HOMEMADE ALMOND MILK
Almonds have been one of the most veneered foods on the planet, and were an important part of the diet of many Ancient Cultures such as the Egyptian and Ayurvedic Societies. They were praised for their affinities for pregnant mothers and for the infants they carried. It is now recognized that almonds contain a high quantity of bio-available iron, calcium, and magnesium, as well as Vitamin E which may serve as a great antioxidant and agent in prevention of cataracts and macular degeneration . The list of benefits is too wide to enumerate here, but it is said that a few raw almonds a day will protect your immune system, heart and brain functions.
Almond milk is a healthy and inexpensive* alternative to dairy that you can easily make at home! The flavour is so fruity and the consistency is velvety. It is simple to make and requires very little time. There is no comparison with the bought product that comes in a container with a plastic lining, and like virtually every other food or drink, it is healthier, and taste so much better when you make it yourself!
The other added benefit is that you can save the leftover almond pulp to make flour to use in other recipes ( see below)! I simply keep it as it is after straining the milk, and I keep it in a mason jar in the fridge to use it later in the bread recipe above or to make dehydrated chips and crackers ( recipe coming up next blog).
* Order a large quantity of raw almonds and/or other nuts such as hemp, sesame or sunflower seeds as well, and split it with a family member or with a friend.
- 1 cup raw organic almonds, nuts or seeds soaked overnight in pure filtered water. (This step will reduce the level of phytates and enhance our body’s access to enzymes and nutrients.)
- 1/2 teaspoon sea salt
- 4 cups pure filtered water
- 1 date
- 1/8 teaspoon Himalayan or sea salt
- Soak the almonds for 12 hours in pure water with ½ tsp salt. Drain off the water ( except if you use hemp seeds where you would save it and blend everything directly).
- Combine the drained almonds and 4 cups filtered water in a blender.
- Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it).
- Strain the mixture into a large bowl through a nut bag. (You can make one using organic hemp or cotton cheese cloth).
- Put mixture back into blender with date and 1/8 tsp salt.
- Pour into a glass jar and store in the fridge for up to one week.
As a rule of thumb, soaking nuts for any kind of recipe or to eat later is always a good idea. Soak nuts in salt water for 12 hours; rinse them; then dry them in the oven on lowest heat or in a dehydrator for several hours. Store them in a jar, or a paper bag in a glass or metallic container. Save the pulp of the almonds for all kind of yummy recipes and smoothies. Put on cookie sheet and dehydrate in dehydrator or oven on lowest heat until completely dry, then put through a blender or food processor to make almond flour, which can later be used in recipes in place of flour.