Dear Boys and Girls,
I’m becoming like a RAW Betty Crocker, experimenting and trying out new raw recipes. Today I decided to try making my own almond milk, assuming that it would be a laborious process. I was so wrong. Seriously, it took 5 minutes!
So, why make your own almond milk? I had always bought the store brand Almond Breeze and had assumed that it was nutritionally great. I mean, it’s dairy free, low in calories, and simply yummy. Take a look at the nutrition label of the three different flavors:
I hope it’s not too small to see. But, basically, at first sight, it’s a fit girl’s dream, especially with the low sugar count.
However, if you look at the ingredients label, you’ll find some added “stuff” which, to me, means it’s processed, and therefore not the best for your health:
INGREDIENTS: ALMONDMILK (FILTERED WATER, ALMONDS), EVAPORATED CANE JUICE, CALCIUM CARBONATE, SEA SALT, POTASSIUM CITRATE, CARRAGEENAN, SUNFLOWER LECITHIN, VITAMIN A PALMITATE, VITAMIN D2, D-ALPHA-TOCOPHEROL (NATURAL VITAMIN E).
I don’t have a degree in nutrition, but I do know that evaporated cane juice is sugar. And remember, unless you’re eating sugar from a sugar cane, it’s processed. My goal is to eat whole foods without added preservatives and chemicals. (By the way, for many, just eliminating processed foods will result in weight loss.)
Alright, so how did I make my own pure almond milk? I googled the recipe and here it is. I chose the one that required nothing but water and almonds:
DIRECTIONS
- Soak 1 cup of almonds for four hours. Rinse well. (Remember, you don’t have to sit there for the four hours watching your raw almonds soak. Leave them to soak and go on with your life!)
- Add almonds into blender, along with 3 cups of pure water. Blend well for 20 to 30 seconds.
- Sift or use a nut milk bag, which I didn’t have. So I just used a strainer.
- Refrigerate. Your big blender full of milk will last 3 days or so.
I am LOVING my plant-based diet journey!! Can you tell? Enjoy!
