These days there are so many problems with conventional dairy that many of us are switching to alternatives like almond milk. Almond Milk is a healthy,delightful and alkalizing alternative. It is low glycemic and does not cause problems with hormone levels like soy milk. It is often used in place of regular milk in coffee, smoothies and in baking. I even like to use it when I make scrambled eggs.
Until recently I was buying almond milk from the store just like many of you. But after seeing a recent video on how easy it is to make almond milk I finally decided to try it out and come up with my own recipe! And what I discovered is that it’s not only 100 times more tasty when you make it yourself… it is also so simple!
Below you will find my recipe. I hope you enjoy it and take a few minutes out of your day to make it. It will be worth it!
Tara Liz’s Homemade Almond Milk Recipe
1 cup raw organic sprouted almonds – soaked overnight (this step reduces the level of phytates)
3 cups pure filtered water
If you would like to add flavor to your almond milk…
1 tbsp. vanilla bean or vanilla extract
1 tbsp. honey or stevia
1/2 tsp. Himalayan sea salt
Please note: You can add more or less depending on how much flavor you would like. It is really up to you!
1.) Soak almonds for at least 8- 12 hours in pure water with ½ tsp of himalyan sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. (side note: soaking nuts should be done before eating them as well. I typically soak, drain and bake on low.)
2.) Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat for 12- 18 hours.
3,) Rinse almonds well.
4.) Mix almonds with pure water in blender or Vitamix.
5.) Blend several minutes until smooth and creamy.
6.) Strain mixture into a large bowl through an almond milk bag and squeeze out all of the liquid. This is key!
Here is a link through amazon: http://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W/ref=sr_1_1?ie=UTF8&qid=1433361831&sr=8-1&keywords=almond+milk+strainer
7.) Put mixture back into blender with vanilla, honey, or other sweetener.
8.) Pour into mason or glass jar or pitcher and store in fridge for up to one week.
Save the pulp of the almonds, put on cookie sheet and dehydrate in oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour.
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Have a wonderful, healthy day!