I must confess that I buy Almond Milk every now and then. The convenience factor of just having some on hand is huge. I have three kids, two dogs, a husband and a fish. (RIP little Nemo)
My family has a number of dietary issues and dairy is one of them… not to mention that conventional dairy is just a mess. (And that is a completely different topic.) Thankfully, almond milk is an inexpensive, healthy alternative . It is a low glycemic alternative to rice milk and works great as a milk replacement in recipes and baking.
When I am thinking ahead, Almond Milk is so easy to make.
Almond Milk
1 cup raw, organic almonds
1/2 tsp salt
4 cups filtered, non-chlorinated or pure water
1 tsp Pure Vanilla Extract
sweetener of choice (I like to use raw honey)
Soak your almonds in some filtered water. (I typically soak them over night which is around twelve hours.) Be sure to add the 1/2 tsp of salt to break down the enzyme inhibitors.
The next morning, rinse the almonds well. Mix almonds with 4 cups of filtered water and blend in your blender or Vitamix. Blend until creamy.
Strain mixture into a larger bowl or pitcher through a cheese cloth, fine strainer, or sprout bag. Pour mixture back into the blender with vanilla and desired amount of sweetener.
Pour back into the pitcher and store in the fridge. Is should be good for about 7 days, if it lasts that long.
Side note: Remember to save your almond pulp. Dehydrate in your oven on a cookie sheet at the lowest heat (or in a dehydrator) until dry. Zip it through the Vitamix or food processor and you just created Almond Flour. Waste not, want not!
Milk Variations:
Chocolate nut milk: Add 2 tbsp raw cacao nibs or unsweetened cocoa powder when processing vanilla and sweetener.
Cinnamon milk: Add 1 tsp cinnamon and a dash of nutmeg when processing vanilla and sweetener.
Simply live. Simply Smiles.
Shannon Miles
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