Homemade Almond Milk – Raw, Delicious, Antioxidant, Alkalising and Easy to make! :)

Dear Radiant chefs,  ;)

This simple almond milk recipe is great for vegans, raw foodists and people with dairy sensitivities or allergies :).

Consuming dairy over the age of 5 (definitely over 10, as this is when the majority of human population on this planet stops producing lactase – an enzyme necessary for the proper digestion of milk) results in creating more acidity in the body. This is bad news as acidosis promotes oxygen deprivation in cells and, ultimately, is a precursor to most diseases. So, opting for unprocessed non-dairy alternatives is definitely a healthy step forward. For calcium needs, start eating more leafy greens: have salads with plenty of different leaves like spinach, rocket, chard, lamb’s lettuce, beet greens or have some green smoothies daily :)! Almonds also have quite a good amount of calcium in them! Remember, no other animal suckles milk past its baby stage and all the deer, zebras and elephants are just fine – no signs of osteoporosis! Just think about how large and strong elephants’ bones are – all from the wonderful mineral-rich leaves! Other good sources of absorbable calcium is spirulina, sesame, linseeds, many other whole seeds and dried (unsulphered) fruit.

Almonds are the only nuts that have an alkalising effect on the body (as opposed to acidifying). Almonds are rich in antioxidant Vitamin E and some Vitamin A, have high levels Potassium and phosphorus, have good amounts of calcium and magnesium, B vitamins, especially B3. They are also relatively rich in choline – a necessary component in preventing fatty liver. In research, almonds have been found to reduce cholesterol and triglyceride levels.

You will need:

  • 1 cup (or glass) of almonds.
  • 3 cups (or glasses if you used a glass to measure out your almonds) of filtered or bottled water.
  • 3 large dates (not glazed glucose syrup: check the label. Medjool dates are the best or go for organic dates from health stores are never dipped in glucose) OR use a teaspoon of agave/honey to sweeten, dates ARE better as they have valuable minerals as well as the sweet taste:).
  • pinch of pink Himalayan salt (optional).
  • 1/2 vanilla powder or a few drops of organic vanilla essence (optional).
  • Fine Strainer and a cheese cloth (or you can use a new sterilised dish cloth).

The process:

  1. Soak a glass of almonds overnight (or during the day:P for at least 6 hours, better 8).
  2. Strain and rinse the almonds.
  3. Place the almonds into a blender with 3 glasses of water, add dates, salt, vanilla and blend until a smooth, homogeneous consistency has been achieved.
  4. Strain through a fine strainer (or sifter) first (see picture below).
  5. Then use a cheese cloth to strain the milk again. [Or you can use a thoroughly washed and sterilised dish cloth, the cloths normally smell of industrial oils and colours as they are not made for food processing but for washing dishes;). I have used a cloth like this when there was nothing else handy, but you can also use a fine linen cloth or  a very thin handkerchief (again, washed and sterilised:). So, to use an ordinary dish cloth: first wash it with some dish washer liquid or vegetable soap, rinse very thoroughlyuntil there is no smell of either the dish washer liquid or soap, as otherwise the smell will transfer onto your milk! Boil some water in a pot and submerge your dish cloth in the boiling water for about 5 minutes. Remove it from the pot carefully with a fork, place on a clean plate, wait till it cools, then ring it out with very clean hands – remember this cloth should be clean as you are straining fresh almond milk through it, and the milk should keep fresh in the fridge for up to 4 days, so keeping your hands freshly washed at all times is very important!Place the cloth over a bowl or pot into which you are straining your milk, and pour some of your milk in:

    and then squeeze out the almond milk:
    The remaining pulp can be used in baking (just add some into any biscuits or cakes), or to make delicious Raw Almond or chocolate cookies (the sea-shell cookies on my picture beside the milk are raw almond-raisin biscuits):Place your milk in a clean jug in the fridge or drink straight away :) The milk will keep in the fridge for 3 days (up to 4 maximum). Enjoy! :)
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