Most of us know the evils of dairy: the inhumane treatment of cows, the loads of toxic substances they are given to raise their [re] productive value, the fact that milk products actually strip our bones of calcium, and that cow dairy is not easy to digest (morally and physically.) Many, myself included, avoid dairy (though I could never say a decisive adios to cheese) or opt for dairy free milks. But dairy alternatives aren't all that desirable either. Unfermented soy is increasingly known to be a problematic substance causing hormonal imbalances and certain cancers. And I would much rather eat raw organic cheese from a humanely (relatively speaking) raised cow (or a goat, preferably) than ingest the uber-processed, vegan alternative.
Rarely criticized is commercial almond milk, which has never sat well with me despite it often being recommended as the "healthiest" alternative to dairy. Take one quick glance at the ingredient list and you can see why! Cane sugar (table sugar's cousin in disguise)? Carrageenan (allegedly a cancer causing compound derived from seaweeds)? Synthetic vitamins? Most commercial brands are pumped with these and a whole whack load of other additives that don't sound like anything I want to put in my body. Also, not all nuts are created equal. I doubt that the companies that put out these products go the extra route of sourcing the best almonds and soaking these to avoid rancidity and toxicity. I also doubt the actual quantity of almonds used. There are no exact ratios printed on the typical cartons we find in the shop, though the low fiber content on most labels is a good indication.
Thankfully it is super easy to make pure, delicious, healthy almond milk at home. Intrigued for a while by DIY nut milk, it is my most recent trip to Café Bliss in Victoria BC (which I reviewed a few posts ago) that finally compelled me to hit "blend," because I am addicted to their Matcha Latte and live too far to have it everyday. I know that what elevates their drinks to godly levels of awesomeness is that they make their own nut milks. Well now I do too, and so can you!
Almond Milk Recipe (or any nut recipe if you want to mix it up!):
1 cup of raw organic almonds soaked overnight
3 cups of water
1 spoon full of raw honey or a few dates (optional) for sweetness
1/2 spoon of coconut oil (optional) for added richness
Directions:
Drain soaked almonds and rinse well. Place soaked almonds and water in a blender or food processor and blend on high. Once mixture is creamy and milky pass through a cheese cloth, fine mesh strainer, or a nut milk bag. Once strained keep the milk as is in a jar (that's how I like it, au naturel) or blend once more with sweetener of your choice and/or coconut oil.
Yields:
This will yield about four cups of product that will stay fresh for about 4 days. It is not the cheapest addiction as quality almonds are a bit expensive, but will work out to about 10-15 dollars a month for someone like me who uses almond milk only in my morning, water-based matchas. For a cheaper option consider making milk out of oat groats, which is also delicious, healthy, just as easy (same recipe!) and insanely cheap!PS. Nut bags are in my opinion an awesome investment as they are made of organic and natural fibres, are virtually indestructible, will also generate more product for you, and can be used to make sprouts. The one I use is made locally in Vancouver out of organic hemp and can be ordered online or, if you are lucky to live in Van, at Homesteaders Emporium, a great shop for everything DIY and food related.
Check out this great nut sack (sorry, bad joke) here:
http://www.grassrootgreens.ca/nut-milk---sprouting-bags.php
http://www.grassrootgreens.ca/nut-milk---sprouting-bags.php
PPS. Don't throw out the almond meal! It is super nutritious and can be frozen and used for pancakes, cookies, cakes, as a topping, or (once dehydrated or roasted) as an ingredient in granola and a whack load of other recipes you can come up with...
