I gave up dairy entirely about a year ago. I had no idea it was wreaking so much havoc on my body until I gave it up. Once I cut it out of my life I had more energy, less phlegm, clearer skin and I lost 3 inches on my stomach.
I started using almond milk instead of cow juice. About 6 months ago I decided that I wanted to keep as many chemicals OUT of my body as possible, so I started making my own almond milk. At first I was really intimidated but, truth be told, it’s easier than going to the store to buy it. Here’s how I do it and how I use the rest of the nut! Bonus: Its raw, vegan and delicious!
Soak 1 cup of raw, organic almonds for at least 12 hours in filtered water. I always keep some in my fridge so I can make it when ever I need it. Because there are no preservatives it only last for 3 or 4 days in the fridge.
Rinse the almonds well and drop them into your high-powered blender. I use a Vitamix. Add 4 cups of filtered water, less if you like thicker milk.
Blend it all up until its frothy. Mine generally takes about a minute or until my blender starts to smell like its dying.
Strain through cheese cloth if you have it. I actually use a flour sack kitchen towel and it works really well. Bonus, its reusable. (Shout out to my sexy wrist)
Pour the sweet nectar of the gods into a jar or pitcher (I’m obsessed with Mason Jars)
Now you’re left with a weird almond pulp!
I keep a bag in my freezer of all the almond pulp so that I can use the entire nut! You can dehydrate it and grind it up into almond meal, or you can make delicious, healthy, gluten-free crackers out of the wet pulp. Here is a link to my favorite recipe: Rosemary Raisin Crisps
On another note, I was lucky enough to be asked to be a guest host on a hilarious podcast hosted by some of my favorite people this week. This was the 6th time I’ve guest hosted and maybe the best! Check it out and rate them on iTunes!
Enjoy your home-made goodness and if you have any questions for me, comment here or tweet me! https://twitter.com/notmommaterial