Low Iodine Diet Recipes - Thyroid Cancer Canada

116Almond Milk1/2 cup blanched unsalted almonds1 tbsp maple syrup2 cups cold waterProcedure1 In a large food processor blender, grind nuts until fine, about 20 to 25 seconds. (Don't over process or you'll get nut butter!) Add maple syrup to water and stir to dissolve.While machine is running slowly add water through the feed tube of the processor or the opening of the blender lid. Process for 2 minutes, until well blended.2 Place a fine strainer over a large bowl. For a smoother texture, line strainer with cheesecloth or a paper coffee filter. Slowly pour Almond Milk into strainer and let itdrain through. To speed up the draining process, stir it a few times, pressing down on the almonds with the back of a spoon.3 Store Almond Milk in a covered jar or pitcher in the refrigerator. Stir before using. Store almond pulp in a separate container; refrigerate or freeze. Yield: about 2 cupsAlmond Milk and 1/3 cup ground almond pulp. Keeps 4 to 5 days in the refrigerator.Servings: 2Yield: 2 cupsAuthor Notes* The ratio of water to nuts will determine the thickness of the nut milk. For a thicker mixture, use less water. This will produce a perfect replacement for heavy cream topour over your favorite berries.* Buy almonds in bulk for maximum freshness and minimum cost. Store almonds (or any nuts) in the refrigerator or freezer to prevent them from becoming rancid. Onepound of almonds yields about 4 cups.