Yesterday, when I posted my monkey smoothie, I mentioned that it’s always best to use your own homemade nut milk. This isn’t because store bought nut milk is terrible for you, but rather because the homemade stuff is even healthier, and it’s tastier, too! But not everyone agrees with me on that last bit. I’ve had commercial almond milk and made my own on several occasions, and they taste nothing alike. Commercial milks are thick and sweet and appealing while the milk I make is thin and well, tastes like almonds. I’ve tried blending the nuts with dates and also with vanilla and agave. I’ve tried almonds with skin and without, balancing, soaking in the fridge, on the counter, and no soak. It ends up tasting slightly…off: a little bitter, a little almond-like, but not very good overall. Please, please help if you can!The problem might be two things: (1) the equipment you’re using, or (2) the procedure you’re using. Let’s rule out (1) first. Are you using a good quality blender?

As you know, I like to insist that eating a plant based and high raw diet need not mean investing in too many appliances. But the recipe for nut milk is one that benefits immeasurably from a high-speed blender. That said, I made nut milk for two years in my regular old Black and Decker blender — what made it work was the fact that that machine, though a far cry from Vita-Mix horsepower, was relatively high-quality (I think it cost me about $60.00). If you’re using a really cheap blender, you may find that the nutmilk ends up “grainy” no matter what you do, which means it will be pretty thin after straining. Now, for problem (2). Let me ask you a few questions: Are you soaking your almonds for 8-12 hours before blending? This isn’t totally necessary if you have a Vita-Mix, but it becomes crucial if you’re using a regular blender Are you letting the mix blend for a good long time? Be patient — don’t stop blending till the mixture looks homogeneous. If the answer to either question above was “no,” then see if those tips don’t make s difference.

And if neither do, then you can try adding a tablespoon of soy or sunflower lecithin or coconut oil to the mix. Both act as emulsifiers, which means that they help keep the nut milk well dispersed. I’m guessing that xantham gum might also work — perhaps a 1/4 teaspoon? And don’t forget that, if you like a sweet nut milk, dates, agave, or stevia are crucial add-ins! Use them to taste. Hope this helps, Amy! Fear not: you’ll be on your way to perfect homemade nut milk soon. And for those of you who face major time constraints, remember that organic, store-bought nut milks–like the Pacific brand, for example–are fine to use in a pinch. It’s just always nice when we can prepare our own food from raw materials. Before I go, I want to point out that Ani Phyo‘s ginger almond pate is stellar in a collard wrap: And even better when served with a zucchini hummus dipping plate. All hail simple summer suppers. Dilly Carrot Avocado Spread Can You Crush Ice With An Immersion Blender?

Where Frozen Drinks Week meets understocked kitchen First, we brought you the enlightening "What Is An Immersion Blender," and now that we're knee-deep in our first annual Frozen Drinks Week, we've gotten more than a few inquiries on crushing ice with one. Can you crush ice with an immersion blender? If you're talking pulverizing whole cubes, an immersion blender is definitely not the way to go. Its blades aren't big or sturdy enough, and the design of the blender itself just isn't designed for the task. Homes For Sale Baldwin Rd Grand Blanc MiYou'll dull the blades, overwork the motor, and still only come up with like, a tablespoon of crushed ice. Persian Kittens Sale Santa Rosa CaInstead, blast ice cubes in a regular blender, or go caveman-style, wrap those suckers in a clean dishtowel, beat with a blunt implement or simply smash against a hard surface. Rv Lots For Sale On Lake Keowee

Once your ice is nice and crushed, load your cocktail into a shaker and THEN give it a whirl with the immersion blender for a refrehsing frozen drink you can truly call your own. More Whatchamacallit on Food Republic: What Is The Best Way To Measure Flour? Can You Freeze Guacamole? Sign up now for the best of Food Republic, delivered to your inbox every Thursday.Check your email for a confirmation link.Check your email for a confirmation link.Lotions and creams are emulsified blends of oil and water made to nourish and moisturize skin. Most lotions are oil-in-water emulsions, but water-in-oil lotions are also made. Creams are thicker and tend to leave more of a film or residue. Sometimes that's what you are looking for in skin care. It's best if the oil and water mixtures are around the same temperature when combined and warm to hot. The best emulsifier is wax, which is added to the oil mixture before blending. It is best to melt the wax into the oil, but be careful because some oils, like avocado oil, cannot withstand high heat.

Butters, honey, essential and fragrance oils are also melted into the oil blend. Aloe vera, extracts, teas and tinctures are added to the water blend. Powders can be added to the oil or water mixture. Cool down the oil and water mixes slightly before blending so hot liquid and gas do not force themselves out of the blender or bowl and burn you. Use your thermometer to determine temperatures. Cover and blend or beat in a bowl for at least one minute on medium. Allow your lotion to cool down a little and blend or beat again, this time for 2 minutes. You may need to do this a few more times... 30 seconds each time... to get a perfect consistency. I always let it sit for an hour covered. I stir it every fifteen minutes with a wooden spoon or rubber spatula, to get out all of the air. Use a funnel if you have to and pour your lotion into sterilized containers. Always wait until your blend is room temperature before containing it. It's important not to heat up plastic and release toxins into your precious mixture.

And, even if you use glass, there are many air bubbles in a hot mixture. Start simple and write down every recipe that blended perfect, even if you aren't happy with other qualities like scent or color. This will help you learn your groove in ratios. The successful combination of oil and water is easily thrown off balance. Don't be discouraged when some of your blends come out separated or coagulated. It still even happens to me every now and then when I am experimenting with new blends. Just learn from it. Keep your new lotion or cream refrigerated until you are ready to use it up. If you don't use preservatives, it may only last a week at room temperature. If you do use natural preservatives, it should last at least 6 weeks at room temperature. PH is short for the power of Hydrogen. It's the measure of acidity or alkalinity in a solution. In pure water at 77°F, The hydrogen ions are equal to the concentration of hydroxide ions. This is the "neutral" marking and means the pH level is 7.0.

In solutions where the hydrogen ions exceed the concentration of hydroxide ions, the pH falls below 7.0 and is an acid. In solutions where the hydroxide ions exceed the concentration of hydrogen ions, the pH rises above 7.0 and is a base. In lotion you want your pH to be balanced. Too much acid can harm the skin and too much base will spoil very quickly. I keep my pH a little low. 6 is great for lotion. (Test strips are easily found on the web for cheap) Citric Acid is a great pH stabilizer used at no more than 0.3%. If you find your lotion too acidic, baking soda at no more than 0.5% should bring it back to neutral- and add a nice texture. Here are some quick reference guidelines: In lotion, never use more than 30% oil unless you like the "shiny" or even greasy after look. Sometimes I use less. The least amount of water, the longer your blend will last. Try using a strong antioxidant tea or aloe vera as your water. At the very least use distilled water and bring it to a quick boil before adding to it.

Do your research and use ingredients that themselves are long lasting. Use 1 tablespoon emulsifier or wax per ounce of oil. Honey is added to oil at 1% when desired. When infusing herbs into oil, let them simmer for at least 3 hours. When infusing herbs into water, let them simmer at least 30-45 minutes. Herbs, roots and tinctures are added to water at no more than 0.5% each and strained well. Potassium sorbate and citric acid work extremely well at 0.3% and in combination with a dash of cinnamon. Dissolve in your boiled water at the beginning. Always add either Vitamin E at 0.5% or Rosemary extract at 0.3%, but not both, to the oil mixture to keep the oil from going rancid and turning yellow in your lotion. Stearic acid, xanthan gum or lecithin powder can be used at 1% - 2% to thicken. These are added to the oil mixture until dissolved. Keep heat medium to low. Don't use the microwave to heat. It changes the molecular structure of your ingredients.