So many people are using almond milk. I found a simple and delicious recipe to make your own. I just made it at home and this is a photo of it. And yes, it is delicious! You must soak the nuts to remove the outer covering. The outer layer contains phytic acid which acts as an enzyme inhibitor and prevents nutrients such as calcium, magnesium, iron, etc from being absorbed. This holds true for walnuts, pecans, and even cashews. You’ll notice how much tastier the nuts are after being soaked. Also, please store all nuts in the refrigerator or freezer as the natural oils in nuts can easily go rancid. This is the scoop on nuts in a nutshell!
Amy Chaplain’s Almond Milk (makes 2 ½ cups)
- 1/2 cup whole raw almonds
- 1/2 teaspoon real vanilla extract
- Pinch ground cinnamon
- Pinch coarse salt
- Place almonds in a small bowl and cover with 2 inches of water. Let soak overnight in refrigerator.
- Drain almonds and remove skins with a paring knife. Discard skins.
- Transfer to a blender. Add 2 cups water, vanilla, cinnamon, and salt. Blend on high speed for 1 minute and yummy!
- 1 cup homemade unsweetened almond milk
- 1 cup packed chopped kale
- 1/2 cup pineapple juice
- 1/2 cup diced pineapple
- 1 banana
Mix well in blender and enjoy!