Almond milk is a beverage made from ground almonds and is often used as a substitute for cow’s milk. With no cholesterol or lactose, it contains more than half a day’s recommended intake of vitamin E and is rich in calcium. Low in calories, it is a good choice for persons watching their weight, and for diabetics as it has minimal impact on blood sugar levels.
According to Dr. Josh Axe, “Interestingly enough, almond milk has actually been around since medieval times. Because cow’s milk spoiled so quickly without modern refrigeration, almond milk was a popular alternative. Additionally, many Christians weren’t able to drink milk from animals during Lent, the 40-day period between Ash Wednesday and Easter Sunday, making almond milk the go-to option.” (draxe.com)
It’s important to remember that store-bought almond milk is often brimming with added sugars, sweeteners, and artificial flavourings. For this reason, it’s best to try making your own whenever possible. Do this by combining ground almonds with water or coconut water in a blender. A little salt helps to retain freshness, and adding natural sweeteners is optional. Here’s a recipe from Debra Williams, a Jamaican naturopathic doctor. (Healthful Cooking – Recipes For Optimum Health)
INGREDIENTS:
1 cup soaked raw (not roasted) almonds
(soak overnight, discard water)
2 cups coconut water or purified/spring water
DIRECTIONS:
Place all ingredients in the blender and blend until smooth. You can add two table spoons of raw honey or four dates to sweeten. Strain and store in the fridge. This can last for two to three days. I also like to add sesame seeds to my almond milk, because they are so high in calcium. (Soak them along with the almonds)
Do not throw away the almond meal (pulp) left in the strainer. You can use this to make an almond smoothie by adding in your blender a banana, papaya, 1 cup coconut water, pumpkin, sunflower seeds, and raisins!