I am going to try some out in my oatmeal tomorrow morning - you heard it here first that oatmeal has reentered my life. I have been suffering from some stomach problems for the past couple of months, and after my trip to canyon ranch, I made the decision to try to reintroduce small amounts of certified gluten free oats and brown rice back into my diet. I am on my second week of the experiment (1/2 cup oats in the morning and 1/4 cup brown rice mid-day), and I am feeling a lot better. I had a very hard time eating them at first since I have gone over six months without a single grain. I had to remind myself that my goal isn't about being 100% strictly paleo - it is about being the healthiest version of myself possible. Every person is different in terms of what their body needs, so I plan to continue to experiment until I feel fully healthy. I have battled stomach issues my whole life and am committed to find what truly works for me. For now, I am Sooo Paleo + Oats & Rice... I'd change the website, but it doesn't have the same ring to it ;)
Ali's All-Natural Almond Milk: Serves 4 (32oz.), Prep time: 15 min, Wait time: 12 hours
- 1 1/2 cups raw almonds
- water for soaking
- 3 1/2 cups fresh water
1. Soak almonds in a bowl of water for 12 hours
2. Drain the almonds, and put them in the blender along with the fresh water
3. Blend for 1-2 minutes until fully blended.
4. Put a strainer on top of a bowl, and line the strainer with cheesecloth.
5. Pour in the almond milk - all of the chunks will collect in the cheesecloth.
6. Squish out all of the excess milk using your hands or a spoon.
7. Seal the milk in an air-tight container, and refrigerate. Sources say it should last 4-7 days.
For almond meal, spread the leftover almond pieces from your cheesecloth on a cookie sheet lined with parchment paper. Bake at 175 degrees for 2-3 hours until dry. You can then run it your food processor, and you have homemade almond meal!