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lets talk NUTMILK
Posted by:
WanderRA
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Date: September 07, 2012 08:05PM Anyone know how much nutrients are extracted when you make nutmilk? Lets say I blend 200g of almonds and sieve out the pulp, How many calories does that make? I've tried researching this elswhere but had minimal findings. Also are all nutrients/fatty acids successfully removed from the pulp? I wonder if its just better to drink the blend as it is without sieving the pulp just to ensure you get all that nutrition.
When I make hempseed milk I usually just drink the milk without sieving the pulp, I really want as much protein and omega acids as I can get. Re: lets talk NUTMILK
Posted by:
Raw4ever
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Date: September 07, 2012 08:32PM I guess this has nothing to do with nut milks - something I have never made but I just finished making some almond butter with my food processor using the S blade. It took about 15 minutes and I am assured of all nutrients being relatively present though I did notice that I need to shut the processor off because the friction causes an increase in temperature - not sure if it exceeds the 118 F. limit though. I also made raw tahini and for some reason, perhaps because the seeds are smaller, there was less heat produced.
But, this is an aside and the discusssion is nut milks - something I'd like to know more about so I'll stay tuned and wait to read comments from those in the know. Re: lets talk NUTMILK
Posted by:
Utopian Life
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Date: September 08, 2012 01:35AM That's a good idea to make almond butter and then maybe blend up the milk fresh after measuring out the butter. Almond butter has about 90 calories per T. Re: lets talk NUTMILK
Posted by:
Raw4ever
()
Date: September 08, 2012 07:54AM Well that's an interesting twist to making almond milk (and maybe that's a bit of a pun if you use cheesecloth) but if you do try doing that, I'd be interested to know how it works out. Re: lets talk NUTMILK
Posted by:
chat
()
Date: September 08, 2012 10:45AM There doesn't seem to be a data on this yet, i suspect because of the variables involved in making the milk (the amount of water, the blending process, etc).
I usually take into account nutrients of almonds, simply. I would never throw away the pulp, which I normally add later in the day to a tabouleh or salad. So even though I've made a milk, in the end I consumed the same almonds, so making the milk makes no difference. >Banana ice-cream rocks!< Sorry, only registered users may post in this forum.
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