Homemade almond milk? It’s easy, nutritious and delicious | The Kitchen Goddess

Have you ever made your own nut, seed or grain milk?

It is surprisingly easy; and only takes a few ingredients that may be made to your individual tastes. At any time, you most likely have the ingredients on hand to make milk.

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Most milks call for soaking the grain, nut or seed, rinsing and adding water, blending at high speed and then straining. The milk lasts around 5-6 days in the refrigerator. You control the ingredients, so the milk is not filled with sugar, preservatives, gums or fillers.

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When you make your own milk it’s healthy, natural and tasty. As a perk, you can use your own glass reusable container to not contribute to waste or recycle.

There are countless recipes for any type of milk you wish to try. You can add sweeteners and flavorings or keep it plain. If you want a sweet milk just blend in a couple of pitted dates or some maple syrup with the nuts, seeds or grains. Sometimes I add vanilla, cinnamon or ginger but mostly I make plain milk.

There are many ways to use your homemade milk: in smoothies, cereal, a milk substitute in recipes or for making strawberry or blueberry milk (blend strawberries or blueberries with a couple of dates in the finished milk).

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One of my favorite ways to consume homemade almond milk is with a fruit bowl at breakfast. Almonds are incredibly good for the heart! Almonds increase vitamin E levels in plasma and red blood cells and lower overall cholesterol levels.

According to a 2011 study almonds help regulate blood sugar levels. Other nuts and seeds have similarly amazing health profiles and benefits. If you like to drink milk, try a delectable nut, seed or grain milk alternative. I prefer almond milk for its mild and refreshing flavor and love how nutritious it is.

If I am in a decadent mood, I will make homemade granola but, on most days, I prefer a simple and easy to put together breakfast of berries and chia seed with almond milk; topped with coconut flakes and almond slices.

I let the fruit in my cereal bowl flavor it to perfection. It is incredibly satisfying and filling and feels very healthy in the body. Not only is it good for you but the berries make the almond milk blue – bonus!

Homemade Almond Milk

1 cup raw almonds

5 cups filtered water

Blend in a high-speed blender until almonds are fully pulverized. Strain in a nut milk bag, cheese cloth or thin kitchen towel. Squeeze out all liquid from the blended almonds.

When you are finished making almond milk, save the pulp to make truffles, cookies or crackers. You can freeze the pulp until you are ready to use it. Chill the homemade milk and serve.

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To assemble a fruit cereal bowl, add blueberries and cherries (I use thawed frozen wild blueberries and cherries), a tablespoon of chia seed, the almond milk, then top with coconut flakes and sliced almonds. Delightful!

Jill Welch is a natural foods educator and chef with more than 25 years of experience in helping people improve their diet and lifestyle. For more information, visit at TheKitchenGoddess.com.

 

NOTE – This article was originally published in tallahasseeand can be viewed here

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