Did you know you can make almond milk at home? No fancy equipment or fou-fou ingredients needed!
It’s actually super easy to make in your blender and requires just 2 ingredients (plus any flavourings or add-ins). It’s also SO much better than store bought!
It does take some time and a little prep work, but if you’re able to plan ahead and take 10 minutes out of your day to make this, it’s definitely worth it. I find homemade is much tastier and creamier as many store bought versions can be watered down and/or contain added fillers like carrageenan, a thickening agent which can contribute to inflammation in the body.
In this study, researchers use carrageenan to induce inflammation in test subjects so they can then measure the effectiveness of non-steroidal anti-inflammatory drugs (eg. Advil) in bringing down the inflammation…I’ll let that sink in.
No fancy equipment or fou-fou ingredients needed!
I’m a big fan of almond milk as it is mineral dense (including calcium!), pairs well with pretty much everything and can easily be subbed for dairy in recipes 1:1 when needed.
My favourite way to use it is in my daily morning mug pictured above (so yummy!) and I love to make my creamy vanilla almond milk below.
P.S. If you’re also a fan of chocolate milk you could use the recipe below and add in 1-2 tbsp of cacao powder for a rich, homemade chocolate almond milk!
Let me know if you give this a try and comment below or tag me on instagram at @happyhealthcc or #happyhealthcc. I’d love to know what you think!
Recipe: Creamy Vanilla Almond Milk
Gluten-free, dairy-free
Prep: 5 minutes plus overnight soaking time
Make: 10 minutes
Yields: 3 cups
Ingredients:
3 cups filtered water plus more for soaking
1 cup raw almonds (soaked overnight)
1 tsp vanilla extract
1-2 medjool dates or liquid sweetener of choice like maple syrup or honey (optional, add to desired level of sweetness)
Pinch pink Himalayan salt (only if using sweetener)
To Prep:
1. In a small bowl, combine the almonds with enough filtered water to cover the nuts. Cover the bowl and let sit overnight on the counter.
To Make:
1. The next day, drain the bowl of almonds and add to a blender.
2. Next, add the 3 cups of filtered water, vanilla extract and pink salt/dates/sweetener (if you are using) to the blender.
3. Blend everything on high speed for about 2 minutes.
4. Prepare a large bowl and place a nut milk bag* over the bowl. Pour the blended mix into the bag over the bowl then gentle squeeze out all of the excess liquid.
5. Enjoy right away or let chill for later use. Will keep in the fridge for about 5 days and give it a good shake before consuming as some separation is normal.
*Notes:
1. If you don’t own a nut milk bag, you can use a clean dish towel by creating a well with the towel over the bowl then pulling up the edges and twisting to create a pouch before squeezing. You may have to divide the blended mixture and squeeze out in portions.
2. You can either discard the leftover nut pulp or save it to make or add to granola, cookies or muffins!
3. If you’d like to make a chocolate almond milk, try adding 1-2 tbsp of cacao powder at step 2 along with your chosen sweetener.
Collagen. Have you heard of it? It seems to be cropping up everywhere with claims around skin health, joint health, hair and nail growth and
Are you struggling with the daily discomfort and frustration of perioral dermatitis? If you’re anything like me, then you know that perioral dermatitis is one
Perioral (periorificial) dermatitis is a red rash that circles your mouth. Your skin can be scaly, dry and flaky with swollen, inflamed bumps called papules…Perioral