Friday, June 29, 2012

Going Nutty for Almond Milk!

Making my own was easy peasy!

Some things are worth the effort to make from scratch. I've been learning that lesson for years. I was delighted that this was one recipe that didn't take a lot of time and was an easy clean-up. It won't last nearly as long in the fridge, but hey, that's probably a good sign. Makes me think of the McFrenchFry: If it doesn't spoil, don't eat it!

For the last six months, most dairy products (except plain yoghurt) have escaped my lips. I don't really miss the cheese or the sinus congestion and headaches that came with it, but my cow's milk habit needed  a comparable replacement.

At first I tried soy milk, and during my elimination diet I discovered that soy milk and I do not really get along well anyway. Then there's the soy controversy and GMO issues to consider too. (Read Why Soy Milk is Not for Boys or Girls).

I soon discovered almond milk, a superior nutritional choice (see discussion below), which I purchased on a regular basis. After many months, I wondered if I could make my own for less (less money spent and less additives), so  a few weeks ago I decided to try it. The results? Yum!

A chocolatey version

You'll need: 
  • A high-powered blender
  • A nut milk bag (I purchased mine at
  • To soak your almonds overnight
  • 1 cup soaked raw almonds (cover in water overnight and drain)
  • 3 cups filtered water
  • 2-3 Tbs sweetener (agave, honey, pinch of stevia, or 2 dates, etc.—I use sweet granulated coconut nectar)
  • 1/8 tsp. sea salt
  • 1/2 tsp. vanilla (optional)
 Squeezing out the milk

Blend the 3 cups of water and almonds until smooth. Over a large bowl, pour blended contents into a nut bag and tie the top. Strain the mixture and squeeze the milk through the bag, by using both hands, until all the milk has drained. Save the remaining pulp to use in a cooky or another recipe. (It will freeze well). Return the milk to the blender and add your sweetener, salt, vanilla or other desired flavorings and blend for about 15 seconds. Pour into a glass container and refrigerate; raw almond milk will keep for four days.

Options: I made chocolate almond milk by adding 3 Tbs. of raw cocoa powder, but it required a bit more sweetener. Try adding nutmeg, cinnamon, cloves, or allspice.

Save the remaining almond pulp for macaroons!

What's so superior about almond milk?

Cow's milk is for calves, not humans! It does seem that a lot of people have problems digesting it. Perhaps that's because of pasteurization though. There are some raw milk studies and books written that claim some amazing things, so I'd leave it up to you to investigate. Then there are articles and books about the dangers of milk too. Kind of  two sides to everything I am finding. But . . .

Almond milk is a delicious, creamy dairy substitute and easy on the digestive system. It has a comparable amount of calcium to cow's milk, is high in protein, and it leaves an alkaline ash in the body (as opposed to the acid ash of cow's milk which actually causes weak bones), and it does not cause the lactose intolerance and allergic responses of cow's milk. (read Mad Over Milk). It contains vitamin E, potassium, copper, and magnesium. An 8 oz glass is approximately only 70 calories, lower than dairy milk, containing no saturated fats. You won't find  residual steroids or hormones as you might in store-bought milk. And I think it tastes just as good and better than soy or coconut or rice milks. Besides, I'm enjoying knowing that when I make it myself, I'm getting the healthiest choice available!

Uh-oh! A Double Batch was almost too much. 
One-and-a-half recipe was perfect.
Enjoy your homemade almond milk! I'll probably experiment with different nuts, and as you know, nuts are high priced these days. Buy them in bulk and look for the bargains.

No comments:

Post a Comment

I'd love to hear your comments. They will appear after awaiting moderation. Thank you for visiting.