Almond Milk for Alexandra

Yield: 6 cups of almond milk

3 cups raw dry almonds
water  to soak - 10+ cups
water to blend - approximately 8+ depending on how thin you want your milk to be
1 tbsp. vanilla
1 tbsp. honey


Soak almonds in cold water for no less than 24 hours.  I soaked my almonds for about 30 hours.
During this time rinse the almonds once and replace the cold water. Make sure that the almonds are completely covered with water. Store in the fridge if you are soaking longer than overnight.


Strain the water off the soaked almonds.  Scoop the almonds into the blender and add triple the amount of water.  If you are blending 3 cups of almonds use at least 8+ cups of fresh cold water.
Blend well.

Straining the almonds
There are a couple of ways to strain the blended almonds.
Method #1
Stain through a piece of clean cheesecloth.  This is a rather messy method but it does work.  Drape the cheesecloth (fold the cheesecloth in half for a double layer so start with a large piece of cheesecloth) over a large bowl and control the 4 corners so the cheesecloth does not collapse inward while you are pouring.  It is important to keep the pulp away from the milk.
Gather the 4 corners together and gently squeeze the milk out of the cheesecloth...careful not to burst the bag.

Method#2
Strain milk through a FINE wire mesh strainer. This method is a little less messy but it is important that the wire mesh is very fine so that the pulp does not seep through.

Add vanilla & honey according to your taste and store milk in a clean mason jar in the fridge.  It should last up to 5-6 days in the fridge.
Enjoy!

Perfect Pasta Dinner For 2

Yield:  2 servings
This is one of those recipes that you can whip up in a couple of minutes but it is so tasty and simple when one needs comfort food.  My pasta of choice is so delicious and is the brain-child of  InGrain Pastificio a North Vancouver company  http://ingrainpastificio.com/#a-cascadian-story
who specialize in slow-dried, super traditional pasta.  

2 cups of your favorite pasta ( I am using In- Grain's Durum Sprinners)
2 anchovie fillets
3 tblsp. olive oil
1/2 cup diced onions
serano peppers - this provides the heat...optional but yummy
2 garlic cloves, diced
1/4 cup sun dried tomatoes
1/2 cup bell red pepper
1 cup fresh tomato
3/4 cup pasta water
1/4 cup white wine
⁠

Cook the pasta in salted water until el dente.
Strain pasta saving 1 cup of the pasta water.  Set cooked pasta aside.

In a sauté pot cook the anchovies in the oil with garlic and onions. Continue on medium heat for 1 minute.
Add peppers, sun dried tomatoes & fresh tomatoes and continue to cook for a few minutes.
Add pasta water and wine and reduce the sauce for a few minutes.
Add cooked pasta to your tomato sauce and stir well. Salt & pepper to taste.
Serve immediately.