I use that small processor for puddings and mixtures that don't have a lot of ingredients. Otherwise, I use the 14-cup big mouth food processor from Hamilton Beach. This last food processor that I got is about 2 years old and still working great. If you find anything in your own research, please let me know as I'm always interested in getting that information and using the best that's out there for the job at hand. Thanks and take good care, Linda