Did you know you could make your own nut milk? That it only takes like 5 minutes to prepare?! And that it tastes simply delicious? And of course, dairy free!
Almonds are rich in vitamin E (good for your skin), zinc (to strengthen your immune system), calcium, manganese, magnesium and omega 6 fatty acids. They are high in fat, but mono unsaturated fat, which is the healthy one. In Ayurveda, it is known to increase mental productivity. Almonds help to build strong bones, nerves and the reproductive system too. All good to prevent cancer and lower the bad cholesterol (LDL). They’re also the only nut that alkalize your body (pH level). What’s not to like, right?
All you need:
- 1 cup of raw almonds (you can also use pecan, walnut, cashew or any other nut)
- 4 cups of water (less or more depending the consistency you like- creamy or skim milk)
- 1-2 dates (optional)
- a dash of cinnamon
You first need to soak your almonds overnight (8-12 hours). Why? Soaking almonds releases the enzymes, so that means more nutrients and vitamins and it makes it also easier to digest as they become softer.
When done, rinse and drain your almonds. It all goes into your blender with the water for a minute. You can add a few dates if you want it sweeter and sprinkle a dash of cinnamon or even vanilla beans. Your choice!
I used almonds without the skin but with the skin is just fine too and I actually like it better.
You will also need a nut milk bag to separate the pulp (which I don’t have yet) but a thin kitchen towel or tshirt would do the trick. Squeeze the milk through the bag and you’ll have only the milk left in your jar.
You can use the pulp in your smoothies, cookies or desserts.
You can store your milk in the fridge for 3 to 5 days.
It goes heavenly with your granola, chia seeds, smoothies or any kind of dessert…
Happy Delicious Almond Milk Day!
“The New Whole Foods Encyclopedia“, Rebecca Wood