We’ll get to almond milk in a sec, but first can we talk about this whole flash mob proposals thing going on? Dudes, the bar has been seriously raised… Just watch this one (and if you’ve already seen it, you should watch it again and get happy):
AH! I love people in love. And there is absolutely no smooth transition from this…. so onwards to almond milk!
Almond milk rocks. And guys, it is not only for lactose intolerant people! I’m saying totally seriously. I know many people are totally devoted and monogamous with dairy. And it’s understandable, the phrase “alternative to cows milk” implies that your carton of 1% (organic, right?) is the top dog. But that’s not necessarily the case. You’re actually free to practice polygamy when it comes to milk!
This is completely counter-intuitive, but almond milk is way lower in calories compared to 1% (40cal/8oz vs 100cal/8oz). It’s super nutrient dense (vit E, lots of minerals) and I think your taste buds will be pretty happy too.So step out of your comfort zone and give this yummy milk
alternative a try.
But if you’re going for store bought, you gotta check the ingredients and get good quality stuff. Almond milk can be loaded with sweeteners and preservatives just like anything else. So your healthiest (and cheapest) bet? Make the real deal yourself! It’s super easy, but be warned, for best results, it’s one of those overnight projects.
gorg pics via NovelEats
Almond Milk (Yields 4-6 cups)
Ingredients:2c Raw almonds (ideally organic) 8c Water Optional flavorings to taste: Sweetener (dates or agave) and flavors (agave, vanilla, cinnamon… endless possibilities) blender (doesn’t have to be fancy) bag strainer, cheesecloth, or fine mesh strainer ——–
1. Put almonds and water in big bowl and cover. Let them soak >8h and they will totally swell up.
2. BLEND almonds and the same water (if using dates for sweetener, they go in now too). Watch it instantly turn into creamy white milk. SO cool. This will probably take multiple batches unless you’re the lucky owner of a crazy Vitamix.
3. Strain back into the bowl or other big container using a bag strainer, cheesecloth, or fine mesh strainer .You can strain it twice if you want it to be super smooth.
4. Don’t throw out all that leftover almond meal! It can be toasted in the oven and used in any bazillion number of ways – a new crunchy topping on salads: Yum.
5. Whisk in flavorings (I love a tbsp agave and some vanilla but there are a bunch of options on Choosing Raw) and enjoy! Use as you would milk. Refrigerate the rest, should be good ~7 days.
Fresh + homemade + totally unprocessed + delicious + inexpensive = new (healthy) addiction.
Have you tried almond milk or any other nut-milks? Any secret recipes flavors or add ins?