Making your own milk is healthier and tastier then buying it in a carton.Take a look at some of the ingredients in your typical store bought almond milk:
Calcium Carbonate, Potassium Citrate, Carrageenan (linked to colon cancer), Sunflower Lecithin, Evaporate Cane juice- That’s just to name a few.
Why not skip the dis-ease causing preservatives and make your own? Here is how to make almond milk. You can also try with any of your favorite nuts or seeds.
Serving: A little more than a liter
What you need:
2 cups of sprouted almonds (soak almonds in water overnight)
8 cups of clean water
Get to it:
- Cover 2 cups of almonds with water and soak overnight. Sprouting the almonds is important to help your body digest them easily.
- Strain soaked almonds and place in a high-speed blender with 8 cups of water. Whip them into a fury for three minutes.
- Pour the mixture into a nut bag (or you can also use a mesh delicates wash bag) over a large bowl as demonstrated below on right.
- As the milk filters through the bag and into the bowl, squeeze the pulp to get excess milk out.
- Save the pulp for later. You can make raw oatmeal, breads, or add to your smoothie for a protein boost.
Monk Tip: Give me some suga! Soak 7-10 dates in water overnight. Then add the dates (with the water they were soaking in) to your blender for a sweeter nut milk. Also, If you have some time, focus, and patience, peel the skin off the almonds before they blend to remove the layer that makes your body work harder to digest. Since most of us are busy ladies, leaving the skin is just fine.
I’ll do a post on it soon My husband and I ate the dessret pretty quickly. It turned out to be fudgey and kind of moussey (are those even words? haha) I love making my own almond milk. I think that’s what I’ll be doing from now on!