RECIPES
ALMOND MILK (RAW)
Raw, Vegetarian, Vegan, Paleo, Gluten Free, Organic, Healthy
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
Over the years I have gone on and off conventional dairy. Whilst I never seem to last without my joghurt to long, fresh almond milk is a great alternative and works perfect in raw and vegan recipes.
It's important to soak the almonds over night as all nuts have phytic acid. (Phytic acid is also found in grains and legumes.) Soaking is essential for proper digestion. When eating nuts that haven’t been soaked, the phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine and to many bound minerals can lead to mineral deficiencies. By soaking, you are breaking down the phytic acid so it can be absorbed properly.
Soak nuts according to the density of the type of nut. The harder a nut is, the longer it will need to soak.
Soak almonds for 8 to 12 hours.
Soak cashews for 2 to 3 hours.
Soak walnuts for 4 hours.
Soak flax seeds for 6 hours.
INGREDIENTS
ALMOND MILK
1 cup raw organic almonds,
2 cups water
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional.
METHOD
Soak the almonds overnight or
up to 2 days in filtered water. Exchange water every few hours.
Drain and rinse the almonds and combine with fresh water in a blender. Blend at the highest speed for 2 to 3 minutes.
Strain the almonds through a fine mesh nut bag or cheese cloth and press all the milk from the meal. Sweeten to taste.
Refrigerate for up to three days.
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