HOMEMADE ALMOND MILK

12.2.2016

Raise your hand if you buy almond milk from the store. (I’ve lost all feeling and function in my arm because it’s been up for four years.) But, have you ever read the ingredients list? I just read one recently, and it was very disappointing. This whole time I’ve been thinking it was plain old, healthy almonds and water and maybe added natural sweetening or vanilla. That’s what it should be, right?

Welp, it’s not.

Commercially-produced almond milk actually has a really small amount of almonds compared to how big the containers are and it’s full of synthetic chemicals that mess with your body (and are believed to contribute to chronic disease).
        Well, at least it contains vitamins, right?
Even the vitamins listed are synthetic :/. You can’t just feed your body synthetic foods and expect it to recognize them as natural. It recognizes them as foreign objects which in turn can seriously stress out your immune system. Almond milk manufacturers know we’re looking for a non-dairy milk substitute that looks and tastes like milk, so that’s all they create. They don’t care whether or not it’s healthy or full of empty calories. Cheap-os. ok, RANT OVER.

I decided to try making this myself and was pleasantly surprised at how easy it was! Homemade almond milk is simple and quick to whip up, and it’s SO much better for you. It will give your body the nutrients you deserve :). 
(Plus, you’ll probably save a bit of money. 1 cup of almonds makes 4-6 cups of almond milk.)

Here’s how to do it:

INGREDIENTS

1 cup almonds (soaked overnight in cool water)
5 cups water (less to thicken, more to thin)
A pinch of sea salt
Optional for sweeter taste: 2 pitted dates or natural sweetener of choice
Optional for vanilla flavor: 1 tsp vanilla extract or 1 vanilla bean scraped

RECIPE

1. Soak almonds overnight in cool water.

2. Drain and rinse almonds.

3. Place almonds in blender with water, salt, and optional vanilla/sweetener. Blend until smooth. (If using a Nutri-Bullet, blend ½ cup almonds and 2 ½ cups water at a time.)

4. Place a cheese cloth or dish towel over a bowl in your sink and pour the almond mixture into the towel.

5. Twist and squeeze the cloth to extract the almond milk. The tighter you squeeze, the more almond milk you’ll have!

***Don’t throw away the almond pulp left inside the cloth - it’s a great source of fiber and can be added to smoothies or used to make crackers.

Enjoy!

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