Homemade Almond Milk

I’m human…I’ve been on a long hiatus. Ever since I went back to California for our Eid holiday and came back to our new home in Oklahoma, I’ve been hit with the most painful homesickness. Longing for my family, my mom, my old neighborhood, my friends.. It’s been stressful adjusting to a new life. The new community is wonderful, really. We couldn’t have asked for more, but…home is home, right? Nothing replaces that.  

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Since returning, I’ve taken on a new challenge called “Whole30”. I’m on it for many reasons, but the main one is that I want to see if different food groups really have an effect on me. For 30 days, I’ve cut out dairy, grains, legumes, soy/corn, processed sugars, and a bunch of other minor items. Basically it’s a limited paleo diet, and I’m more than halfway done. 
 

I’ve seen improvements in my skin, my energy, and my lifestyle. I’m more productive, active, and positive. I don’t use food as an excuse to waste time or to eat for comfort. I used to, trust me. Indulging in whatever food with a good movie or facebook scroll was pretty common with my routine. Not anymore, though. I’ve taken on a more conscious understand of food.
 

 

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Since I’m not taking dairy products, I decided I’d try some almond milk in my diet. Nothing in the stores was good enough though; it was full of additives.
 

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What’s a girl to do in Oklahoma but make her own almond milk? Here’s the step-by-step I followed. The results were yummy! I love using this milk in date shakes for quick energy boosts during the week. It’s a great alternative to cow’s milk for people with dairy sensitivities as well. Try it out, it’s super simple and tastes great. 
 

 

Homemade Almond Milk

Yield: Approx. 4 cups

1 cup

Homemade Almond Milk

Ingredients

  • Water for soaking almonds
  • 2 cups raw almonds
  • 4 cups filtered water
  • Blender
  • Cheesecloth or fine mesh cloth
  • Sweetener of your choice (optional)

Instructions

  1. Soak the raw almonds in regular water in a bowl overnight. Soak up to two days but no longer, if you need to.
  2. Drain the almonds, discard the water. Place the almonds in a blender with skin on. You don't need to remove the skin for this process.
  3. Pour in 4 cups of filtered water into the blender. Blend at high speed until the almonds are pulsed into tiny crumbs.
  4. Pour into a large bowl or pitcher lined with the cheesecloth. I did this in 2 parts because my cloth wasn't big enough to handle all the almonds at once.
  5. Whatever milky water filters through is your almond milk. The ground up almonds is now almond meal. Use it in baking, smoothies, etc. I dried mine out in the oven and placed in a ziploc bag in the freezer for future use.
  6. Enjoy!

Notes

If you want to sweeten, you can use sugar, dates, honey, etc. but be sure to add it during the blending stage.

http://allflouredup.com/homemade-almond-milk/

This entry was posted in drinks.

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