Dreaming of A Healthy Church
When God said, “Let Us make man in Our image, after Our likeness” (Genesis 1:26) He was initiating His creation of us as triune beings, just as the Father, Son and Holy Spirit are triune. That word triune means a “three-in-one unity.” We were designed to have our body, spirit and soul operate in unity and harmony with each other. We can’t neglect our body any more than we can neglect our spirit or soul. This is why I am so passionate about taking care of my physical health as a part of walking out godly wholeness. You can ask anyone that knows me, I am always sharing tips and health facts with the purpose of us growing and going the distance together as a healthy church, in all areas of our lives.
As Gabe and I are making an effort to eat “clean”, which just means eating less preservatives and additives, I have taken up making more foods from scratch. That’s how I began making my homemade almond milk! At our Farmer’s Market Bake Sale the homemade almond milk was a quick seller. I even got special orders for more! That just goes to show how we are all beginning to recognize the importance of taking better care of our bodies, so that we can glorify God with them. Fresh may taste different, but it really does taste better!
Some great ways to use your fresh almond milk are in smoothies, baked goods, oatmeal and cereal. And the great thing about making your own almond milk is you can use the almond pulp that is created when you are making it for almond flour after you’re done! All you need to do is spread the almond pulp on a baking sheet and bake at 375 degrees until it is totally dry. Then you just blend and break it up and store in a sealed container.
In the future you’ll be hearing more from me about some of my routines for keeping a well-balanced life. Our physical health is just one way that we can be balanced and steward all that God has given us.
P.S. Expect more fun community bake sales in the future!
Almond Milk RECIPE
- 1 cup raw almonds, soaked in water
- 3.5 cups filtered water
- small pinch of fine grain sea salt, to enhance the flavor
- Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
- Rinse and drain the almonds and place into a blender along with filtered water.
- Blend on highest speed for 1 minute or so.
- Place a cheese cloth or nut milk bag over a large bowl and slowly pour the almond milk mixture into the cloth. Gently squeeze the bottom of the cloth to release the milk. This took me about 3-5 minutes to get all the milk out.
- Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting.