Passover

SIMPLE HOMEMADE ALMOND MILK

weight, Rebecca Lazar - SIMPLE HOMEMADE ALMOND MILK

Makes 2 quarts

1 ¼ cups organic raw almonds, soaked*

5 cups filtered water

Pinch of Himalayan pink salt

1 ½ – 2 Tablespoons organic coconut sugar, organic maple syrup or organic honey          

Putting it all together:

  • Combine almonds and water in high speed blender and blend until smooth.
  • Strain in a nut milk bag over a large bowl.
  • Clean blender and pour strained milk back into the blender.
  • Add salt and coconut sugar, maple syrup or honey; blend again until smooth.
  • Pour into 2 1-quart glass jugs or mason jars.  Keeps in the fridge up to 5 days.  Alternatively, freeze milk in ice cube trays.

*To soak almonds, place in a bowl and cover with filtered water.  Leave on the counter overnight.

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HOMEMADE MAYONNAISE

Homemade Mayo

Had I known how easy it was to make my own healthy mayo, I would have done it years ago! For some reason I always thought it would be such a hassle to prepare and I am glad to have learned otherwise. While I don’t plan on making it all the time since I buy organic mayo or soy-free vegennaise to use year-round, for Passover it’s simply a must! All the mayonnaise I find contains cottonseed oil and whole load of chemicals that not only do harm to your body but also taste disgusting.  Here is a much healthier, and better tasting alternative:

Makes 1-1/4 cups:

1 whole organic egg

2.5 teaspoons fresh squeezed lemon juice

3/4 teaspoon sea salt

1 teaspoon garlic powder

1 cup hexane free grapeseed oil, organic olive oil OR avocado oil

Putting it all together:

Using a tall cup as shown, place the egg, lemon juice, salt, garlic powder and oil in the order listed.

Using an immersion blender (I like this one because it comes with a perfect size tall cup to make the mayo in as well as a lid to store it),  place it in the cup, turn the power on and don’t move it for about 20 seconds.  You will see the mayo start to form and climb up the sides of the cup.

Slowly raise the immersion blender up and down to incorporate all the oil (don’t lift it out of the mayo though, unless you want to be splattered with it!)

That’s it! Can be stored in the refrigerator for several days and used in any recipe calling for mayonnaise.

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