I want to like almond milk, I do. I really, really do. However, after many failed attempts at store brands, I gave up. I would rather not pay $8 for 16 ounces of brown water that tastes like paper and is laden with sugar, preservatives and thickeners. Admit it, you agree! Well folks, there is hope! We can now enjoy drinking the benefits of almond milk; rich in vitamin E, thiamin, riboflavin and magnesium. Not to mention, it is a great option to reduce your overall dairy intake and will not affect blood sugar. After you make this once, you will jump on the almond milk train. I’m confident.
**NOTE:
This recipe requires an overnight soak of the almonds. Cover almonds in filtered water. Store in fridge overnight (or at the very minimum, an hour). Discard the soaking water. This step removes the phytic acid from the almonds, which can cause gas, bloating, and reduce the absorption of other minerals. Dr. Andrew Weil, a world renowned leader in the field of integrative medicine, provides a great explanation of phytic acid here.
Ingredients:
- 1 cup pre-soaked organic almonds
- 4 cups of filtered water
- Sea salt
- 2 medjool dates
- 1/2 tsp vanilla extract
- 1/2- 1 tsp of cinnamon (if desired)
Directions:
Place all ingredients into blender (be sure to remove the pits from the dates). Mix on high, roughly 1 minute. Pour through cheesecloth or a nut milk bag. I struggled through cheesecloth, until finally giving in. Purchasing a reusable nut milk bag, was a great investment of time! You literally pour the milk into bag, squeeze, and like magic, you are left with pure goodness! The bag can be quickly rinsed and re-used for next time! I purposely chose an organic nut milk bag, free of harmful chemicals. Additionally, this bag has a handle, which can be used to hang on a cabinet knob and conveniently placed over a bowl to spare your muscles for real work!
You can discard the meat of the nut, which is left in the bag. OR, you can put your inner Martha Stewart to work and use this for homemade crackers, add-ins to smoothies, or making spreads/dips.
I typically double this recipe and store in glass milk jugs, to reduce exposure to plastics. However, your family will go NUTS over this milk and it won’t last long!
Why should you consider milking a nut? Epidemiologic studies have associated nut consumption with a reduced incidence of coronary artery disease, gallstones, diabetes, hypertension, cancer, and inflammation. There is also evidence that is reduces oxidative stress and is likely to aid in weight loss! Well, are you ready to get your nut on?
References:
Ros, E. (2010). Health Benefits of Nut Consumption. Nutrients, 2(7), 652–682. http://doi.org/10.3390/nu2070652
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