Homemade Almond Milk

September 20, 2013

Featured Recipes, Tips

The rage these days is Almond Milk.  And why not?  It’s a great tasting addition to smoothies or any recipe calling for milk.  Many people are intolerant to milk and milk by-products.  I learn that more every day as I coach people through an elimination diet to help them find out the reasons they are “stuck”.  Whatever your reason, it’s worth giving this a try.

The process of making almond milk essentially involves soaking almonds in water over night or for up to  two days — the longer you soak the almonds, the creamier the milk will be. There are a few reasons to soak your nuts.  Nuts have phytic acid, and soaking nuts is essential for proper digestion.  When eating nuts that haven’t been soaked, the phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine and to many bound minerals can lead to mineral deficiencies.  By soaking, you are breaking down the phytic acid so it can be absorbed properly.  Nuts also have high amounts of enzymes inhibitors.  This is another reason why un soaked nuts are hard to digest.  Soaking nuts neutralizes the enzymes allowing for proper digestion.  (Phew!  Now we’re through with the boring part!)

Homemade almond milk only lasts a few days in the refrigerator (because it hasn’t been pasteurized – which also destroys nutrients), so be sure to only make what you can use in that amount of time.

After you’ve soaked your almonds, drain off all the liquid.  BE SURE to not use the liquid they’ve soaked in to make the milk, as it contains the “nasties” we’re trying to get rid of. Rinse your nuts well.  Put 1 cup of nuts to 2 cups of water in your blender and mix on medium speed, gradually increasing the speed to high.

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Next, you need a nut bag and a bowl or pitcher.  Pour the mixture into the nut bag.  The milk will start to run through the bag and into the pitcher.

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Next, you will grab the bag and begin to squeeze.  The milk will begin to drain out more and more as you squeeze.  The process is quick and easy.  Be sure you have clean hands because the milk will be running all over them!

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The milk is done!  You can put this back in the blender and add some vanilla and sweetener if you choose.  PLEASE don’t add sugar!  My preference is a few drops of vanilla flavored Stevia drops.  (No added calories), but you can add pure maple syrup or honey or even dates.  Most times, I don’t add anything since my main use for almond milk is in smoothies and the flavors I add to them are enough.  By adding flavor and sweetener, this can be a yummy stand alone drink.

 

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Now what do I do with the pulp?  Mmmm!  You can now use the pulp in any recipe that calls for almond flour.  Many people are trying to eliminate gluten from their diet these days and this is a great substitute.  I use  almond flour (pulp) in dehydrated crackers, almond pancakes, muffins, protein bars, or a myriad of other recipes!  Stay tuned for more of those!

 

Do you need a high powered blender?  I have both the Blendtec and the VitaMix.  I love them both, but I must say, the VitaMix is my favorite.  I use it EVERY DAY and sometimes more than once a day.  I totally recommend getting a refurbished one.  It will save you $200 or more and it still has a 5 year warranty.  It will look brand new and you will be in love.  (Healthier too!)  If you want additional savings (which we all do, right?!), just use the free shipping code included in the side-bar of my website.  Happy blending!

What do you like your almond milk in?

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