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So….what does that mean anyway? To be honest, it means something different for everyone. You can be a totally from scratch person, a somewhat from scratch person, an eh, I’ll do a little bit from scratch person….or you may fall somewhere in between.
Where do you think you fall? There’s no right or wrong answer here!
Where I fall depends on what’s going on in my life. It depends on how busy I am. Why? Because I refuse to stress myself out over making everything from scratch. I’m incredibly impressed by women (or men) who make everything from scratch! It is a lot of work and they should be commended for their efforts. Seriously, amazing.
It’s not me though…
For me, how hard I work in the kitchen is often times based on how much help I have at home. It’s based on how much time I have. We have 3 young kiddos and cooking and baking can be crazy difficult.
My biggest piece of advice if you’re starting a #LifeFromScratch is to go at your pace.
I personally eased in to it. My husband and I started making healthier choices before we had kids and started making a few things from scratch.
Then, we found out our daughter couldn’t tolerate gluten, and we started making more food from scratch like these gluten and dairy free peanut butter and oatmeal cookies.
I’m really passionate about chemicals in our food, so I have started making even more food from scratch, but not everything.
If you’re new to all of this, one of the easiest things you can make is almond milk from scratch since most store-bought versions contain unnecessary ingredients!
I’m naturally non-domestic, so trust me when I say I’m pretty confident you can’t mess this up!
Even if you mess it up, it will probably still be drinkable.
You have some options with this, too. You can make plain almond milk, slightly sweetened almond milk, vanilla almond milk, or a combination (like this vanilla-maple almond milk). Our family is on a personal journey we’re calling #60DaysNoSugar, so we’re trying to avoid sweetening when we can, so this version is plain and unsweetened.
I use this almond milk to take the edge off of my black coffee — it’s the perfect combination of creamy and nutty!
- Soak almonds overnight, or up to 48 hours. To soak, place almonds in a bowl and add water so the almonds are generously covered. Add salt and let soak.
- Once soaked, drain and rinse almonds with cold water.
- In a food processor or blender, combine almonds, vanilla, dates and 2 cups water. If you’re using dates, pit and soak for approximately 5 minutes before adding.
- Blend for approximately 2-4 minutes until smooth, stopping periodically to scrape the sides.
- In a bowl, strain through a cheese cloth (which is what I use) or fine mesh nut bag.
- Store in the refrigerator for up to a week.
What about the leftover almond meal?
If you’re using it within a couple days, you can store it in the fridge and use it in oatmeal, smoothies, yogurt, etc. I personally use the leftover almond meal for Eve’s Happy Belly Banana Muffins.
If you’re not going to use the almond meal within a couple of days, spread the almond meal on to a cookie sheet lined with parchment paper. Cook on 200 until completely dry. Stir occasionally. Store in the freezer.
When you make almond milk, what do you add to doctor it up?