|A real blogger would have their own photos, this from Vitamix|
I am not one of those people who feels I have to make everything myself. Part of me would like to be that person. Realistically, I’m of the belief if someone else can do it better I will defer to them. I buy Rao’s tomato sauce, Purely Elizabeth granola and Siggi’s yogurt. I could technically make of each of these things but not like Raos, Elizabeth or Siggi. There are other foods I make at home either because it tastes better or has better ingredients. I like my smoothies better than any shop or juice bar; I also make my own almond milk.
Homemade almond milk is delicious and incredibly easy (if you own a good blender). You can use it in smoothies or oatmeal, for chia pudding or steamed with matcha. Almond milk is a good source of magnesium. Warm it up, add some cinnamon or lightly sweeten and it’s amazing after dinner.
I didn’t always make my own almond milk but started when I read the ingredients on my unsweetened almond milk and saw carrageenan. Carrageenan is a thickener derived from seaweed; it’s related to Irish Moss and very difficult to digest. Research has confirmed it’s inflammatory and can affect insulin function. Dr Tobacman is one of the primary carrageenan researchers; it’s hard to believe carrageenan is so widely used once you start reading her work. When you make almond milk at home, simply shaking the jar avoids the need for any additive of this type, what would you prefer?
So, to make your own almond milk you’ll need
1 cup raw almonds
3 to 4 cups filtered water
pinch of Himalayan salt
optional: stevia or maple syrup
optional: cinnamon, vanilla bean, cardamom, nutmeg, cacao powder
What you’ll do:
- Place almonds in a bowl or jar and cover with water. Soak almonds overnight (some at the Foodtrainers’ office rush this soaking but I like an overnight soak). The almonds plump up nicely.
- Rinse the almonds and put in the blender (Vitamix plug, works beautifully for this) cover with 3-4 cups of water.
- Add sweetener or spices if you’d like. I was burned by a potent vanilla bean one time so I often make the milk plain and spice/flavor when I add it to a recipe..
- Blend 1-2 minutes or until smooth.
- You can stop here but I suggest straining through a fine sieve. There also are such things as nut milk bags for this process but I’ve never gone there. I have been known to strain twice.I know people do amazing things with the almond meal (baking and such). Mine goes bye bye.
Store in a large Mason jar for 3-5 days.
Yield is approximately 3 cups and in the vicinity of 100 calories per cup.
If you’re not interested in DIY-ing; OMilk in NYC and 365/Whole Foods make nut milks without carrageenan.
Where do you stand on the DIY spectrum? What do you make yourself? Which foods to you purchase premade? Are you aware of carrageenan? Any nut milk variations to suggest?