15

August, 2018

Food

Easy Homemade Almond Milk

Homemade Almond Milk… is it worth it?

Here’s the deal. Most people pay attention to labels right? They want to know how many carbs/proteins/sugars are in a food or beverage item….but what about the ingredient list?!

In the past year, I’ve really swapped my attention to this category and what I’ve learned: less is more! Foods and beverages with fewer ingredients usually means less additives, sugars, and preservatives. This milk specifically is loaded with nutrients, is ALKALINE (helps balance bodies PH), mild in flavor, and rich and creamy! Yes, commercial milk is more convenient but let’s be real, it’s often lacking nutrients and usually contains additives and preservatives.

Oh and I should mention this milk is so customizable! You can flavor yours how you like. You can play with the thickness, keeping more of the nut for added fiber,  and last but not least, you can rest assured that this is completely healthy for you and your children!

Ingredients:

Directions: Soak. Rinse. Blend. Strain

1. Soak almonds in the mason jar. You have two options, set it on the kitchen counter overnight or place in refrigerator for up to 2 weeks.

To soak, place the 1.5 cups of almonds in jar and fill with purified water to the top. Use the cloth and tightly secure the cloth at the top of mason jar. Place in refrigerator/counter.

2. Rinse  the almonds thoroughly with water at the sink. Discard water from step 1. Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors!. Optional flavorings can be added here for blending (flavor god seasoning, honey, vanilla)

3. Put 4.5 cups of filtered water in the blender (I use a Vitamix). Add rinsed almonds next to blender.  Blend for 5-6 min (I blend on low and move up to high power). The more you blend the more substance you will have for milk.

4. Strain. Use Nut Milk Bag to strain. Let it sit. Take the remaining in bag and squeeze excess liquid from bag into bowl.

5. Pour milk into mason jar! Keep refrigerated. Remember, the shelf life is shorter due to no added preservative.

Remember to play around with flavors and thickness! For a rich creamier milk, add coconut oil or almond butter to the blender in step 3. For flavor, I love adding the Flavor God Donut Seasoning to mine. But chocolate and strawberry are a kid favorite for sure! And you might have noticed I’m a Tumeric fan from my SHOT BLOG. Did you know you can make Turmeric Milk which is an amazing anti-inflammatory sleep tonic to drink before bed!? And because of my juice obsession, here’s something worth trying! Add unsweetened almond milk to strained green juice (a mix of spinach cucumber, and celery) to make a GREEN ALMOND MILK) it’s delicious and is a great alkaline tonic.

Give this milk a GO and tell me what you think!

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