Homemade Creamy NOT Milk

Sorry dairy industry, the word is out: milk is just not that good for you.

This article highlights many of the reasons why milk is not as health generating as you may think. Simply put, the protein molecule (casein) in cows milk is 300 times larger than that of human milk, rendering them indigestible and causing acidity and mucus buildup in the body (ever notice how young kids often get runny noses, colds and ear infections?). Even worse is this milk is then homogenized (molecules are altered so milk doesn’t separate) and pasteurized, making it even more difficult to digest!

There’s tons of information out there, but you check out this short article with my most favorite author, Natalia Rose, this article and this website for tons more info.

I know its shocking at first. I mean my generation and I have been bombarded with Got Milk ads our whole lives! But once it settles in and you really think about it, do humans give their breast milk to kittens? And vice versa: would you drink cat milk? Or dog milk? So why cow’s milk??

But hey, good news to all the cow milk weaned bebehs, there’s a delicious alternative – almond milk! I’m sure you all have seen it more prominently on store shelves, I know I have. As simple as it is, I never tried making my own until now. And it makes a huuuge difference. After comparing the homemade version to a mainstream brand like Silk or Blue Diamond, the latter tastes gummy.

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 Here is the version I made, but homemade almond milk is basically 1 part almonds to 4 parts water, blended and strained. That’s it!

Homemade Creamy NOT Milk 

1 cup almonds (if you have raw almonds, even better!)*

1/3 cup unsweetened coconut flakes (feel free to omit, I just used it because I prefer a richer, creamier, “whole milk” texture)

3 cups filtered water ( I did it for the creaminess, but add another cup if you normally like 2% 😉 )

1 medjool date, pitted

Sprinkle of sea salt

Splash of vanilla

*It is recommended to soak almonds for 4-6 hours. Almonds have enzyme inhibitors in their skin making them a bit difficult to digest. Soaking them not only releases these enzymes, but also makes them easier to digest, therefore increasing nutrient absorption!

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Random coconut-iness

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  1. Put all ingredients in a blender.
  2. Blend til you cant blend no mo’ !
  3. Just kidding, but really you should blend until all the ingredients are liquefied.
  4. Using a nut milk bag, paint strainer, or a fine mesh strainer (which I used), strain mixture. If you are using a fine mesh strainer it could get a bit messy…

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Yum…

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Delicious globs..

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It gets better

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 and messier..

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But then you have the final result! So pretty and SO worth the effort. Creamy, frothy, almond milk. Pairs deeelish-ously with Flourless Chocolate Cake!

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And don’t forget to make your corniest cliché “Got Milk?” face.

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