A while back, one of our old college pals posed an interesting question: What would the ’90s version of me think of my modern-day cave-person incarnation? Without hesitation, I blurted out, “She would’ve hated the current me.”
It’s the truth. Despite having spent my college years among the tie-dyed masses at Berkeley, ’90s-Me would ridicule my new hobbies: home-brewing kombucha, collecting bones in the freezer for broth, and soaking almonds overnight to make dairy-free milk. To top it off, the eye-rolling, Doc Martens-wearing ’90s-Me would mock any near-40-year old who still sports pigtails. Seriously: when did I become this person?
Thankfully, the 2014 version of me fully embraces my midlife
crisistransformation. She would tell ’90s-Me to go barefoot, stop eating gut-irritating foods, turn off the TV, and make some almond milk already.
Have you ever made your own almond milk? A frosty glass of this homemade stuff totally hits the spot—particularly for those of us who are dairy-abstainers or lactose-intolerant. It’s so lumpin’ delicious that I don’t care if activating my almonds makes me an easy target. Call me an aging hippie—I don’t care.
Making your own almond milk is super simple, too. As long as you remember to soak your almonds for 12 to 18 hours, you can blitz a batch of homemade almond milk in about 5 minutes. Plus, squeezing nut bags relieves a lot of stress. (Heh, heh.)
There are tons of recipes for homemade almond milk on the Interwebs, like this one, this one, this one, and this one. I know I’m not reinventing the wheel with this recipe, but I wanted to share my own method for whipping up a satisfyingly creamy, nutty, vanilla-y bottle of almond milk. I don’t add any sweeteners to it (mostly ’cause this old lady doesn’t need to swig cloyingly sweet drinks like I did in the ’90s). Confession: Once upon a time, I chose to drink Zima at college parties. Don’t hate.
Let’s make some almond milk together!
My week is basically:
- Monday #2
- Monday #3
- Monday #4
Why do people always gleefully suggest that if your bananas have gone brown, you should make banana bread? I couldn’t even commit to the thirty seconds it would have taken to peel and eat a banana, now you have me committing to a potential grocery trip, an hour of baking, and then eating an entire loaf, or perhaps even several loaves of banana bread?
Is this the only time banana bread ever gets made? Are we being held hostage by our brown bananas and the guilt associated with throwing out a $0.79 piece of fruit? Is there some kind of banana recycling program that keeps banana bread in almost every coffee shop?
And other questions.
P.S. That avocado is about to reach too-ripe-even-for-guacamole status. Luckily the apple doesn’thave a 3 hour window of ripeness—it will likely be the only survivor in this fruit bowl.
When naysayers and eye-rollers tell me that Paleo food options are too limited and boring, I often find myself explaining (yet again!) that we don’t just eat boring old ground beef. After all, there’s incredible variety in the types of real, whole, nutrient-dense foods that we can all thrive on.
Britney has a television for a pet. Your argument is invalid.
Simple ingredient smoothies to freeze ahead of time for quick prep!
Some ideas include:
- Bananas, chocolate protein
- Mango and Chia Seed
- Kale and Pineapple
- Apple and Spinach
- Orange and Watermelon
Oh this? This is a picture of some of the road-side snow drifts in Calgary right now.
Nope, not ridiculous at all.
#yyc #ftw (oh look at you posting weather related hair judgemental brother)