Looking for a healthy beverage? Look no further. I came across this recipe for almond milk that I wanted to share with you. I don’t make it often, but when I do, it is such a nice treat. I used to purchase my almond milk but discovered something wonderful about making my own. It is so much richer in flavor. It’s great as a beverage, and I typically use about ¼ cup of almond milk in my dandelion tea when I want a special drink to unwind at the end of the day-or a special warm drink to start my day. Try it. I think you would like it. Let me hear from you, I would love to hear what you think of this wonderful homemade beverage.
By the way, in general, almonds make for a healthy and delicious snack. The American Heart Association recommends aiming for at least four servings of almonds per week. A serving is usually a small handful. As with all nuts, almonds can reduce your risk for various health problems including your risk for heart disease; they contain mostly the good fats which help to lower your cholesterol. Almonds are a rich source of vitamin E, calcium, phosphorous, iron and magnesium. They also contains zinc, selenium, copper and niacin.
Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. Genesis 1:29
Recipe from Oh She Glows.com
1 cup raw almonds
3 ½ cups filtered water
½ teaspoon of vanilla extract or 1 whole vanilla bean
¼ teaspoon of ground cinnamon-optional
Small pinch of fine sea salt
The original recipe calls for 2-4 pitted Medjool dates to taste and ¼ tsp cinnamon-as I typically try to avoid sugar, even though its natural sugar, I didn’t use the dates. I also didn’t use the cinnamon this time because I knew I wanted to use the almond milk in my dandelion tea and I didn’t want the cinnamon flavor. I made this recipe before and did use the cinnamon and it added a nice flavor to the milk.
1. Place almonds in a bowl and cover with water. Soak overnight. Rinse, drain well and toss the soaked almonds into the blender. Add the filtered water, vanilla extract and dates if you are using them.
2. Blend on the highest speed for 1 minute.
3. Place a cheesecloth or nut milk bag over a large bowl and slowly pour the almond milk mixture into the cloth or bag. Gently squeeze the bottom of the cheesecloth or bag to release the milk. This process can take a few minutes. I didn’t have a nut bag, as the original recipe calls for, so I used a cheesecloth to strain the almond milk. The first time I did it, I needed my daughter’s assistance because it can be a little tricky using the cheesecloth. This time I did it by myself and it worked out fine. I did have to put my body up against the bowl to hold the cheesecloth in place until I was able to gather it up. Had to use a little ingenuity!
4. Rinse out the blender and pour the milk back into the blender and add the cinnamon and fine sea salt and blend for a few seconds to incorporate. I didn’t use cinnamon this time, so I didn’t return the milk to the blender; I simply poured the almond milk into my storage container, added the salt, gave it a good stir and placed it in the refrigerator. After the milk has sat for a while, it tends to separate so you will need to stir or shake the almond milk before using again.
What to do with the almond meal that’s left over after making the almond milk? Suggestions that I found were: First it freezes well. Use it in muffins to replace some of the flour, add it to oatmeal, use it as a coat for fish and chicken, use it to make homemade crackers, spread it on a cookie sheet and toast it and use it to top salads and yogurt, or use it as bread crumbs for casseroles. These are just a few ideas. I haven’t tried any yet, but I have two batches of almond meal in my freezer for when I get the creativity to try something.
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