Almond Milk

White like cows milk…but that’s about it in terms of similarities.. This can be easily made at home with a blender, packed with nutrients, and all from plant sources, full of beneficial fats.  Perfect if you follow a dairy-free diet, a vegan diet, or, if you want to avoid saturated fats… drink this! You can make all kinds of milky resembling beverages using nuts, seeds, and even grains, like oats,and rice.

This one is almond milk. I love almonds. Almonds are amazing. They are high in monounsaturated fats, the same kinds of health-nurturing fats associated with olive oil. Several large studies showed that nut consumption results in a heart disease reduction risk. How great the reduction obviously depends on what it is substituted for- you cannot just eat rubbish and add 7 daily almonds and expect to enjoy a radical change. But according to one of these studies, the risk was reduced by up to 45% when the nuts were replacing saturated fats (found primarily found in meat and dairy products).

They have also been shown to reduce cholesterol, and contain large amounts of magnesium and potassium, and the antioxidant Vitamin E. Oh, and calcium; about 40-50mg in 12 almonds. So don’t delay, milk an almond today.

Or maybe tomorrow…because it’s better if you soak them first. They become softer, and it makes them easier to digest by all accounts. I have eaten plenty unsoaked and it’s never seemed to have any adverse affects, but they contain (in the skin) enzyme inhibitors which kind of protect the nut or seed until it has everything it needs to grow. Soaking in water is like the signal for the beginning of germination and those enzyme inhibitors are de-activated so to speak.

  • 1 cup almonds, soaked overnight and rinsed.
  • 4  cups water.  (Use 3 cups for richer milk)

Blend well. Strain through a nut-milk bag, (purchase online for a paltry few pounds) or a cheesecloth, or in the absence of these, a knee-high. A clean one please, or better still, new.

That’s it. It really does take minutes. To this you can of course, add a pinch of salt or a date, or a squeeze of honey; I personally like it as it is.

Uses……

  • Add one banana, some honey or 2 dates, and blend.
  • Eat on delicious sprouted wheat cereal, cinnamon or otherwise. Here
  • Blend in some fresh or frozen berries for a heart-friendly fruit shake
  • Add raw carob/cacao powder with some sweetener for a nutritious chocolatey shake. Add a handful of cashews or a ripe banana for extra thickness.
  • Pour over crunchy, nutritious home-made granola. Recipes to follow.

Now of course you have the left-over almond pulp, which can be used to make a delicious savoury dip/pate. This is actually my favourite part of this recipe. It is in a seperate post. Read on….

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2 responses to this post.

  1. Posted by Sarah on August 2, 2012 at 8:43 pm

    We made almond milk like this today. We didn\’t strain it though and just drank it \”like a milkshake\” with a few ripe pears and soaked chia seeds that I blended in.Anna had 1.5 glasses, Eli drank some from the straw, and carlos and I drank our glasses too. I did the same with soaked sesame seeds this week. That was also a big hit! Love your posts:)

    Reply

    • It is such a great discovery – you can do it with any nut or seed. I strain mine but always use the pulp. Glad you love it. Posts are a bit thin on the ground lately….

      Reply

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