Homemade Almond Milk

Almond Milk

Homemade almond milk is really easy to make and actually makes homemade lattes and hot elixirs taste even better!  There’s just something about making everything from scratch that provides a deeper level of nourishment.  You can swap the almonds for another nut like cashews, hazelnuts or even brazil nuts.  Just make sure to soak the brazil nuts longer.

Almond Milk

I get that some people don’t enjoy cooking, but I think that it is an important life skill to be able to know how to do some basic cooking and food preparation.  You don’t have to make elaborate meals.  Making homemade nut milk really doesn’t take that much effort or time.  And once you are able to reap the benefits of making things on your own, it really is worth it.

Almond Milk

When I removed my fear of certain foods like fat, salt and even natural sugars I started to experiment more in the kitchen and try different recipes.  I realized how good food can truly taste when you take the time to prepare it yourself with fresh ingredients.  I used to avoid fat because well, I thought fat made you fat and that was my ultimate fear.  I didn’t realize it was needed to help absorb different vitamins and minerals.  I also didn’t realize it was needed for hormonal health, brain health and even digestion.

Almond Milk

Learning the difference between health promoting fats versus oxidative fats made me understand that quality is important and helped me move away from the calories in, calories out model.  I began to eat more raw nuts and seeds, coconut, extra virgin olive oil, avocado and good quality animal fats (butter, lard, duck fat, etc.).  The oxidative fats in all vegetable oils, aka industrial seed oils (canola, safflower, corn, soy, cottonseed, peanut) and margarine are easily damaged by light, heat and oxygen.  These fats are exposed to light, heat and oxygen in their production process so are oxidized before you even buy them.

Almond Milk

Oxidized fats cause inflammation in our bodies and contribute to free radical damage.  Does this mean I never eat them?  No, there are times when I choose to eat fries or something packaged that may contain these fats.  The important thing is that I’ve removed any shame or guilt I used to feel when eating “bad” foods because these emotions will cause even more harm than the occasional french fry will.

I also learned about the difference of table talk and good quality salts like Himalayan rock salt, Celtic sea salt and Redmon’s real salt.  These salts contain an array of minerals unlike the processed table salt that has been stripped of the majority of minerals, which is why it looks so white.  Table salt also contains anti-caking agents.  When you use real salt in your cooking, it truly brings out the flavour of your food.

Almond Milk

Knowing how your meals are made and the ingredients they contain, when you make them by hand provides a deeper sense of nourishment.  Try just one thing, one recipe and master that before you move onto something else.  This Homemade Almond Milk recipe is a great place to start as it only contains 3 simple ingredients, one of which includes water.

Almond Milk

Homemade Almond Milk
Recipe Type: Beverage
Author: Richelle Ludwig
Prep time:
Total time:
Homemade nut milk with a hint of sweetness from the vanilla extract.
Ingredients
  • 1 cup almonds
  • 3 cups filtered water
  • 1 tsp vanilla extract
Instructions
  1. Place almonds in a glass jar or bowl and cover with water, so that water is at least an inch above almonds. Cover and let soak overnight.
  2. Drain almonds and rinse. Place in a high powered blender like a Vitamix.
  3. Add 3 cups of water and blend on high for about 2 minutes.
  4. Use a nut milk bag in a glass bowl and pour the almond milk into it and then squeeze all the liquid out of the nut milk bag into the bowl. Alternatively you can place a mesh strainer over a bowl and layer it with cheesecloth and pour the almond milk into it.
  5. Stir in vanilla extract and store the almond milk in a glass jar in the fridge for up to 5 days.
Notes
The almond pulp can be frozen for future use in baking or spread on a baking sheet and dehydrate at low heat. This can also be frozen and then used for baking.

 



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