Dreamlets and I went berry picking yesterday morning. These berries (we call them vatomoura) grow in wild lusciousness just about everywhere. We harvested about 1 kilo of these dark jewels (also harvesting many pricks and scratches from their protective thorns) and went home to have breakfast.
First I made almond milk. I took the long, hard way to get coconut cream which I like to add to my almond milk by whacking coconuts with a small hammer, opening the coconut, saving the milk for our smoothie, and juicing the coconut meat to get the thick coconut creme I wanted. I only had to juice half of 1 coconut to get enough creme for the almond milk, the rest I put through the blank plate of my Green Star Juicer and homogenized the rest of the coconuts and placed the flakes on a dehydrator tray to dry them. These I will use for coconut butter and coconut oil later on.
Back to the milk. Here’s my recipe.
Almond Milk
a handful of soaked almonds (about 1/2 cup)
coconut creme from 1/2 coconut (optional, but super good… you can also take chunks of coconut and put them right in the blender with the rest of the ingredients for the added coconut flavor but will have to strain the mixture afterwards)
unprocessed vanilla bean or powder to taste
a big dollop of honey or agave or a handful of pitted dates
a tablespoon of Irish Moss paste (which makes the milk creamier)
a teaspoon of powdered lecithin if you want even thicker, creamier milk (completely optional…. I prefer Irish moss because it has such a high nutritional value)
Place everything in the blender and blend. If you have a high speed blender you don’t have to strain the milk. Sometimes I strain it sometimes I don’t. It depends on my mood. You can strain the milk over a bowl in a nut milk bag or a regular strainer. If the holes are too big in the strainer you can place some cheese cloth over it or simply pour everything into the cheese cloth and strain it that way. I’ve even used cotton pillow cases.
Pour in glass jar and into the fridge. Almond sediment will settle to the bottom so you need to give it a shake before you drink or pour on your muesli.
Muesli recipe:
rolled oats (uncooked)
a handful of *preferably* soaked, sprouted and dried in dehydrator almonds chopped in the multi mixer. Walnuts and/or pecans would be nice in the mix too.
a handful of soaked, sprouted and dried sunflower seeds.
a handful of goji berries (or inca berries, or raisins, or anything you like)
a bit of agave or honey or chopped dates in the mix if you want a sweeter muesli.
Place ingredients in a bowl and mix. I make extra and store it in a large glass jar. If you do this please do NOT add sweetener unless using just dates.
I washed the berries and put berries and the muesli in a bowl then poured on the almond milk. I called my dreamlets to let them try the new concoction to see if they liked it. It was a hit!
We ate this all day long. A whole kilo (maybe more) of berries and muesli for breakfast, lunch, dinner and a bedtime snack lol.
Going out right now to pick some more.
Have a beautiful day,
Be well…..
