Homemade Almond Milk

Almond milk contains ground almonds and water. It’s a healthy alternative to cow’s milk, and contains more vitamins and minerals than soy and rice milks. Because almonds are naturally very nutritious, almond milk doesn’t need to be fortified. You can make almond milk yourself at home, and it will have the same nutritional value as the almond milk available commercially. Almond milk is one of the most nutritious milk substitutes available. It doesn’t contain saturated fats or cholesterol, but it does contain omega-3 fatty acids, so it’s very good for your heart. Almond milk is also high in protein. One serving of almond milk also contains about one gram of dietary fiber. Almonds contain vitamin E, manganese, selenium, magnesium, potassium, zinc, iron, fiber, phosphorous and calcium. The flavonoids in almond milk help prevent cancer and slow the signs of aging. The high levels of antioxidant vitamin E found in almond milk make it very effective in the prevention of cancer.

Commercial nut milks are usually fortified with syntetic vitamins and other subtitutes (Vitmin A Palmitate, Vitamin, Carragen), even the ones in your healt stores, so always read the labels before buying! Synthetic vitamins are the chemical mirror images of the real, natural versions.  They can cause imbalances over time, even small amounts of the synthetic fat soluble vitamins like Vitamin A can prove toxic and should be strictly avoided! Isolated vitamins such as those produced synthetically cannot be recognized or metabolized by the body in the same way as the natural version. Carrageenan is so toxic and inflaming to the human digestive system that this food additive is formally classified as a potential human cancerogen.

Ingredients:

  • 2 cup almonds, soaked for 8 hours or over night
  • 4 cups purified water
  • 4 medjool dates 
  • pinch of pink himalayan salt
  • 1 tsp natural vanilla extract 

Directions:

  • Place almonds, dates, vanilla and water in a blender and blend on high speed.
  • Strain mixture through a nut milk bag, cheese cloth or fine sieve into a bottle.
  • Keep refridgerated, about 2-4 days.

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