Friday, November 12, 2010

The One, The Only, Almond Milk!

I absolutely LOVE fresh almond milk! Almond milk is so incredibly easy to make, contains healthy fats, is high in antioxidants, high in easy-to-digest calcium, and it tastes delicious. I add it to smoothies, homemade granola, or just chug it straight for a refreshing quick fix.  The only downside of fresh almond milk that doesn't contain a bunch of other crap like the commercial products, giving it a shelf life of about 4 to 5 days. Luckily, it is so easy to make you can have a batch of almonds soaking every 5 days, no problem.  

Why is it important to soak almonds overnight? Because almonds contain phytic acid and enzyme inhibitors, which inhibits the absorption of important nutrients and minerals. Soaking overnight removes the tannins and phytic acid increasing the digestibility of the milk.

I will cut to the chase here. If you need more reasons to make your own almond milk, send me an email. Otherwise, give this recipe a try -- you will not be disappointed! 

Tip: purchasing a nut milk bag will make this simple recipe even easier

Yield: 1 cup of soaked almonds makes about 4 cups of almond milk. 

1 cup of organic raw almonds
3-4 cups of filtered water
3-5 dates or 1 tablespoon raw local honey

• Soak 1 cup of almonds overnight 
• Place the almonds in a blender along with 3‐4 cups of water (you do not need to remove the skins).
Blend the almonds for 1minute.
•  If sweetness is desired, add 3‐5 dates or a tablespoon of honey within the blending
• Strain milk through a nut milk bag or a couple of layers of cheese cloth into a bowl or through a sieve (this may result in a little bit of almond fiber in the milk
but will sit to the bottom of your jug/cup).
• Store in a glass jar in the refrigerator for up to 5 days