Nuts for Almond Milk

in Vegetarian, Yummy Eats

almond milk- five focus
It used to be that I would drink at least 1 bag of milk per meal. Just thinking about that creamy goodness made my mouth water. I swore I’d NEVER give up my 2% addiction… then one day I stopped.

Cold turkey.

There are lots of articles out there that will tell you the dangers of drinking animal, especially cow’s milk (due to the antibiotics, hormones and additional yuckiness found in most animal milk) and at the same time there are hundreds of articles, and fully funded government initiatives, that tell you how important it is to your health- this however, is NOT a post to debate either side…

For me, I just like the taste of Almond milk, well some Almond milk; specifically MY Almond milk.

I think it would have been harder to switch over if Almonds weren’t so darn yummy & packed with nutrients to boot!

Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease.

What other awesomness is packed in these little nuts?
Almonds are a great source of;

  • vitamin E
  • manganese
  • magnesium
  • copper

On top of all that, almonds are also high in potassium which is an important electrolyte that is involved in nerve transmission and the contraction of all muscles. Potassium is also essential for maintaining blood pressure and heart function.

Almonds are concentrated in protein. A quarter-cup contains 7.62 grams—more protein than is provided by the typical egg, which contains 5.54 grams.

And the best part… approx. 1 ounce or 20-25 almonds contain as much calcium as 1/4 cup of cow’s milk.

I never realized how easy it is to make your own Almond milk and how delicious it is.

How do you do it?

1 cup soaked almonds* you can use all kinds of nuts and seeds- try out all kinds of flavors!)
4 cups filtered water
2 tbls honey or agave
1 tbls vanilla extract (or half a scrapped vanilla bean)

Combine all ingredients into a high speed blender or larger food processor and blend until smooth.

Strain liquid through a nut bag; if you don’t have a nut bag you can use a clean t-shirt. This process will catch the almond pulp leaving you with only the creamy goodness.

Will keep in the fridge in an air tight container for up to 3 days, that is IF you can keep it that long ;)
Since I don’t have a dehydrator (yet) I’m not really sure what to do with the nut pulp-any thoughts?

* Many nuts contain enzyme inhibitors that keep them dormant and from spontaneously growing. By properly soaking your nuts you can remove these enzymes making digestion easier.

To soak your almonds cover with water and leave for 8-12 hours.

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