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How to make Almond Milk

Do you have problems with your digestion? Cramps? Gas? Bloating?

You are not alone. Many clients that come to see me with digestive complaints are still under the assumption that consuming a lot of dairy is good for them, unaware that it could actually be the dairy that is causing some (if not all) of their complaints!

The thing I always tell them is that dairy is a known inflammatory food. This means that dairy is mucous forming, difficult to digest and acid forming, not to mention can also contain other nasties such as antibiotics and growth hormones. We certainly don’t want to be putting that into our bodies every day- if ever!

There are lots and lots of yummy alternatives to dairy milk on the market including Almond milk, Oat milk, Soy milk and Rice milk and these can be expensive especially if you are buying organic. So what I wanted to show you today is how easy it is to make your own nut milk from home (quicker than a walk to the shops!)

Here it is in 6 simple steps:

Equipment you will need:

1 cup of Organic Almonds

3 Cups of filtered water

pinch of sea salt

Sweetener to taste (if desired) – eg. Liquid stevia to taste, honey, maple syrup

Blender

Jug

Nut bag (These can be purchased from most health food stores or local co-op)

Step 1: Soak almonds overnight (8-12 hours) in some water with a pinch of sea salt. Discard the water in the morning.  You can remove the skins if you prefer a milky white coloured milk, otherwise leave them on.

By soaking the nuts you will not only be softening them for the milk but you will also be removing the enzyme inhibitors (among other things) from the nuts                            Thumb Almonds1

Step 2: Combine almonds,  3 cups of water and sweetner (if desired) into blender and blend for 3 minute

   Thumb Blend1

Step 3. Line jug with nut bag

  Thumb Nut Bag

Step 4. Pour in almond milk     Thumb Pour Milk

Step 5. Squeeze nut bag to get out all of the liquid (the left over almond meal can be used to make more almond milk - up to 3 more times, or in any recipe that calls for almond meal- stay tuned for more recipes!)

Thumb Wringing Almond Milk

Step 6. Cover and refrigerate for up to 6 days and enjoy!