Almond milk – or, an alternate use for a cloth napkin

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I got so discombobulated yesterday with all the snow we had I forgot to post this on the blog – here’s hoping people didn’t get confused!

Increasingly, people are looking at dairy as a thing to cut out of their diets. Hormones, or too much gunk in their throats. Dairy is said to increase inflammation, much like gluten. Perhaps it’s a newly-discovered allergy, or an eating choice. Whatever the reason, there has been a surge in the popularity and availability of  non-dairy milks.

So why not pick up a box of almond milk at the store? Not too expensive, right? $1.99 – and it’s so good for me!

Hang on a second. Look at that list of ingredients.

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Almond milk (really?) filtered water and almonds. But does it stop there? Nope. Calcium carbonate. Tapioca starch. Sea salt. Potassium citrate. Carrageenan, sunflower lecithin, natural flavor, vitamin A palmitate, vitamin D2 and D-alpha-tocopherol.

!!!!!!!

Today’s Tasty Thursday is all about making your own almond milk, from scratch, with 2 ingredients you can pronounce and make sense to have in almond milk. You need almonds. And water. A bowl and a blender. And a clean cloth napkin (or dish towel, or cheesecloth). It might cost you a little more than the $1.99 (depends on the almonds you buy) but it’s worth it in terms of peace of mind.

 

ALMOND MILK

INGREDIENTS:

  • 1 c raw almonds
  • water

STEPS

  • Soak almonds overnight in water to cover
  • Drain and rinse
  • Place almonds in a blender jar with 2-4 cups of water, depending on how thick you need the milk
  • Blend on low speed, then on high until the nuts are completely broken down and the liquid looks milky
  • Strain out the pulpy almond residue through a clean cloth napkin set over a bowl
  • Enjoy!
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