Almond Milk

December 27, 2016

For more photos of the almond milk making process, check out MomsGoneGreen on Instagram.

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Ingredients

2 cups almonds

4 cups of filtered water for milk + enough filtered water to cover almonds while soaking

1 tablespoon of salt

You’ll also need a nut bag and a blender.

 

 Directions

  1. Soak almonds in filtered water, enough to completely cover the almonds, add the salt. Soak for 10 hours. The almond milk will still taste great if you don’t soak them but soaking makes the milk even tastier and much easier for the body to digest. More info on the benefits of soaking in the Notes section below. After 10 hours, drain and rinse the almonds, washing off the salt.
  2. I like a 1:2 ratio of almonds to water. Place 2 cups of almonds and 4 cups of fresh filtered water in a blender and blend for 2 minutes. If you soak the almonds, they get bigger and grow to 2.5 cups, so I add 5 cups of water to the blender.
  3. Then get a bowl and hold the nut bag over the bowl. Pour the liquidized almonds through the nutbag and squeeze out the liquid, the pulp stays in the bag. This is my  favorite part – may sound nuts (no pun intended of course….), but this almost feels like a spiritual experience! I probably need to get out more…
  4. Pour the almond milk in a bottle and you’re done! Lasts for up to a week in the fridge. It’s a good idea to label the bottle with the date you made the milk, particularly if you make more than one batch in a week. Wonder how I know that?!

Notes

  1. It’s a very good idea to soak your almonds for several reasons:
  • Almonds contain enzyme inhibitors and phytic acid which protect them from sprouting until they have the sun and rain they need to germinate. The rain washes off the acids and enzyme inhibitors so it can reproduce. By soaking the almonds, you are in essence copying Mother Nature.
  • Soaking almonds deactivates the acid and enzyme inhibitors that are harsh on digestion. It activates enzymes which aid digestion and allows the nutrients to be absorbed. Bottom line, soaking brings the almonds to life. Sprouting is ideal, but that’s a blog for another day!
  • Soaking also increases the vitamin content, in particular B vitamins.
  • Adding salt to the water while soaking activates even  more enzymes.
  1. You can dehydrate the almond meal for a few hours to dry it out and then grind in a coffee grinder to make almond flour.
  2. You can add more or less water depending on how thick you want your milk. I have experimented and 1:2 almonds to water is where I landed!
  3. If you want to sweeten it, you can add dates, vanilla, or stevia. I have done it with dates before for a sweeter taste and it was good!
  4. I got the bottle in the photo at Home Goods. #discountshoppingscore

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