This easy almond milk recipe was an essential part of my journey from yo-yo dieter to eating clean and getting lean.
You see, once upon a time I was addicted to cows milk. So addicted that I would wake up every night at 1:05am for a bowl of milky cereal. While I thought I was willing to do a lot for my health, getting off the moo juice was absolutely not an option.
It didn’t occur to me for a long time that perhaps my heavy reliance on dairy was contributing to a bunch of sexy side effects:
- Weight gain;
- Skin issues;
- Recurring colds;
- Poor sleep
- Feeling bloated…
Fun Fact! Did you know that a cow is called a regurgitant animal because it digests food through a process of regurgitating, re-chewing and re-swallowing its food into each of its four stomach chambers? Rehearsal Party trick anyone?
But swapping regular milk for a non-dairy alternative brought with it a whole other host of problems.
Read the ingredients list on a gallon of organic whole milk: Organic Grade A Milk, Vitamin D3. Now read the label of your favourite non-dairy alternative:
Almond Milk (Filtered Water, Almonds), Evaporated Cane Juice, Calcium Carbonate, Sea Salt, Potassium Citrate, Carrageenan, Sunflower Lecithin, Vitamin A Palmitate, Vitamin D2, D-Alpha-Tocopherol (Natural Vitamin E).
Rice Milk: (Filtered Water, Organic Brown Rice (partially milled)), Organic Expeller Pressed Safflower and/or Canola Oil, Tricalcium Phosphate, Sea salt, Vitamin A Palmitate, Vitamin D2, Vitamin B12
I can’t even pronounce some of this stuff! Most worrisome is carrageenan, a “natural” food additive that acts as a thickener in many organic foods and beverages. Research suggests that carrageenan could be causing inflammation, gut irritation, and even cancer. Yikes!
Chronic inflammation in the body inhibits the natural elimination of toxins which, over time, become stored as waste in the fat cells. Guess what happens when our fat cells become inflamed? Oh yes that’s right, cellulite, baby.
So it begs the question, am I better off drinking cows milk or the more processed alternative? In my opinion, if you have no issue with dairy then go for the organic real deal. But if you prefer to skip the moo juice use the recipe below to make your own delicious, wholesome, additive free milk.
Easy Almond Milk Recipe
For a thick and creamy milk, use 4 cups filtered water to 1 cup solids (i.e. nuts, oats, seeds, brown rice.). Sometimes I stretch my milk money a little further with a ratio of 6:1. Put the savings towards your bridesmaid gifts.
- 1 cup nuts (almonds, cashews or brazil nuts are my favorite) soaked overnight in filtered water, drained and rinsed.
- 4-6 cups filtered water
- 1 teaspoon rice malt syrup or 1 medjool date (optional)
- 1 teaspoon pure vanilla essence (optional)
- 1/2 teaspoon sea salt (optional)
Blend nuts and water together in a high-powered blender for 2 minutes. Pour through a nut milk bag into a large jug, squeezing out the liquid. Return milk to blender and add remaining ingredients, blend to combine. Store in a glass jar with a tightly fitting lid for up to 4 days.
Just getting started with the switch from dairy milk to almond milk? I’ll be the first to admit that it takes some getting used to. The trick I used was to start with a half and half combination, and slowly wean myself off the dairy taste over a number of weeks.