5- Minute Home Made Almond Milk
A homey, cozy, 100% healthy milk option, instead of that store-bought, chemically injected cow milk that you find at your local grocery mart. As you know me by now, I do not promote milk that comes from a lady cow. This protein packed, dairy-free milk substitute is made with simple ingredients you can pronounce: almonds and water.
I bet you didn’t know that 1 cup of almond milk contains only 16 calories, in comparison to 150 calories that come in whole milk. You won’t find cholesterol or saturated fat, and it is low in sodium and high in friendly fats such as omega fatty acids- typically found in fish- These fats help prevent high blood pressure and heart disease.Another few pros: it is low in cards, which means it won’t significantly increase your blood sugar levels; it does not contain any lactose; and, the BEST part, it tastes better than cow milk. Moo, Moo!
– 1 Cup Raw Almonds
– 2 Tbs Agave Nectar or Maple syrup
– Pinch of cinnamon
– Pinch of Sea Salt
– Few drops of Vanilla extract , or 1 Vanilla bean
1. Soak a cup of almonds in water for 1-4 hours.
2. Rinse, and add to a high speed blender or vitamix with about 3-4 cups of water. Blend
3. Strain the liquid through a cheesecloth or nut bag, and with your hands squeeze out all the milk.
4. Add a pinch of vanilla (extract or scraped from a fresh bean), a pinch of cinnamon, sea salt, and maple syrup to taste, and then blend again.
You can find a nut sack/ nut bag at your local health food store or online. Super inexpensive and will last you forever.
FYI: Your Almond milk will stay fresh 2-4 days in a sealed container in the fridge. What’s left in the nut sack/ nut bag is called: almond meal, which you can use as a base for any of my raw desserts : cheesecake and chocolate ganache cake.