You’re going to be surprised by how easy this is.

I really love almond milk, but have yet to find one that does not contain lots of junk I wouldn’t normally eat.  And it can be a whole, nutritious, delicious alternative to dairy milk (which has never really agreed with me).  But all the ones I have seen prepackaged are fortified with calcium carbonate, which has been linked to increased risk of heart disease.  They also contain carageenan, which I always advise clients with sensitive stomachs to avoid.  Though it seems innocuous at first glance, since it is derived from seaweed, it can lead to stomach upset and can exacerbate IBS symptoms, and is best to avoid when possible.  I have to say that once in a while the packaged stuff is probably ok, but since I discovered this trick, I never need to resort to it!!

This is definitely a short cut.  Usually almond milk is made by soaking the almonds then pureeing them, then using a fine strainer to separate the nuts from the milk.  And its an amazing way to do it.  But I like simple and fast.  And this recipe is both.

A bowl of homemade granola with some fresh almond milk is like heaven to me.  It’s an amazing alternative to cereal!

Health highlight of almonds:  “Heart healthy” and “healthy fats” are terms often used when describing the health benefits of almonds.  These are both very true!  Almonds contain monounsaturated fats, which have been shown to decrease the risk for heart disease.  Studies show people who eat 5 ounces (about 1 cup) of almonds per week reduce their risk of heart attack by 1/3.   Almonds are also a good source of magnesium, which can help people with migraines and chronic headaches because it helps relax blood vessels.  Magnesium is also a mineral that is protective of the heart and brain.  Almonds are also a very good source of vitamin E, an antioxidant that helps protect your skin, and could be helpful in digestion.  And, it was recently discovered that almonds contain 30 less calories per ounce than previously thought!!

Easy Instant Almond Milk
Prep time: 
Total time: 
Serves: 1
  • 2 teaspoons Almond Butter
  • 1 cup (8 ounces) Warm Water
  • Optional: Maple Syrup (to sweeten)
  1. Add the water and almond butter to a blender
  2. Blend until completely combined and white
  3. Store in an airtight container in the refrigerator for up to 5 days
  4. You may need to shake before using if it settles
If you like it a little more rich, you can bump up the almond butter, and I advise starting with 1 teaspoon or less of maple. I have also tried different brands of almond butter and like some more than others.


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