Recipe: Rawkin’ Almond Milk

February 2, 2010 at 7:11 am 3 comments

The sweet, mighty ALMOND. Do not underestimate its small size!

When consumed in its raw-state, the almond packs a powerful punch full of nutrients. It is the only nut that alkalizes our blood.

Keeping a healthy alkaline level in your body helps to balance a high acidity which may attribute to: weakening of skin and nails, and fatigue, among other things. (Source)

This delicious nut is commonly munched on in a trail mix,  baked in cookies, or sprinkled on ice cream. This recipe will show you how to transform the almond into a refreshing, nutrient-dense, cholesterol-free alternative to cow’s milk.

Rawkin’ Almond Milk

(Recipe yields approx. 2 quarts)

You will need:

  • a High-speed or conventional blender
  • a strainer or cheesecloth
  • a big pitcher
  • 1 cup almonds, raw
  • water
  • agave nectar, vanilla extract, cinnamon (all are optional)

Directions:

  1. Place 1 cup almonds in a small air-tight container with 2 cups water. Seal container, place in fridge, and allow to soak for 8 hours or overnight. Soaking the almonds changes the consistency to make them easier to blend. Without soaking the almonds, the milk would be impossible to make!
  2. After you have soaked the almonds, drain and rinse with water.
  3. If you have a smaller blender: place 1/2 of the almonds with 4 cups water, follow steps 5-8 and then repeat with the second 1/2 of almonds.
  4. If you have a large blender: place all the almonds with 7-8 cups water. ***I usually use a Vita-Mix blender which has a greater capacity. While photographing this recipe, I used a conventional blender to show that it can be done with either. My smaller blender could only hold 4 cups at a time.***
  5. Blend almonds and water at high-speed for about 1 minute.
  6. After you stop the machine from blending, things may seem to separate inside… that O.K., separation is natural!
  7. From here you will pour your blended ingredients through a strainer/cheesecloth to separate the pulp from the liquid. It is easier to do this directly into the pitcher, but that’s just my opinion. You can also strain it into any container of your choice and then transfer your milk into the pitcher.
  8. As you pour your milk, you will notice a pulp appear. Do your best to squeeze out all the liquid from the pulp. ***If you have room in your fridge, do not discard this pulp! The pulp is an excellent mix-in for oatmeal, baking, and future recipes I plan on posting! It can be stored in an air-tight container in your fridge for about a week.***
  9. Once you have finished straining your milk, if you wish to flavor at all: stir in sweetener, vanilla, cinnamon to taste. It tastes great by itself too!
  10. Store your almond milk in the fridge for up to one week. Before serving be sure to stir milk.

Here’s to your health! Cheers!

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Entry filed under: Recipe.

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3 Comments Add your own

  • 1. Leslie Goldman  |  February 2, 2010 at 9:20 am

    I love, love, love, that picture of you!!!
    Congrats on this blog, Alex.

    Your Enchanted Gardener.

    Reply
  • 2. Lactose Intolerance & Maldigestion « Three Green Leaves  |  February 3, 2010 at 1:28 pm

    […] a home-made recipe by a fellow […]

    Reply
  • 3. Matthew  |  August 17, 2010 at 11:05 pm

    That is good, but I am looking for the raw hemp milk recipe now…do you do it the same way?

    Reply

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Hello! My name is Alexandra.


This blog is a chronicle of living a healthy lifestyle through food and fitness! I'm a student, a gardener, an environmentalist, an athlete, and I love to cook and eat food that is locally grown. I love our planet so much, and I think it's important to treat it right so it can treat us right in return!

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