Fresh Almond Milk

Do you buy almond milk?

Many women find that switching from regular dairy can help to reduce symptoms of PMS and menopause, nasal congestion and sinusitis, allergies, IBS and bloating. Certainly, coming out of Christmas when I have eaten more than my fair share of delicious cheeses and often numerous savings of heavy cream I notice that I feel more mucosy in the back of my throat and nose. Not a cold….but decidedly phlegmy (not a pretty look!)

Regular milk is also full of lactose, a sugar that can lead to weight gain around the middle and diabetes…..each one of your Venti skinny lattes contains the equivalent of 7 cubes of sugar.

Sales in almond milk are booming as consumer reach for alternatives to the perfect food……..for a calf!

Whilst switching to an alternative milk can feel like a healthy lifestyle change it is important to check the label of your new dairy substitute to ensure you are not adding in more highly processed ingredients.

Many almond based beverages are manufactured using carrageenan a highly processed extract of the seaweed Irish Moss. Carrageenan has been shown to be a carcinogen in lab animals and a potential carcinogen in humans. Carrageenan can be highly irritating to the lining of the digestive tract and contributes over time to the condition Leaky Gut, where the tight junction walls of the cells on the gut become inflamed creating gaps for large molecules and bacteria to pass through. 

Luckily it is super quick and easy to make your own delicious almond milk to enjoy throughout the week in lattes and for cooking and baking and the important ratio to remember is for every cup of almonds you need four cups of filtered water.

Ideally, the almonds need to be soaked for 12 hours or overnight in order to remove phytic acid, an enzyme inhibitor that protects the nut. Soaking also softens the nut and makes it more digestible.

After soaking rinse the almonds and place them in a blender with four cups of filtered water. I like to add a medjool date and a pinch of both cinnamon and sea salt, as I use my milk for my morning Chaga Mushroom Latte and Maca Lattes and enjoy the slight sweetness and spice of the flavour. Blend all the ingredients on high for several minutes Then strain through a piece of cheesecloth resting in a sieve into a clean jar or container where it can be stored for 4-5 days.

The results are not only creamy and delicious but rich in calcium, fibre and the relaxation mineral, magnesium.

 

 



Legal Disclaimer: The information on this website is not intended to replace medical advice or diagnosis from your family practitioner, specialist or medical doctor. The recipes advice and articles consist of nutritional and lifestyle advice as the sharing of information to support a healthier body.

 
Louise Innes

Author: Louise Innes

Louise Innes is a holistic nutritionist who resides in Calgary, Alberta. Her balanced take on nutrition brings a refreshing perspective to the world of food.

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