I have never been officially diagnosed as dairy intolerant, I just don’t like how my body feels after consuming dairy milk… For me it’s more of a ‘listen to your body’ thing. Dairy milk has never really been my thing, I don’t like the taste and it has always made me feel bloated and off after drinking it. So now I drink nut milk and I thought you guys might like to know more about why to switch and how to milk a nut…
I started using store bought Almond Milk in my brekky and smoothies but I wasn’t a big fan of the taste, it just tasted “fake” I guess you could say (a lot of brands only have between 1.3%-5% of almonds in them, with the rest being fillers and other artificial ingredients, which is why you can usually grab your standard store bought almond milk for a few bucks)… Well fast forward a few months and now I am hooked on the stuff! Not the store bought kind, but the home-made, creamy, fresh kind! I literally drink up to 3L of almond milk per week just by myself! I put it in my overnight oats, my protein shakes and my coffees (obsessed!!) and in my cooking (scrambled eggs, protein bliss balls, etc)! My sister even used our almond milk in her 2 littlies Milo and they loved it!
What I love about homemade almond milk is that I know exactly what is going into it, meaning I know exactly what is going into my body!
Do you ever see those weirdo’s in the Supermarket reading all of the food labels? Yeah, I’m one of them… And I strongly encourage you to be as well! You will be surprised at some of the things that go into our food. Some of the added ingredients in store bought almond milk are emulsifier (sunflower lecithin), natural flavour (which can be a word for nasty chemicals that companies can hide behind), salt, mineral salt (sodium bicarbonate), vegetable gum (gellan), antioxidant (ascorbic acid) – I believe that if you can’t pronounce the word or you don’t know what it is, you really shouldn’t be putting it into your body because your body probably doesn’t know what it is either, hence the nasty reactions, illnesses and diseases out there these days!
So how do you get quality, nasty-free nut milk without paying an arm and a leg for it? Simple…. Make it yourself! It’s super easy and will only take you a few minutes! It’s something your little ones can get involved in too!
What you need:
A fine sieve or a nut milk bag (you can buy them online or at your nearest health foods store)
Raw nuts of your choice (I have some info below on the best nuts for milking)
Celtic Sea Salt or Pink Himalayan Rock Salt
A quality blender (I use a Nutribullet at home, but a standard blender will do the job)
Some guns (your muscles – of course!)
A jug or bottle to store
What to do:
Soak the nuts in water for up to 24 hours (min 3 hours, but the longer you soak – the creamier and more liquid you get!)
Rinse the nuts and throw a handful of them in your blender with a pinch of salt, a date and a dash of cinnamon and nutmeg. Blend for 2 minutes or until you notice a fine blend.
Pour through a sieve or a nut milk bag and squeeze out any excess liquid, don’t be afraid to put some elbow grease into it!
You may need to repeat this a few times in batches depending on how many litres you are making.
How to get a delicious, creamy taste!
Aim to soak your raw nuts for minimum 3 hours, but try stretch it out as long as you can (I personally soak before bed and rinse off in the morning). This saturates and activates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid, because fully saturated nuts blend better and leave less “pulp” behind. And if that wasn’t enough reason to take your almonds for a dip, soaking activates the enzymes, making the milk more nutritious.
Don’t get separation anxiety!
REAL nut milk will separate! Don’t let this turn you off it! It should really be a turn on. Just give it a shake and viola!
In most store bought nut milks you will probably find Carrageenan, this is a food additive added to milks, yoghurts, ice creams, cheeses and other processed foods as a thickening agent and emulsifier to improve the texture of the foods. Research has shown it to have no nutritional value what so ever. According to Dr. Tobacman, her research has shown that exposure to carrageenan causes inflammation and that when we consume processed foods containing it; we ingest enough to cause inflammation in our bodies. That’s a problem since chronic inflammation is a root cause of many serious diseases including heart disease, Alzheimer’s and Parkinson’s diseases, and cancer.
I bet making your own milk doesn’t seem so daunting now….
Top 3 nuts to milk!
Our personal go-to! Almonds!
You can get about 25% of your daily needs of magnesium from just a small handful of almonds. They are also loaded with essential fatty acids and antioxidants, such as Vitamin E and Selenium. Research shows that almonds can play an important role in preventing colon cancer due to the high fibre content.
Cashews definitely yield more liquid, leaving very little pulp behind! They are a creamy nut, not needing to be soaked for as long as almonds.
Cashews are a great mineral source, containing 31% of the daily recommended value for copper, along with 23% for manganese, 20% for magnesium and 17% for phosphorus, add to that 12% of the daily recommended value for vitamin K.
The new craze – Macadamias
Macadamias provide essential vitamins, minerals, and heart-friendly monounsaturated fatty acids. Macadamias are higher in calories so be aware of this if you drink 3L to yourself like I do 😉
Macadamias only need max 2 hours soaking time otherwise the natural oils will be damaged. Like cashew milk, Macadamia milk leaves almost no pulp behind making it a very easy process to make!
Try this awesome recipe with your freshly squeezed nut milk
Chai Spiced Almond Chia Pudding
3 cups Almond Milk (or any nut milk you have made fresh)
100g of Chia seeds
¼ tsp vanilla
1 tsp Ground Cinnamon
½ tsp Ground Cardamom
½ tsp Ground Nutmeg
½ tsp Ground Cloves
1 tsp Ground black pepper
½ tsp Ground ginger
1 – 2 Tbs Raw Honey or Maple Syrup to taste
Add Almond Milk to Jug
Weigh out Chia seeds
Add Chia seeds and spices to milk and whisk to combine
Pour into 3 or 4 glasses and put in refrigerator to set for at least 20 minutes.
Top with a sprinkle of cinnamon and chopped fresh seasonal fruit to serve.
Refrigerate and try to wait more than 10 to 20 mins for the chia seeds to swell and the flavours to develop. I am very challenged with waiting and eat my first cup as soon as the chia seeds have expanded.
Buy your fresh almond milk, made exactly the way we have described in this post and have it delivered straight to your door, just like the old days when the milkman used to come J
Love and Kisses