Although Life in Recipes is still in it’s blog infancy at under one year, I am a food blogger, and so very grateful to actively participate in this year’s campaign. I wanted to donate a raffle package that was personal and reflective of my blog, which led to this somewhat random coupling. What do home made almond milk and Chef Michael Symon have in common?

Photo credit: D.T. Ruhlman

Well, the correct answer would be not a whole heck of a lot, aside from recipes being an enormous part of my life and my work, where both the almond milk (I prepare it weekly for clients) and Chef Symon (working on his forthcoming book, Symon Says….Live to Cook), currently figure prominently.

The Code UE19 prize package: my homemade almond milk post remains one of the most popular, and I’ve received many e-mails inquiring as to where I found the beautiful pottery pitcher in the accompanying photo. The first part of my package is a kit for preparing your own almond milk: I’ll supply raw organic almonds, granulated lecithin, agave nectar and straining bags; you will be startled to realize how fresh, sweet and delicious the nut milk is when you make it at home if you’re accustomed to the stuff out of the box. Also included are two gorgeous, caressable, collectible hand thrown mugs by recognized potter, Ellen Shankin, the same woman who crafted the pitcher. The mugs are fired in a similar earthy-drippy glaze. As Ellen writes, “I think there is a deep appreciation for the grace and beauty of well made functional pots. In a gallery setting, however, you can take in only part of what they offer. Over time, through continuous use, you uncover the remainder“. I have been drinking my morning coffee or tea out of Ellen’s mugs for close to fifteen years and still marvel at how satisfying it is to cradle the vessel, warm from the hot brew in my hands; I am still uncovering the remainder.

The second part of my package, Code UE19, is a suitable for framing, personalized, autographed menu from Chef Michael Symon‘s sexy-wonderful Cleveland restaurant Lola. Yes, signed by Cleveland’s own culinary hero, the rockin’-awesome ( I know I’ve used those very same superlatives before, but it’s true), Iron Chef Symon. And like the pottery vessel, as Michael continues to stretch and grow in the culinary arena, we have yet to uncover the remainder. Did I just make an analogy between my coffee cup and Chef Symon for the sake of this post? You betcha. The menu will be personalized for Y.O.U., oh very lucky winner of Life in Recipe’s raffle item. The menu would make a great gift for any Symon fan; something nice for you to peruse while you are drinking chai tea made with your own almond milk while drinking out of your fabulous new mug and wondering what you might order at Lola when you venture into Cleveland…the possibilities are indeed numerous to ponder. A shot at this package, Code UE19, and so many, many sensational others begins with just a $10 donation.

To bid: go to First Giving and bid on item UE19, pretty please. I did say “please”.

The lovely Jaden from Steamy Kitchen is hosting the east coast region, so check her blog where you can view other great prizes.

Donation Instructions…

1. Choose a prize or prizes of your choice from our Menu for Hope at chezpim.com

2. Go to the donation site at “firstgiving.com menu for hope 5″ and make a donation.

3. Each $10 you donate will give you one raffle ticket toward a prize of your choice. Please specify which prize you’d like in the ‘Personal Message’ section in the donation form when confirming your donation. You must write-in how many tickets per prize, and please use the prize code. For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02. Please write 2xEU01, 3xEU02

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please allow us to see your email address so that we can contact you in case you win. Your email address will not be shared with anyone.

Homemade almond milk. It was luscious love at first sip.

Whether the issue is lactose intolerance, allergies, veganism, or just trying to cut back, many of us are looking for alternative solutions to replace or supplement dairy products.

One of my clients practices a vegan diet, and as an omnivore cook, I felt a responsibility to approach veganism as a cuisine and not just another diet. For me, this effort was necessary in order to prepare meals that were varied, interesting and most importantly, delicious as possible for him. I ultimately ended up tasting many of the soy, rice and nut products available today on most grocery shelves. In large part thin, insipid and funky tasting, most went right down the sink after a taste or two. Curious as to how I could create a finer version in my own kitchen, I turned to several raw cuisine books for direction and inspiration, and in no time flat, I was providing my client with a fresh quart of my stellar version of raw almond milk every week.

The differences in taste and texture between the tetra-pak’d shelf goods and homemade were startling. I was delighted to find the homemade almond milk as thick and rich as a decadent treat, while at the same time tasting light, delicate and ever so slightly of peaches and cherries (try blending either or both fruits when ripe and in season with chilled almond milk, some scraped seeds from a vanilla bean pod, a squeeze of agave nectar or honey, and a pinch of sea salt – heaven).

I realize that the title of the post is Creamy Nut Milks, and here I’ve only been talking about almonds. I also concoct other smooth elixirs from raw cashews, Brazil nuts, hazel nuts, and even cantaloupe melon seeds. Naturally sweet and full-bodied, these milks are fantastic stand-ins to dairy in blended smoothies, cereals (try poured over the Overnight Sensation in lieu of the folded in heavy cream), enriching soups, or just about any culinary application where you might consider using soy, rice or other packaged nut milks.

The weekly routine of making almond milk for my client now includes whirring up an extra batch just for myself. Requiring just a short list of ingredients and a few minutes of time, anyone can take that first dreamy, creamy sip and fall in love the same way I did.

Basic Recipe for Nut Milk
Makes 1 quart

*3/4 cup soaked and drained raw almonds, or your nut of choice. I give my almonds a 6-12 hour pre-soak in the fridge covered in filtered water.
3 cups of filtered water
1 tsp. agave nectar
1/2 tsp. natural vanilla extract
1 heaping tbs. non-gmo lecithin granules
Pinch of sea salt

Place all ingredients in a blender. With the top snuggly in place, blend on medium-high until ingredients are smoothly incorporated.

Strain the milk through a paint strainer bag (my preference and easiest to find right at my local hardware store) into a large bowl. You can also use nut milk bags (available online), or use several layers of fine cheesecloth (not my first choice). Squeeze the milk from the bag into the bowl- this part really feels like you are actually milking…something! What is left in the bag will be a quantity of ground almond pulp. You can add this nutritious pulp to soups, dips, dry/dehydrate to turn it into almond meal or flour, or toss it on your compost heap.

Fresh nut milk keeps refrigerated best 4-5 days. Give it a good shake or stir if any separation occurs.

* This step is not necessary for a successful outcome, however the process of soaking increases the digestibility of almonds, and jump starts the sprouting of the nut – gives real life to this recipe.