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.
- 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!
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.
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