I am always blown away by the many companies making almond milk. I have to admit, I am happy to see so many companies making a dairy free option but I am not a lover of some of the stabilizers they use. If you want a preseravtive free almond milk, then making it at home is a HOME RUN! If you have a Vitamix, then you can make your almond milk in a breeze. Easy as 1-2-3.
Almond milk is a great choice for anyone who is looking to lose weight or has a dairy allergy. many go undiagnosed with dairy allergies and suffer with bloating, sinus infections, ear aches, rashes, hives, sleep issues and hormonal imbalances to name a few (I know this happened to me!).
For a great summer treat, you can add berries to your almond milk or simply enjoy it plain. I love to enjoy almond milk over a glass of ice with cinnamon. Yummy!
(Makes 4 Cups)
1 cup raw almonds, soaked for 8 hours
4 cups water
liquid sweetener to taste (optional)
BLEND THE ALMONDS.Take your soaked almonds (throw away the soaking water) and place them in a blender. Add the 4 cups of fresh water. Blend for 1 to 2 minutes until the almonds are ground down. Add berries if desired.
SEPARATE THE ALMONDS FROM THE MILK. Pour your almond milk into a nut milk bag* over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The almond pulp should be left inside the bag.
REFRIGERATE YOUR MILK. Sweeten your milk if desired. Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 2 to 3 days before spoiling.
*NOTE: Don’t have a nut milk bag? Try a clean, white T-shirt or the leg of a pair of nude pantyhose instead.
To find out more about my detox programs (all whole foods and allergy friendly) or working with me one-on-one, just contact me at www.rachelswellness.com
Rachel Feldman is a health coach, wellness momma, and a detox specialist. Based in Boca Raton, Florida, Rachel assists clients nationwide via phone, email and Skype. Rachel helps men and women struggling with weight gain, digestive issues and toxicity. Rachel graduated from the Institute for Integrative Nutrition in New York City, Wild Rose Natural College of Healing, and the International School of Detoxification. She is also certified by the American Association of Drugless Practitioners and has obtained additional Continuing Education Units from Purchase College, State University of New York. Her approach to health focuses not only on the foods you put into your mouth but also incorporates the elements of body, mind and soul. She helps her clients to access the blueprint for their health by discovering what foods fuel the body and not inflame the body.
To find out more about her programs visit www.rachelswellness.com.