Almond Milk Recipe

Almond Milk Recipe

We in the US are some of the only adults in the world who consume unfermented dairy after the age of 4. Mother's milk is absolutely essential for your growing baby, but cow's milk has become more trouble than it's worth for kids & adults. This article does a fantastic job of describing many of dairy's dangers.

I support the consumption of fermented dairy products like cheese and yogurt, as long as they're made from organic dairy (raw is preferable). And I also understand why people like milk, cream and all its yummy offspring. Personally, if I could stomach it, I would subsist off whipped cream, cheese, and ice cream. Sadly, I can't - nor can anyone else, without serious health risks.

With dairy intolerances & allergies on the rise in the US, it's no wonder that dairy substitutes have popped up everywhere. Soy, rice, coconut and almond milks line the shelves at Whole Foods and beyond. The problem with many of these dairy replacement options is that they are full of sweeteners and other unhealthy additives.

To make a long story short, I've taken to making my own almond milk. It's so yummy over oatmeal, in teas or hot cocoas, or straight out of the bottle. And it's easy to make, to boot. All you need is almonds, water, and dates (vanilla optional). Enjoy!

Easy Almond Milk
1 cup almonds
2 cups filtered water
4 dates (use more or less depending on desired sweetness)
1/2 tsp. vanilla extract

Blend all ingredients on high until almonds are completely pulverized. You could actually drink the mixture at this point if you don't mind the granular texture. Otherwise, use a nut milk bag or doubled cheesecloth to strain the contents of the blender into a reservoir. A rubber band around the mouth of the reservoir helps. (I like to recycle glass peanut butter jars for this purpose). Leave mixture to drain. Squeeze out the pulp. You can save the almond pulp for other treats (try mixing it with coconut, honey and rolling in cocoa for an easy dessert). Refrigerate and enjoy the almond milk within a few days.

Hungry for more? Join our mailing list or work with me!

No comments:

Post a Comment