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Old 01-07-2010, 06:54 AM   #1
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Almond milk - can it be?

It just occurred to me that almond milk might fit my low carb life style? Is it possible? Anyone using it here? I am on owl (atkins) and have ramped up my carbs to about 50 per day (may be too much as I have not lost in a week but...). Any insite would be appreciated.
Cathy

Last edited by clackley; 01-07-2010 at 06:55 AM.. Reason: spelling
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Old 01-07-2010, 06:56 AM   #2
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I never tried almond milk but I see some on here posting that they use it

Someone tell me what it tastes like?
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Old 01-07-2010, 06:58 AM   #3
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I use organic unsweetened vanilla almond milk! It has a subtle flavor and works great when making a protein shake.
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Old 01-07-2010, 07:05 AM   #4
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I use the unsweetened vanilla almond breeze anywhere I'd use milk. I love the taste, it's not strong and has no aftertaste like soymilk can. It's a tad thin (more like skim milk than cream) so you can't use it in really rich desserts that require the thickness of cream. They also make a chocolate unsweetened that's great for hot chocolate, as well as LC brownie and cake recipes. I think it's just 1 net carb per cup, and 45 cals.

I also like the new SoDelicious unsweetened cocout milk, although it's in the refrigerated section in cartons and therefore doesn't last as long as the Almond Breeze, which you find on the shelf in boxes. It's enriched, and a little more creamy in texture though, great for curries and puddings. Also 1 net carb 40 cals per cup.
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Old 01-07-2010, 07:56 AM   #5
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Quote:
Originally Posted by straightscoop View Post
I use the unsweetened vanilla almond breeze anywhere I'd use milk. I love the taste, it's not strong and has no aftertaste like soymilk can. It's a tad thin (more like skim milk than cream) so you can't use it in really rich desserts that require the thickness of cream. They also make a chocolate unsweetened that's great for hot chocolate, as well as LC brownie and cake recipes. I think it's just 1 net carb per cup, and 45 cals.

I also like the new SoDelicious unsweetened cocout milk, although it's in the refrigerated section in cartons and therefore doesn't last as long as the Almond Breeze, which you find on the shelf in boxes. It's enriched, and a little more creamy in texture though, great for curries and puddings. Also 1 net carb 40 cals per cup.
You make it sound soooo good. Can I use this on Induction or should I wait?

ETA: Just saw you are in Chicago! Same here! Enjoying our weather today?
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Old 01-07-2010, 08:02 AM   #6
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I ALWAYS have the unsweetened Almond Breeze in the cupboard, ready to go when I need it. I love the vanilla and chocolate flavors.

Here's a hint - it's good for about 10 days or so after opening (at which point you refrigerate it) so I always write the date on the top of the carton so I KNOW when I opened it cuz my old brain cells don't register that kind of info so accurately any more!
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Old 01-07-2010, 08:05 AM   #7
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I use Almond Breeze, unsweetened, in all the flavors it comes in. I found out a couple of years ago when making an authentic Medieval dish for one of my kids' activities that almond milk, and other nut milks, have been used for thousands of years when people either didn't have access to cows or goats, either because of the season (they typically give less in winter) or because they couldn't afford it. At that time I used the unflavored, unsweetened because it was for a gravy for meatballs.

I use the vanilla and chocolate flavors in my egg creams all the time. You can make a pretty good hot cocoa using it--add a tablespoon of cocoa powder to a mug of almond milk (chocolate or vanilla; I used vanilla) and the equivalent of 2 tablespoons of sugar in stevia (varies by what kind you use). Add a tablespoon or so of heavy cream. You can do the same thing for hot chocolate by melting good dark chocolate, adding stevia, almond milk and cream. SO much better than the mixes, and little more trouble!

Unsweetened almond milk is very low carb--It's got 1 g of carbs per 4 ounces. That makes it lower carb than cream! I have used it through induction; I don't really know what it is about nuts that are not allowed on induction--they're kind of carby as whole nuts. But not as all as nut milks!

You can make your own--plenty of videos out there on how to do it, and then you can save the nuts themselves for nut flour.
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Old 01-07-2010, 08:16 AM   #8
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Hi Cathy
we use it as a non-dairy steaming option for espresso guests and it tastes fine.
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Old 01-07-2010, 08:20 AM   #9
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Almond milk is good! I make my own. I did not have any problems using it on induction as it is an extract of the nut vs. the whole nut. Having said that, I used almonds on induction, sparingly, without any problems. Now, if cashews were not so darned expensive I would try to make my own version of Mimiccreme.
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Old 01-07-2010, 09:46 AM   #10
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Quote:
Originally Posted by 12yrslater View Post
You make it sound soooo good. Can I use this on Induction or should I wait?

ETA: Just saw you are in Chicago! Same here! Enjoying our weather today?
I have and do use the unsweetened almond milk.

Last night I measured a cup of almond milk. I heated it up and added a 1 Tbls. of Hershey dark cocca power and splenda. Makes great hot chocolate.
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Old 01-07-2010, 03:15 PM   #11
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Yup, I use it. Yup, it's good. I often make my own. Recipies are widely available, but basically, it's soak a cup of almonds in water overnight, drain, blend with water, strain, flavor. Yummo.
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Old 01-07-2010, 03:32 PM   #12
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Here's a recipe to make your own:

How to Make Almond Milk: 6 steps (with video) - wikiHow

It sounds fairly easy, makes about a quart using a half pound of almonds. I can buy raw almonds at Costco for $3.99 a pound so about $2 a quart.
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Old 01-07-2010, 03:38 PM   #13
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yep - protein shake every morning with this

Quote:
Originally Posted by Vanessa120 View Post
I use organic unsweetened vanilla almond milk! It has a subtle flavor and works great when making a protein shake.
it's lower in carbs and calories than the Hood 2% lc milk I was using. I hate almonds, so it took me a while to decide to try it - but it's very good, don't notice a funky taste at all in my strawberry or chocolate protein shakes that I make for breakfast every morning.
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Old 01-07-2010, 03:58 PM   #14
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Quote:
Originally Posted by Charski View Post
I ALWAYS have the unsweetened Almond Breeze in the cupboard, ready to go when I need it. I love the vanilla and chocolate flavors.

Here's a hint - it's good for about 10 days or so after opening (at which point you refrigerate it) so I always write the date on the top of the carton so I KNOW when I opened it cuz my old brain cells don't register that kind of info so accurately any more!
I always have it on hand too!

Thanks for the tip Charski! I can never remember when I open the carton either.
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Old 01-07-2010, 05:22 PM   #15
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If you're on the nut rung of Atkins (or above), almond milk is fine, so long as you keep track of the carb count.
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Old 01-07-2010, 05:27 PM   #16
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Quote:
Originally Posted by cleochatra View Post
If you're on the nut rung of Atkins (or above), almond milk is fine, so long as you keep track of the carb count.
O.M.G. Your new oopsie avitar looks delish!!! Did you eat that?!?! Now I have to make oopsies again and try that...

on topic: I just bought a carton of the Almond Breeze unsweetened choc. flavor, I'm gonna try it this weekend...maybe make a shake or something with it.
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Old 01-07-2010, 05:29 PM   #17
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It's this llow carb recipe--> Blackberry Shortcake

It's the nom! Perfect with almond milk, to boot. (Trying to stay on topic)
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Old 01-07-2010, 05:36 PM   #18
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Looooove almond milk. I use the unsweetend vanilla. But, erm, in case you were ever considering it, don't use it to make hot cocoa. Naaaaasty.
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Old 01-07-2010, 05:43 PM   #19
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I use it allot.

I was making my own but it actually ended up being more affordable to buy it.
I love it and use it in protein shakes, baking, over flax cereal.. etc.
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Old 01-07-2010, 05:52 PM   #20
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Has anyone used it to make a "milkshake"? I just tried the one posted using 1/2cup heavy cream with unsweetened baking chocolate and vanilla. It was good. Feels so decadent to drink heavy cream.
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Old 01-07-2010, 05:54 PM   #21
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now I really really want some. I want hot chocolate!


oooooooooh, and could have my daughter make me yummy coffee drinks with it! WANT!
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Old 01-07-2010, 05:56 PM   #22
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I've had some just heated up with a splash of SF vanilla syrup. Delicious!
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Old 01-07-2010, 08:48 PM   #23
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Quote:
Originally Posted by cleochatra View Post
If you're on the nut rung of Atkins (or above), almond milk is fine, so long as you keep track of the carb count.
I agree completely.

I am in maintenance and love it and use it.

Question for those who make your own. Can you use the nuts for anything after you make the milk or do they just go in the trash? Trying to figure out if making my own is worth the trouble. I know it would be better for me but I'm not sure about cheaper especially considering the cost of my time.
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Old 01-08-2010, 09:27 AM   #24
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Quote:
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I agree completely.

I am in maintenance and love it and use it.

Question for those who make your own. Can you use the nuts for anything after you make the milk or do they just go in the trash? Trying to figure out if making my own is worth the trouble. I know it would be better for me but I'm not sure about cheaper especially considering the cost of my time.
Some people make the pulp into biscuits and stuff, some people add it to cookies--I like to mix it with egg white to make almond thins. You have to cook them a bit longer to dry the water out, but it's the same principle. Some people also just mix them with flavorings and dehydrate them as crackers.

There's recipes on raw food websites, but I don't really use recipes.

But yeah, overall, I don't have enough $ to throw ANYTHING away.
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Old 01-08-2010, 09:37 AM   #25
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Seems that it would be better to wait a while before using almond milk as I am still working out what my ccll is at this point although I have added some nuts (macadamia, pistachios and almonds) all in the recommended portions - no problem. But I am still quite a slow loser therefore, I would rather not interfere with it at this point. But great info here for me for later!
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Old 01-08-2010, 10:46 AM   #26
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Quote:
Originally Posted by clackley View Post
Seems that it would be better to wait a while before using almond milk as I am still working out what my ccll is at this point although I have added some nuts (macadamia, pistachios and almonds) all in the recommended portions - no problem. But I am still quite a slow loser therefore, I would rather not interfere with it at this point. But great info here for me for later!
That is a great way to look at it!! Keep that up and you are going to be a big winner in this game friend!!
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Old 01-08-2010, 10:47 AM   #27
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Quote:
Originally Posted by oyvey View Post
Some people make the pulp into biscuits and stuff, some people add it to cookies--I like to mix it with egg white to make almond thins. You have to cook them a bit longer to dry the water out, but it's the same principle. Some people also just mix them with flavorings and dehydrate them as crackers.

There's recipes on raw food websites, but I don't really use recipes.

But yeah, overall, I don't have enough $ to throw ANYTHING away.
Perfect! Thanks so much. I may go ahead and give this a try then. The thought of having to throw the almonds out was really not sitting well with me so this works.
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Old 01-08-2010, 11:48 AM   #28
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Originally Posted by ljguitar View Post
Hi Cathy
we use it as a non-dairy steaming option for espresso guests and it tastes fine.
Really, thanks for posting this. One thing I am seriously missing is my cappuccino. I will have to give this a try.
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Old 01-08-2010, 12:20 PM   #29
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For those of you wanting to make your own almond milk; You can buy bulk raw almonds on eBay for $2.95 per lb. You have to be able to buy in bulk, though. I believe I had figured it out one time, and if I remember correctly it comes out to $3.79 a gallon to make your own. I see it would be $7.00 a gallon to buy around here, plus shipping.

I have purchased these almonds. Here is the ebay seller's link:
ALMONDS WHOLE RAW 2009 crop HEALTHY BEST PRICE - eBay (item 330392380944 end time Jan-11-10 14:34:47 PST)

I compost my almond grounds right into my lasagne garden to be eaten next year as, well, they will be reincarnated as potatoes this summer!! I have also dried them to use as a flour, but it was pretty flavorless.
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Old 01-08-2010, 02:04 PM   #30
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Thank you Sharis. You are a sweety! I intend to be a low carber until the day I die but with any luck, I will be a trim one too!
Cathy
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