In my perpetual quest to for the cleanest, most natural eating and lifestyle, I’m always looking for the next step to take to go even further, even healthier, even deeper. I went dairy-free several years ago, and haven’t really missed it. Organic almond milk and coconut milk are daily staples in our house, and I can’t even imagine ever drinking real milk again!
Of course, as with everything, even this transition can come with it’s own challenges. Store-bought nut milks have come a long way, but even the best of them have additives that, though still better than what you’ll find in conventional dairy milk, leave a little something to be desired. Two ingredients are particularly problematic: cane syrup and carrageenan. Cane syrup, which is really no better than sugar, is something I avoid as much possible, and advise my clients to do the same. Sugar is super inflammatory, wreaks havoc on our hormones and digestion, as well as our waistlines, and can contribute to candida overgrowth, skin breakouts and PMS. Carrageenan is a common food additive that is derived from red seaweed, which acts as a thickener and emulsifier in milks, dairy foods, and many “health foods.” Like sugar, carrageenan is highly inflammatory to the body, and has been linked to many digestive issues, and can even trigger IBS or gluten intolerance.
So, in my continued effort to practice what I preach, I’ve decided to switch over 100% to homemade nut milks! And guess what, it’s so easy and awesome to do, that you can make this fun and mega healthy switch yourself too! You’ll save lots of money, and feel super good that you’re making the healthiest choice for yourself and your family.
There are tons of almond milk recipe variations out there, but as with most things, I prefer the simplest approach. This yields a super creamy and rich milk that has just a touch of sweetness. Just soak your almonds in water the night before, and take two minutes to make fresh almond milk in the morning!
2 Minute Almond Milk
2 cups raw almonds (organic, if you like)
4 cups filtered water
2 dates, pitted
A pinch of himalayan sea salt
1 tbsp raw organic coconut oil
(Optional) 1/4 tsp organic vanilla extract
STEP 1: Soak almonds (right in your blender!) overnight in fresh, cool water. Make sure to cover your almonds with at least 2 inches of water.
STEP 2: Rinse your soaked almonds well.
STEP 3: Combine almonds with 4 cups of filtered water in your blender. The optimal water to almond ratio is 2:1, so if you want to make more or less milk, you can adjust your amounts accordingly. Add dates, coconut oil, vanilla extract (if you’re using it) and a pinch of sea salt. Blend on high for about a minute, or until smooth.
STEP 4: Using a cheesecloth or a nut milk bag (I like this one), strain your milk.
STEP 5: Enjoy! Your nut milk will keep in your fridge for about a week.
Easy peasy, right?! Now you can enjoy fresh almond milk whenever you want it, with no additives, and no drama.
Almond pulp is awesome to use is lots of delicious, healthy gluten-free recipes. We’ve used it in hummus, smoothies, and this awesome GF Brownie Recipe!