Saturday, March 8, 2014

Raw Sprouted Almond Milk

The first time I made homemade almond milk I did not have a nut milk bag and I used a fine mesh strainer and it was a disaster!  It was so thick and grainy that it was like eating porridge.  Actually I don't think I owned my Vitamix at that time and I used a regular blender as well--two big mistakes.  And to top it off I served it with oatmeal...what a mess!  I don't think that my husband really ever recovered from that breakfast and so we have been buying almond milk ever since.

So since I have been fasting and eating (well drinking) really healthy I decided to make my own.  Have you ever read the side of the box of Almond Milk?  If not, here you go:  Filtered Water, Almonds, Calcium Carbonate, Tapioca Starch, Sea Salt, Potassium Citrate, Carrageenan, Sunflower Lecithin, Natural Flavor, Vitamin A, Palmitate, Vitamin D2 and D-Alpha Tocopherol (Natural Vitamin E)...what?  The two ingredients that concern me the most are the Carrageenan and Palmitate.  Carrageenan is a preservative that has been linked to colitis and tumor production in animal studies :-(...Animal studies bum me out)...and, Palmitate is used to add texture to processed foods and is linked to the risk of developing heart disease.  You would probably need to consume an incredible amount of these compounds on a daily basis to be adversely affected, but do we really need all of this stuff in our food?

Now, take a look at the ingredients for homemade almond milk:  1 cup organic raw almonds (sprouted), 3 cups filtered water, 2 pitted dates, 1/4 vanilla bean pod (seeds only), or 1 tsp vanilla extract, and a pinch of sea salt (optional).  That's it and you can really taste the difference!

To sprout the almonds, I soaked them in filtered water in the fridge for three days, changing the water twice daily (morning and evening).  And to keep it raw, I soaked the dates in water overnight as well so they were soft for blending.  Also while blending, the Vitamix can really heat liquids up if you leave it running for several minutes, so I blended for a minute, turned it off and blended it again to make sure that I stayed below 105 degrees.  This recipe makes about 3 cups of milk.  I wouldn't say that it's cheaper making it yourself, but it is definitely better for you and tastes great too!  Can't wait for my husband to try it in his cereal...I know I will be redeemed!



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