After reading about nut milks here and there, I decided to make some almond milk. It was pretty easy, but sort of messy. Next time should be better. I only use it for 'ice creams' and cocoa, so I may have to freeze portions of it.
I took one cup of almonds and soaked them overnight. Then drained them, put them with 2 cups of water into the vitamix. When blended, I added 2 more cups of water and blended more. Not sure why I did it this way, but it made sense.
I then poured the slurry through a 'gold' coffee filter. That took some time. When mostly filtered, I took another 2 cups of water, put the 'sediment' back in the blender and gave it another ride - till it got slightly warm. I then refiltered this, and added what drained off into the other liquid.
In all, I got about 4.5 cups of 'almond milk'. I intend to dry the remaining pulp and maybe blend it into flour of some sort. Not sure what I'll do with it. I do enjoy making crackers.
Anyway, after all the milk was drained, I washed the blender container, put the milk back, and added 1 tsp of vanilla, and 2 tsp of molasses, and the smallest bit of salt and blended. The resulting milk is very good.
Making this is barely cost effective, and took a moderate amount of time. It costs about $1 for a cup of raw almonds (costco) that yields a generous quart of almond milk. It costs about $3 for 2 quarts premade at Trader Joes.
On the Furhman board, someone was talking about making pepita milk. I might try that next time.
It was kinda fun....
As to food/eating, now that Thanksgiving is over, I've decided to keep a daily food journal. This might be helpful at least till New Year's. If I remember that long. I'll often just forget about writing in one.