There is something really lovely and comforting about making your own almond milk. Lovely, as it brings up feelings of homeliness, warmth, love and caring for your family. Comforting, as you know you’re creating a recipe made from the best possible ingredients, with no added flavourings, sugar or other nasties, as well maximising the nutrient profile of your nut milk by pre-soaking the almonds.
We don’t drink huge amounts of almond milk. I think that nuts are wonderful and make delicious snacks but I’m also wary of the nutrient-per-buck ratio of foods.
Nuts, while little nuggets of energy, are also chock full of oxalates, anti-nutrients that tightly bind up to minerals, preventing their absorption.
I usually blanch the almonds as most of the anti-nutrients are actually contained in the skin. Blanching also has the added benefit that you don’t need to pre-soak the almonds.
While I add some sea calcium powder to my recipe, I wouldn’t recommend almond milk as your only source of calcium. If you’re completely dairy free, a daily intake of rich bone broth, eating bone-in fish like sardines as well as soaked nuts and optimising your gut flora would be advisable.
Makes 1 L almond milk
- 1 cup organic/insecticide free almonds, blanched
- 3/4 cups filtered water
- a pinch of sea/rock salt
- 1 tsp Lifestream Natural Calcium Powder
- Blend the almonds and water in a vitamix or blender at high speed for a couple of minutes.
- Strain the milk using a muslin-lined sieve.
- Refrigerate and consume within 5 days.
- Always remember to shake before serving as the calcium powder will drop to the bottom.