1.2.3. Seriously. It’s that easy.
I mentioned this one the other day when I was telling you about the new fave cocoa drink .
I knew this wasn’t a complicated thing to do, but at the same time, it took me a while to get here.
But I’ll tell you – now that I’ve tasted the sweet reward – I’m having a very hard time picking up a carton of the store bought stuff.
I swear I picked up 4 different brands in Whole Foods the other day, and reading the lists of ingredients, I just couldn’t put it in the basket, and that’s not even considering the difference in the taste…
And yes, I do live here in reality. I’m not saying that I’ll never be buying the store-bought version again, but this is so easy, and so much better for you. Translation – oh-so-worth. Maybe we try to go with the good stuff as often as possible, and then supplement or reach for the other stuff as more of a back-up.
Something to keep in mind – whether you make your own almond milk or not – Step #1 below is good to do regardless, and for many reasons (listed at the end of the post)..
Making Your Almond Milk:
1. Soak your almonds overnight. (approx 2 cups of water for every 1 cup of almonds). I do 2 cups of almonds at a time.. that gives me a couple of days worth of almonds (I’ve been making 1 cup’s worth at a time).
2. The next day: rinse and drain. You can use them right then, or store in an airtight container in your fridge for 3-5 days.
Note: These are also good for snacking. You can eat them as is, or a lot of peeps like to dehydrate them on low heat in the oven, or in a dehydrator. Again – see benefits of munching on soaked almonds below.
3. Put the following into a high-speed blender. Blend until everything is liquified and well blended.
(approx 1 minute, if that. Depends on your blender):
- 1 cup almonds
- 3 cups water
- The insides of a vanilla bean or a splash of vanilla extract (if you want vanilla flavor of course)
- 1 pitted date
To be honest, the first time I made this, I used the date. The second and third times, I totally spaced it and ended up adding a couple drops of stevia. You don’t necessarily need either, but if you want the touch of sweetness, either will do.
4. You’ll need a nut milk bag. They’re like $3-$4 at Whole Foods. And, I just checked – shockingly, I think they were cheaper at WF than on Amazon. Whaaa!? Don’t kill me if I’m remembering wrong, but even it so, I know I’m close. I really do remember being shocked at how inexpensive it was.
5. Pour the milk through the bag into a bowl or pitcher. Squeeze out the excess liquid. Keep for future use as almond meal, or discard. The milk will likely be warm from the blending. Don’t freak. This is why I do it the night before so it can chill in the fridge over night.
I’m telling you – this milk in the porridge (recipe to come) that I’ve been completely obsessed with = heaven.
I could eat it for breakfast lunch and dinner.
Back to the reasons that soaking almonds is beneficial:
There are natural nutritional inhibitors and toxins in the skins of almonds, designed to protect the nutritional value within the nut until it is ready to germinate. Nature deactivates these toxins with water when it rains, and the the soil will be ready to support the growth of a new plant… and we deactivate these toxins by soaking the almonds in a bowl of water.
By doing this, we’re making more of the nutrients within the almond available for digestion. We’re also neutralizing the enzyme inhibitors that can prevent us from absorbing the nutrients we’re eating.
The skins also contain what are called phytic acids which can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. No Good. Soaking reduces or eliminates these as well.
All good stuff here peeps.
When you can – soak your almonds.
They’ll be easier on your digestive system, you’ll make the most of the nutrients available, and you’ll minimize any potential damage that can come from the natural toxins.
Okay, back to the reality thing one more time.
Am I going to serve a bowl of soaked almonds at my next party? I think you know the answer to that..
But am I going to soak them when I have them in the house on a regular basis? Yep. I’ll try dehydrating them next time and get back with you on that too. Word has it that they’re even more delicious.
Finally, but very important.. For those insane times when it’s just not realistic to make your own (or if you’re just sitting there shaking your head at me, thinking – this isn’t going to happen Karen), here’s a link to a number of products, including almond milk, that don’t contain carrageenan. This is an ingredient you find in so many products, notably almond milk (including organic) that you are best off staying away from. Consult the list. Do it for me, because I like you.
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