Homemade Almond Milk From A Certified Health Nut
Nuts About Nuts
Walnuts, cashews, hazelnuts, brazil nuts, pistachios, and last but not least, almonds! On a plant-based diet, getting your healthy fat fix is a cinch! Omega-3 fatty acids are extremely important to incorporate into your diet, and smelly fish oil is definitely not the only way to get enough of the good stuff. Nuts and seeds are an abundant source of healthy fats that help promote brain and heart health, as well as glowing hair, skin, and nails. On top of all that, they're so versatile—there's so much more you can do besides add them to your trail mix or spread them on your toast! Nut milk is a great way to upgrade your diet, and kick dairy to the curb!
Scary Dairy
Dairy products like milk and cheese have been linked to hormone disruption, acne, and a plethora of digestive issues. The human body simply wasn't designed to consume animal milk. A mother's breast milk is full of nutrients and hormones that aid an infant in developing a healthy gut, immune system, and receiving all necessary nutrients in the early stages of life. Now why would we want to continue consuming this after infancy…let alone another species' milk?! Not to mention, the amount of antibiotics, antidepressants, and other unwanted chemicals that are pumped into cows that ultimately wind up in our bodies! I could go on, but, really, we don't need animal milk, or any animal products, in order to survive, and they can certainly make it more difficult for us to thrive! Enter: nut milk—the healthy beverage upgrade!
Soaking Your Nuts + Seeds
Nuts and seeds are nutrient powerhouses, but in order to reap the maximum benefit, soaking and sprouting is necessary. I'm new to soaking and sprouting, so I can't say that I've experienced a difference in digestion or anything, but the science behind it totally makes sense! Nuts and seeds contain natural toxins and anti-nutrients that protect them, but can harm us. These elements help to protect nuts and seeds from external factors like weather and predators until conditions are optimal for germination and sprouting. Long story short, soaking helps aid in digestion and allows for maximal nutrient absorption so that the body can receive the most benefit.
Beverage Upgrade: Homemade Almond Milk Is Worth The Squeeze!
Making your own almond milk can be more cost-effective than store-bought if you a) buy your almonds in bulk and b) spread them thin (use more water). Obviously buying a carton of almond milk is going to be quicker and easier, but if you're feeling extra ambitious, nothing beats a glass of homemade almond milk! An added bonus to making it yourself is that you know there won't be any unnecessary ingredients used to prolong shelf-life! Making things from scratch is so rewarding, and the satisfaction alone will do wonders for your well-being! ;)
Homemade Vanilla Almond Milk
vegan, raw, gluten-free, dairy-free, soy-free, refined-sugar-free
Ingredients:
1 cup raw almonds (soaked)
2-3.5 cups filtered water
vanilla bean (or 1/2-1 teaspoon vanilla extract)
pinch of sea salt
Optional:
3-6 pitted dates (soaked)
1/4 teaspoon cinnamon
Directions:
Completely cover almonds in filtered water and soak overnight (8-12 hours), or for at least two hours if you're in a pinch—but the longer the better. If going the sweetened almond milk route, soak dates for at least 30 minutes in a separate bowl.
Drain water, rinse almonds a couple of times, and pour into a high-speed blender with fresh, filtered water. If you want your milk to be thicker and creamier, try 2 cups, or for a lighter consistency, about 3.5 cups. If using dates, drain water, remove pits, and add in. Blend on high for 1 minute.
Open vanilla bean by slicing lengthwise, scrape out the insides, and add to the blender, (or simply add vanilla extract). Throw in a pinch of sea salt to round out the flavor and blend on high for another 30 seconds.
Pour through a cheesecloth or nut milk bag over a large bowl. Some of the nut milk will strain through quite effortlessly—for the rest, squeeze as much excess liquid as possible into bowl.
I like to pour the nut milk from the bowl back into the blender to easily transfer it into a glass bottle or jar without spilling. Tightly sealed, this should keep for up to 3-5 days in the refrigerator.
On a side note, there are tons of recipes out there for baked goods, oatmeal, granola, smoothies, etc. if you'd like to reserve the almond pulp leftover from straining and freeze it for later. I have yet to try this, but I will be sure to post a recipe when I do!
As Seen On YouTuBe
Be sure to check out this delicious and nutritious dairy-free beverage on the EatMoveRest YouTube channel! Subscribe, Like, Comment, and Share!
Blueberry Banana Almond Milk Smoothie
vegan, raw, gluten-free, dairy-free, soy-free, refined-sugar-free
Ingredients:
1-2 frozen bananas
1 cup frozen blueberries
2 handfulls spinach
1 teaspoon hemp, chia, and/or flax
3/4 cup homemade almond milk
1/2 scoop Garden of Life Raw Vanilla Protein (optional)
Directions:
Place all ingredients in a high-speed blender and blend away! If you are using fresh bananas and blueberries instead of frozen, consider adding a cup of ice to thicken up your smoothie.
Enjoy your fresh, smooth, upgraded milk by itself, in smoothies like the one above, cereals, and anywhere else you would use dairy milk! As always, I'm open to suggestions for future posts on anything ranging from health and nutrition, to fitness and exercise, to rest and relaxation, so please leave comments, let me know how your recipe turns out, and drop me a message if you're interested in healthy lifestyle coaching! Cheers!
