Not all commercial almond milks are created equal, some are worse than others. Often they contain unwanted ingredients such a preservatives, maltodextrin which can spike blood sugar & cause digestive issue & many contain proceed seed oils. Regular consumption of processed seed oils causes inflammation and increases the risk of blood sugar dysregulation, cancer & cardiovascular disease.
This recipe only contains almonds, water, honey & salt, simple.
Almonds contain contain, zinc, iron, calcium, magnesium, potassium, vitamin E & protein as well as being a great source of monounsaturated fats.
This particular recipe activates the almonds. Almonds are also high in an antioxidant phytic acid, a substance that binds minerals iron, zinc and calcium and prevents them from being absorbed. Activating almonds by soaking & rinsing them before making your milk removes most of the phytates making the milk more nutritious.
In addition almonds contain the anti-cancer flavonoid, amygdalin.
To strain the almond milk I recommend using muslin cloth (which can sometimes be a bit of a juggle) or the easiest method is to use a nut milk bag. Many nut milk bags are made of synthetic fibers which can act as endocrine distributors effecting metabolism & reproduction. So please use an organic cotton nut milk bag. I sell them here.
Makes about 800ml
1 cup of Almonds (preferably organic)
4 cups of filtered water
1 teaspoon of raw honey ( if you're vegan use maple or 1-2 dates or leave it out)
a pinch of good quality sea salt
Soak the almonds in a cup of filtered water for 8 hrs. Drain and rinse. Place in the blender with the four cups of water, honey and salt. Blend on high speed for about a minute. Strain the milk using a muslin cloth or a nut milk bag squeezing and excess liquid as you go. Store in a glass jar in the fridge for up to three days.