Make your own Almond Milk in Minutes! [Why & How-to]

About three years ago, I really started to take my health seriously and re-evaluate my diet. I now prepare all of my own meals from natural, organic, non-GMO fresh foods, without preservatives, additives, chemicals or pesticides –  this has changed my life!  There is certainly valid truth behind the saying ” You are what you eat”, and If you have already made the switch to almond milk, I applaud you! That is the first step.

 

What are the benefits of almond milk?

Almond milk is low in fat, but high in energy, proteins, lipids, fiber, nutrients and minerals, including: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, vitamin C, vitamin B6, thiamine, riboflavin, niacin, folate, and a great source of vitamin E, all of which are essential for a healthy body.

Let’s Compare…

Cow’s Milk- The inhumane treatment of animals aside, there are numerous medical reasons why I urge people to avoid dairy products. Cow’s are pumped full of antibiotics and hormones which are then digested by the human body. The consumption of milk has been directly linked to the increase of numerous cancers, including ovarian and prostate, making people more than twice as likely.  Advertisements claim that it will strengthen your bones, however studies prove that many people suffer from bone loss due to a calcium leaching effect in the milk. Cow’s milk is incredibly high in cholesterol, saturated fats, and is a major cause of weight gain in children and adults. It also contains lactose, which is a sugar, causing many allergic reactions, such as anaphylaxis, nausea, bloating, acne and more.

Soy – Did you know that over 93% of soybean crop is genetically modified? They have also restructured the plant’s cells to allow for the legal use of cancer causing Round-up pesticide. Soy is full of estrogen and incredibly harmful, greatly increasing the risk of breast cancer. For men, it unnaturally increases the same estrogen hormone count that is found in the female body.

Almond milk contains no hormones, no cholesterol or lactose, and it can be extracted using simple equipment found in most homes.

 

Why not buy it?

When I implemented a dairy-free diet, I immediately started buying alternative products. Soon after, the disappointment set in as I stood in the grocery store health aisle and read the label. I learned  that the almond milk on shelves ( and most every other kind of milk) was at a 10:1 ratio of water to almond milk, and therefore these companies add the carcinogen ingredient carrageenan to give a creamy feel rather than offering greater milk content. This certainly tricks consumers into thinking they are buying the healthiest option, however with deeper research, you find that these additives drastically slow your metabolism which actually cause your body to store fat cells. By taking a few minutes out of your week to prepare your own supply, you are saving countless hours at the gym working off unnecessarily weight gain. You’ll also find that it is a more affordable option than buying any kind of milk at the store.

How-to:

Don’t be intimidated! With minimal prep time, I will teach you how to make your own delicious almond milk at home in ten minutes.

Equipment: Blender, cheesecloth /mesh nut milk bag, two 1 quart glass jars, large measuring cup
Servings: Makes 9 cups ( cut the recipe in half for smaller yield)

Ingredients:

  • 3 cups raw almonds
  • 2 cups water for soaking the almonds
  • 9 cups room temperature water

Directions:

  1. Put 3 cups of almonds in a 24oz mason jar, then fill the remainder of the jar with the 2 cups water, add a pinch of salt, and close the lid. Soak the nuts for twenty four hours in the refrigerator.
  2. After soaking, the nuts will have expanded in size. Dispose of the water in the jar, and add three cups of fresh room temperature water to the blender, add in 1 cup of almonds.
  3. Blend thoroughly, preferably on smoothie mode until frothy consistency. Then, pour the contents of the blender through the filter (cheese cloth/ nut milk bag). Wearing gloves, Slowly use your hands to milk the almond bag into the measuring cup.
  4. Repeat this process for the remaining two cups of soaked almonds.
  5. Refrigerate and Store the milk in a tighly sealed glass container. Best to consume within five days.  You may even want to add a dash of vanilla for flavor!

The remaining pulp, known as almond meal, is gluten free, low in carbohydrates, high in fiber and an excellent source of protein. I store it in the freezer and add it every morning in my HEMP ENERGY SMOOTHIES, home-made crackers, granola, and many other recipes.

I prefer Almond milk, but cashew milk is also a great alternative. If you struggle with nut allergies, I highly recommend coconut milk as a replacement.

Enjoy!

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