HOMEMADE ALMOND MILK

HOMEMADE ALMOND MILK
To make fresh raw almond milk:
1 cup organic raw almonds soaked for 12 hours
2 – 3 cups of purified water (some people use 4 cups)
Place the raw almonds in a glass bowl or large jar, and cover with filtered
water and 1 tsp Celtic sea salt for about 12 hours. (Refer to the resources section on soaking, dehydrating, and sprouting, to learn more about the digestive benefits of soaking nuts).
Rinse
the nuts several times to remove any of the anti-nutrients and enzyme
inhibitors. If soaking for the full 12 hours, make sure you rinse and
soak a few times. Any nuts that float to the top have probably gone
rancid, so discard them to be safe. It is not uncommon to have a few
floaters. The almonds will have swelled with water and look a lot more
plump.
Put almonds and water in your mixer
and start blending at low speed. Quickly accelerate to high speed until
all of the nuts are completely pulverized. You can drink this without
straining if you like rustic whole milk. This is the way I drink and use
it. It has more calcium if not strained. But blend thoroughly and then
strain if desired.
If you would like a smoother, more homogenized-style milk, strain the milk with a nut bag, fine mesh strainer, or fine mesh knee-high hosiery. I must say that a nut bag is the going to yield the smoothest results. You can find these easily from health food stores or from raw online stores. Make sure you wash the bag as soon as you are done so you can reuse again and again. To strain:
place a nut bag over the opening of a glass bowl, jar or jug. Pour small amounts of almond milk into the bag, and then squeeze it  until every last drop is out. Then remove the almond pulp, set
aside and keep repeating the process. Make sure you squeeze the cloth to get the last bit of liquid out. This is the creamiest yummiest bit of the milk so don’t miss out on that!
Don’t waste the almond meal. Save it and dehydrate it, and then use the almond meal/flour for
other recipes such as smoothies, crusts, cookies, nut butter, breadcrumbs etc You can also make a quick, easy body scrub with it.
If
you would like to drink this milk on it’s own, I have listed some
suggestions for sweetening and enhancing the flavour. Jazz this up with
whatever floats your almond boat, and you will not be disappointed.
Store in a glass jar in the fridge if you are going to keep for later.
It will keep for about 2 days, possibly 3 days in a very cold fridge.
Read at the bottom of this post for some general tips on home-made nut
milks.
Here are some suggestions:
1 tsp alcohol free pure vanilla extract
3-6 pitted dates, 2 – 3 Tbsp maple syrup, or other sweetener
OR
You could add a few drops of natural alcohol-free almond extract/essence
3 Tbsp organic maple syrup
For a richer, creamier milk add:
1 Tbsp unrefined coconut butter or raw almond butter
1 Tbsp non GM soy or sunflower lecithin
For Chocolate Almond Milk just add in a couple of tablespoons of raw cocoa powder, 1 tsp vanilla extract, and sweeten to taste.
For Cinnamon Milk – add in 1 tsp of ground cinnamon, 1 tsp vanilla, and sweeten to taste.
For Strawberry Milk – add in the desired amount of strawberries with the vanilla, and sweeten to taste.
You get the drift – the sky is the limit. Get nutty with almonds and you will be in heaven.
The Blender Girl recipe

Rienie Oosthuizen
AMANDELMELK:
1 koppie amandels,
8 koppies water,
1 klein dadel en 1/4 teelepel sout.
Alles in jou voedselverwerker (of smoothie maker) Voila!