For the past few months I’ve been making my own almond milk.  (Thank you to Andrew for indulging my wellness wishes and getting me a nut milk bag!!)  I know what you’re thinking, there’s no way homemade nut milk qualifies as a {simple} healthy tip.  I get it.  I thought that making my own almond milk would be a near impossible feat – especially since I don’t have a Vitamix.  I was wrong.  It is super {simple} and I’ll show you how!

First – why all the fuss?  What’s wrong with the convenient, already prepared almond milk?  Boxed non-dairy milks are processed and many have several additives and one that is especially concerning for me: carrageenan.  Carrageenan is a popular food additive, extracted from red seaweed, used as a thickener or stabilizer.  It’s derived from seaweed, what’s the big deal?!  It’s been linked to increased inflammation of the GI system.  If you already have inflammation or a stressed/weakened GI system, carrageenan can add fuel to the fire.  Since I’m on a gut healing journey, I rather just eliminate it as a precaution.  There are some boxed non-dairy milk options without carrageenan and I keep Whole Foods 365 Organic Unsweetened Almond Milk in the pantry to use in a pinch.  You can review this list of carrageenan-free options to learn more.

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Here is my {simple} almond milk recipe:

-1 cup raw organic almonds (I get them from the bulk bin because they are much cheaper that way!)
-3-4 cups of filtered water
-Optional add-ins (My go-to combination is 1/2 vanilla bean and a few dashes of cinnamon)

Directions:

-Soak the almonds in filtered water overnight.  If you don’t have a high-powered blender (like a Vitamix), longer is better.  I usually soak my almonds for 12-18 hours.
-Rinse the almonds in cold water until the water is clear.
-Add the almonds and 3-4 cups of filtered water to your blender.
Scrape out one vanilla bean and add the pod in with the almonds (reserve the seeds for later).
-Blend until liquid (This takes 2-3 minutes in my blender).
-Pour blended almonds and water into a nut milk bag* and squeeze out all of the liquid into a bowl.
-Add liquid back to the rinsed out blender and add optional flavors (for my vanilla milk, add in the vanilla seeds and cinnamon) and blend until mixed.
-Refrigerate in glass containers.  The milk will keep for a few days although it’s gone within two days in my house.

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*A note about the nut milk bag: I’ve heard from people who have used several layers of cheesecloth or a very fine mesh strainer instead of the bag but I haven’t tried these options.

Resources about carrageenan:
Cornucopia
Oh She Glows
Food Babe