Regardless of what you think of this food fad/lifestyle change, I have learned so much from raw foodists, the likes of Roxanne Klein and the amazing folks at Cafe Gratitude in the San Francisco Bay area. Some things are too much for me and others are just "aha" food moments.
The principle behind raw food is that when food that isn’t heated above 135 degrees, it maintains healthful enzymes. I know people, and some very sick indeed, who have suddenly thrived with raw foods. Going "raw" entails a certain amount of confidence in the kitchen as there are techniques and equipment needed. It is for this reason that famous chefs like Charlie Trotter and Thomas Keller have been intrigued.
But before you dismiss the notion, try some these recipes – I consider them Raw Food for beginners. Recipes for all types of fresh nutmilks can be found in the I Am Grateful Recipe Book by the ingenious folks at Cafe Gratitude.
In my mind, there is little reason to buy almond milk and true raw foodist do not since all almond milk is sold in asceptic packages, meaning that they are heated to an extremly high temperature before being packaged for sale. If this isn’t "almondy" enough, you can always use a little alomnd extract. Use this milk in your smoothies.
1 cup non-pareil almonds
4 cups water, divided
1 large piece cheese cloth
Soak the almonds in the water overnight. This helps to soften the nuts so that they puree more efficiently. Drain the almonds and place in a blender. Add 2 more cups of fresh water. Place lid on blender and liquify for a few minutes.
Place cheese cloth in a strainer over a large container and then pour the almond mixture through. Once the "milk" has drained through, squeeze the cheese cloth together to get the reamaining liquid out. You can use the remaing nuggets as a topping for salads. This "milk will last up to 5 days in the refrigerator.