Almond Milk

Almond Milk

Almond milk is no stranger in my kitchen as I use it almost everyday. Like me, many people are turning to alternative milk options to stay away from conventionally raised cattle products. But did you know that not all alternative milks are created equally? You can more about this in my post Got Mylk. This post will focus on how to make your own almond milk at home.

Soaking Nuts

There's an important reason for soaking nuts, as it releases the natural anti-nutrient enzyme inhibitors that prevent the seed from sprouting. When these inhibitors are no longer in the way of our own body’s enzymes we are able to break them down in our digestive tract and absorb vitamins and minerals from it. Pretty cool stuff if you ask me.

When we don't soak, these enzyme inhibitors can interfere with the function of our digestive and metabolic enzymes. "Anti-nutrients" like phytic acid is responsible for leeching vital nutrients from our body and it blocks the uptake of essential minerals such as calcium, magnesium, copper, iron and zinc. This is why it's very important to soak all nuts, seeds and legumes before ingesting them. More on that at a later date.

Ingredients:

2 cups raw almonds
5 cups filtered water

Instructions:

Soak 2 cups raw almonds in a bowl of filtered water for 8-15 hours. Once the almonds become plump and are without wrinkles, strain water and rinse.

Place nuts in a blender with 5 cups filtered water and blend until frothy.

Place nut milk bag in a pitcher or large jar and wring the excess milk out so only the pulp is left.

Don’t discard the pulp as there are plenty of things that can be made from it. More recipes ideas on this to come. For now, check out my Almond Meal Crackers.