Confession: I love milk! I recently revisited my love for chocolate milk, when i went to the Total Health show a few weeks back. Organic chocolate milk, slightly chilled, thick and deliciously creamy. mmm......so good. I went back for seconds and maybe thirds that day.However, when im not craving the coco cow, i tend to drink dairy free milk, specifically almond milk. I've tried soy, but unless its flavored i cant gulp the stuff down without gagging.
So, let me begin. Almond milk. I wouldnt say that im an expert, but i definetly recommend anyone whose lactose intolerant, anti soy and loves almonds give it a try.
Almonds are a great source of protein, vitamin e (important antioxidant), and they also contain minerals such as magnesium, selenium, iron, calcium, and zinc. So, gulp up. You can buy it at the grocery store or make it at home. If you are the adventurous type, here is my simple almond milk recipe:
Hayley's Nutty Milk Recipe
Ingredients:1 cup of almonds (organic, is preferable)
3 cups of filterd water
Some Agave nectar (if you want to sweeten it)
Equipment
Nifty blender
Cheesecloth or sieve (i.e. simply a sifter)
- Soak the almonds overnight, in a cup of water (24hrs at least!)
- The next day peel the almonds (if you havent soaked them enough, harder to peel)
- Blend almonds and water until smooth and frothy
- To sweeten, add Agave Nectar
- Strain the almond milk with a cheessecloth or sieve (repeat until milk is smooth & not gritty)
- The stuff you find in the sieve can be blended with water again to make more milk, OR... you can add the almond paste some hummus.
And that's it! You can keep it in the fridge for 4 to 7 days.
Add this nutty milk to your smoothies or just plain black tea.
I saw this great recipe for turmeric tea which calls for almond milk, check out this link! http://meghantelpnerblog.com/2010/02/05/tea-time-with-turmeric/
