EASY AND DELICIOUS
Until you’ve actually tried homemade almond milk you haven’t truly experienced the deliciousness this nut milk beverage has to offer. It may seem like a lot of work at first but it’s incredibly easy once you get past soaking the nuts. You not only receive much greater nutritional benefit (preservative-free) from making it yourself, you also are left with almond meal that can be turned into a delicious almond flour to be used for baking.
My reason for switching over to nut and seed milks began when I started to learn more about milk production methods via factory farm practices. Due to the tight living quarters and overworked cattle antibiotics and hormones are administered to offset the affects of the living conditions creating sickness and infection. The typical cow produces milk for about 300 days after giving birth.* To keep production levels high the industry started a widespread use of recombinant bovine growth somatotrophin (aka rBST) or recombinant bovine growth hormone (aka rBGH), which is a synthetic hormone used to increase milk production in cows. These hormones make their way into the milk at the marketplace too. Because of this, dairy products have been linked to higher rates of breast cancer among American women…among other things. To show the seriousness of the issue, both Canada and the European Union have banned the use of rBST from their countries because of the scientific reviews correlating it’s link to an increased cancer risk. It has also been shown to increase our antibiotic-resistant gut bacteria that depletes immune functioning abilities.
If you love dairy or enjoy it occasionally select the organic variety where there is no added hormones, chemicals or antibiotics. Studies show that organic milk contains higher levels of omega-3 fatty acids as well.
With that said, if you’re looking to try an alternative to milk or simply want to try something new that’s creamy and delicious, I would encourage you to give this a try. Let me know what you think!
*BST Fact Sheet, FDA Connection. David Barbano, Dept of Food Science, Cornell University. U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition.
- 1 cup almonds, soak overnight
- 5 cups filtered water
- 2 or 3 dates, pitted
- 2 teaspoons of vanilla extract
- 1 teaspoon of coconut oil
- sea salt, dash
STEP 1: Soak almonds overnight. In a fine mesh strainer drain and rinse the almonds. Place almonds in a high speed blender, add water, coconut oil, vanilla extract, dates and sea salt. Blend on high until the almonds have been pulverized.
STEP 2: Using a container of choice, place a kitchen funnel in the mouth of container. Line the funnel with a nut milk bag or cheese cloth. Pour the almond milk from the blender through the bag in funnel and squeeze the liquid into container. Because the almond pulp will gather in the bottom of the bag you will need to empty the almond pulp into a bowl or onto a cookie tray (to make almond flour later!) a few times. If making almond flour, pre-heat oven to the lowest temperature 175 degrees and heat until all water has evaporated (5-6hrs). Place dried almond flour in blender and blend until it becomes a fine powder. Store in freezer until ready to use for cookies, breads or muffins. Lasts 4-5 days in refrigerator.