When I found out I am allergic to dairy products, I was somewhat devastated. Not only did I consume all types of cheese regularly and indulgently, but I drank cow’s milk and ate eggs regularly as well. Discovering the allergy opened my eyes to why I spent so much time not feeling well. In general, for years, I had a constant feeling of unwell. I felt bloated and just plain old.
Eliminating the dairy products from my life made an immediate difference. I wasn’t congested all the time and my daily nagging headaches disappeared. I also dropped weight as a result of this change and a general shift to healthier foods.
I began to make almond milk right at home. It is easier than you might think. Our lives are so busy and finding time to make homemade foods can be challenging. But, it is well worth it. I will typically make a quart of almond milk once a week. It is a simple recipe that does not take much time at all. I like to make it myself because I know that there are no additional ingredients in my milk.
Here is the recipe for homemade almond milk:
1 cup organic raw almonds soaked in pure water over night (or for 6 hours)
4 cups pure filtered water
1 teaspoon vanilla extract (optional)
Drain and rinse the almonds after soaking
Place in a blender (I use my Vitamix but any blender will do)
Add the filtered water and vanilla (I typically will not use vanilla but it adds additional flavor if you like that)
Blend on high for a couple of minutes. My Vitamix has a smoothie setting. I set the dial to smoothies and let it run. When it has completed, the milk is done. But if you don’t have this cycle, you can simply blend for a couple of minutes. It will have a milky look when it is done.
Strain the almond milk through the nutbag and squeeze out the excess milk until the nutbag contains only the dry almond pulp.
There are also wonderful milk makers on the market like the Soyapower Plus Milk Maker that enables you to make nut, soy and rice milks at home in a breeze. I would like to get one of these and try it. I have heard wonderful things about them and they make the process even easier.
I don’t like to let the almond pulp go to waste. I will use it to make crackers or other delicious recipes. The crackers are my favorite.
Here is a simple recipe for almond pulp crackers.
Almond pulp from 1 cup of almonds
2 tablespoons dry thyme
1 tablespoon dry rosemary
1 teaspoon dry sage
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon ground flax seed
Mix all ingredients together. Place between two sheets of parchment paper. Roll out the mixture until flat.
Remove top parchment paper leaving bottom parchment under the cracker mixture. Score with a knife to make 2 inch squares.
Move with parchment onto a cookie sheet. Bake at 200 degrees for about 6 hours (or until crisp but not burnt).
Cleansing is so important to our bodies to keep our health optimal. Making changes to your diet like replacing difficult to digest dairy milk with nut, rice or soy milk is part of a whole foods diet from which you will