Homemade Almond Milk

Seven days into the New Year and today I write my first post of 2013. If you’ve been following me on Facebook, I had posted that the start of the New Year is a time for reflection upon the successes of the past 12 months, and naturally leads us to revisit our personal intentions for the future. My goal (one of the many) for 2013 is to use and allow food to be a means of ensuring we are receiving enough nutrients to enable our bodies to achieve balance.

almondsWith that being said, today’s post is on Homemade Almond Milk. Almonds are a rich source of protein containing fiber, omega-3, omega-6, vitamin E, magnesium, potassium, calcium and zinc. It is also great as is for a healthy snack. In our household we go through Almond Milk very quickly – in breakfast smoothies, oatmeal, matcha latte’s or simply in a glass for a refreshing drink. Almond Milk is a great alternative for those who are lactose or prefer to stay clear of dairy & soy (that is unless you are a cow share member and getting the real stuff). Store bought Almond Milk will contain preservatives and stabilizers such as carrageenan and sunflower lecithin. It is not the end all, be all but if you could make your own Almond Milk without the preservatives or stabilizers why not?

I found this recipe to be shockingly easy. All you really need is a powerful blender like the handy Vita-mix. For all of you who are thinking of purchasing one – do it! I contemplated for years on purchasing one but the price tag did not sit well in stomach or my wallet. Then, being the person I am I asked my then boyfriend if a proposal was in his near future, a ring was not needed but I would gladly accept a Vita-mix. Because really, what is more important, a diamond ring that sits on your finger or a blender that can help you Thrive? Needless to say I am married – in love, nourished and ready to thrive!

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Homemade Almond Milk (Yield: approx. 4 cups)
What you will need:
1 cup raw almonds
4 cups water
vanilla extract (optional)
milk nut bag or layered cheese cloth

Directions:
1. Soak the almonds over night (5-8 hours)
2. Drain almonds from water (excess water can be thrown)
3. Blend almonds in water for 2 minutes
4. Add vanilla extract to sweeten (optional)
5. Pour into milk nut bag or layered cheese cloth and let drain
6. Enjoy! Milk usually lasts 3-4 days. KEEP REFRIDGERATED.

Note: You can make Almond Meal with the remaining almond pulp. Dehydrate in oven at lowest setting for 2-3 hours.

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2 thoughts on “Homemade Almond Milk

  1. A great source of nut milk bags is Choices / Whole Foods — they call them produce bags and are a very fine weave.

    I like to reblend the pulp one more time with a bit of water to get some more milk out.

    If you want to drink it right away, use some ice cubes instead of water

    • I’ll have to remember to re-blend the pulp another time to get more of the good stuff! Thanks for the tip on Milk bags – I’ll need to stock up on them now. Thanks for reading!

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