You can prepare your home-made almond milk every day to mix with green juice as an alkaline elixir, since almond milk itself is most alkaline. To yield the healthiest richest tasting milk, you must choose the best quality almonds and soak them in order to neutralize the enzyme inhibitors, activate the nutrient potential, and make them easier to pulverize.
Almonds easily go rancid because of their high fat content. Almonds that are still in the shells have the longest shelf life, and would be preferably stored in a hermetically sealed container. When you purchase almonds, be careful to avoid split or stained shells, and pick the ones with a sweet, nutty smell. If they smell bitter, they are rancid. Make sure you always store them in a sealed glass jar in the fridge.
I started preparing my almond milk after a visit at my friend’s place in Sidney, 12 years ago. She had a jug of home-made almond milk that she used on her cereal. I started making almond milk from then on, and have been milking those raw almonds for all they are worth with gratitude every since.
The processed pre-packaged almond milk was not readily available in stores, so making your own almond milk was the only option. It is still the best option so you can control the quality and integrity of the finished product -- the freshness of the nuts, the sugar levels, and the texture.
I first found processed almond milk when I was in Italy, when a group of local Sicilians in Catania, with fantastic hospitality, gave me a taste of local life. They drank almond milk and a brioche pastry for breakfast every morning. I decided to partake, and honestly, was utterly horrified at first by the sweetest and most sickly thing I have ever tried before then. The milk was the sweetest and most sickly thing I had ever tasted. From then on, I never stopped preparing it.
The taste of the homemade almond milk is a sweet, mild and what is favorable for your health- more gentle on the digestive system than processed milks. Fresh raw almond milk contains live enzymes with no additives or preservatives like most processed nut milks. It is fantastic to drink, put it on cereals, use in smoothies and shakes, and in cakes.
Try making homemade green almond milk by mixing some homemade green juice (organic spinach, cucumber and celery juice) with you raw almond milk for a fantastic alkaline treat.
Fresh Raw Almond Milk
- 1 cup organic raw almonds, soaked for 12 hours, then rinsed
- 2 -- 3 cups of purified water
- Place the raw almonds in a glass bowl or large jar. Cover them with the filtered water and add tablespoon of Celtic sea salt. Leave them to soak for about 12 hours. Once soaked, drain and discard the soaking liquid, for you will not use it in the preparation of the milk.
- If you soak almonds for the full 12 hours, make sure you rinse and soak a few times. Rinse the nuts several times in order to remove any of the anti-nutrients and enzyme inhibitors. Discard any nuts that float to the top, to be safe that you do not use rancid ones. The almonds will have swelled with water and look plump.
- Then, place almonds in a bender, and add water. Start blending at low speed. Quickly accelerate to high speed until all of the nuts are completely pulverized. You can drink this without straining if you like rustic whole milk. It has more calcium if not strained. However, blend thoroughly and then strain if desired.
- However, if you fancy more smoother, homogenized-style milk, strain the milk with a nut bag, fine mesh strainer, or fine mesh knee-high hosiery. A nut bag will give best results, however. Nut bags can be found easily in health food stores or in raw online stores. The bag should be washed as soon as you are done, to preserve its duration. Place one of these bags over the opening of a glass bowl, jar or jug. Pour small amounts of almond milk into the bag, and then squeeze it. This is how you strain. Make sure you squeeze the cloth to get the last bit of liquid out. That is the creamiest and most delicious part of the milk, so make sure you don’t waste it. Then, remove the almond pulp, set aside and keep repeating the process.
- Save the almond meal, do not waste it but dehydrate it, and then use for other recipes such as cookies, nut butter, smoothies, crusts, breadcrumbs etc. It can also give results if used as an easy body scurb.
- Store it in a glass jar in the fridge if you are going to keep for later. It will keep for about 2 days, possibly 3 days in a very cold fridge. Read at the bottom of this post for some general tips on home-made nut milks.
Here are some suggestions for sweetening and enriching the flavor:
- You could add a few drops of natural alcohol-free almond extract/essence
- 3 Tbsp organic maple syrup
- 1 tablespoon alcohol-free pure vanilla extract
- 3-6 pitted dates, 2 -- 3 Tablespoons maple syrup, or other sweetener
For Chocolate Almond Milk simply add a few tablespoons of raw cocoa powder, 1 tablespoon vanilla extract, and sweeten to taste.
For Strawberry Milk – add in the desired amount of strawberries with the vanilla, and sweeten to taste.
For Cinnamon Milk – add in 1 tablespoon of ground cinnamon, 1 tablespoon vanilla, and sweeten to taste.
To prepare richer, creamier milk add:
- 1 Tablespoon raw almond butter or unrefined coconut butter
- 1 Tablespoon sunflower lecithin or non GM soy or
You got the point. Dream and make the dreams come true!
This treat is a little piece of nutty heaven!
Extra tip: Freeze the leftover milk in ice cube trays and later put them into containers or freezer bags to use them in various preparations, soups, smoothies, and the like.\
Source: Healthy Blender Recipes