Almond Milk is a delicious alternative to cows boobie milk. It contains protein, Vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, trytophan, copper and calcium. It also contains flavanoids that lower bad cholesterol and protect the heart. According to studies done at Boston University, there are powerful antioxidants in almond milk that inhibit the growth of free radicals and support a strong immune system.
SOAKING: Soaking is extremely important in order to activate your nuts. The reason is because they contain phytic acid, enzyme inhibitors and anti-nutrients to prevent them from sprouting in unsuitable conditions. This is nature’s brilliant way of protecting the seed until the conditions are right for it to produce a plant. Phytic acid can act as a barrier and combine with minerals in the intestinal tract blocking their absorption. This can lead to bone mass loss and mineral deficiencies. Enzyme inhibitors can really put a strain on the digestive system, even when buying these food items raw, causing gas and bloating. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. Soaking vastly improves the nutritional benefits of the food and increases the protein content of grains. Sprouted seeds have almost double the protein content of unsprouted seeds! During the soaking process, gluten and other difficult-to-digest proteins partially break down into simpler components that are more readily available for absorption.
So basically, to gain the most from your nuts and seeds, to allow for better digestion and absorption and to activate the enzymes you need to be soaking them first. Not all nuts need to be soaked for the same amount of time, but when I post recipes I will specify how long to soak for.
1 cup raw almonds, soaked in filtered water overnight (or 10-12 hours. Add more water to allow the nuts to swell)
3 cups filtered water
4 medjool dates, pitted and soaked for 20 minutes
1 nutbag/cheese cloth/fine sieve
Drain the soaked almonds and rinse well.
Put the almonds, water and dates into blender and blend well.
Pour the milk through nutbag/cheese cloth/fine sieve into a large bowl.
Once the milk is completely strained through, pour into a glass bottle or jar and store in the fridge.
Variation: Add 1-3 tsp Vanilla Extract (depending on your taste) or 1 Vanilla bean
NOTE: USE ALMOND MILK WITHIN 3-5 DAYS. YOU WILL BE ABLE TO SMELL IT IF IT HAS GONE BAD. IF YOU DON'T USE IT OFTEN, YOU CAN HALVE THE RECIPE OR MAKE IT WHEN YOU WANT IT - Be sure to always use the ratio almonds:water 1:3. Sweeten to your taste.
♥ LOVE BEC ♥