Homemade Almond Milk

What do they say about the silence and stealth of a cat around milk? Never mind. I was that cat at Carrefour every other day in my previous life, wanting and showing up to wrench the last almond milk off the fleeting non-dairy rack. Then the day arrived that revolutionized my grocery runs, the day I decided to make almond milk at home. It is so ridiculously easy, ‘clean’ as it gets, mess-free unless you are me and a whole lot cheaper than the store bought competitor. There are tons of recipes online that show you how to milk almonds, or just try mine to do the same thing.  

What

Raw whole almonds (preferably organic) - 1 cup // click here for US cup conversion table //

Water - 3 cups

High speed blender

cheese cloth or fine mesh bag

Mason jars or glass bottles to store


Optional

Cinnamon, vanilla bean or both for flavor

Honey, soaked dates or stevia for sweetening


How

Soak the raw whole almonds in a large bowl of water overnight (at least 12 hours) at room temperature, with a pinch of unrefined sea salt. Once the wait is over, you will see that your almonds have doubled in size and the water has turned cloudy.

//Click here to read about why and how to soak different nuts, Phytic acids and enzyme inhibitors//

Rinse the almonds until the water runs clear.

Add the almonds and water to your high speed blender.

Blend for 1-2 minutes (depending on your blender) on the highest speed setting, or until creamy.

Strain the milk through the cheese cloth into a large bowl (I used a pitcher and it wasn’t a genius idea with the mess I made. So, don’t do what I do, do what I say) and squeeze till you get the most milk out. 

Stir in your favorite flavor or sweetener, or both at this point.

Pour into bottles and refrigerate for use within the next three days.

The leftover almond pulp makes a great flour-less (gluten free) flour alternative. To make almond flour, spread out the pulp evenly on a sheet of parchment paper and bake at the lowest setting till it’s completely dehydrated. Then grind it till you achieve a flour-like consistency. Use this instead of wheat flour in your pancakes and bakes, or even as a garnish for your carb-free Zoodles .       

Why 

Vegan
Naturally lactose free
Low glycemic index 
Heart healthy
Great for skin
High in antioxidants, vitamins and minerals (1 cup of almonds has around 378 mg of calcium)
50 percent fewer calories than in cow’s milk

However, unlike almonds, the milk is not a substantial source of protein because it’s watered down. But unless you are an infant or completely relying on this for your protein needs, almond milk is a safe bet.


I’m not lactose intolerant, allergic to dairy or completely vegan. It’s the long term cons of lactose (like the ones researchers talk about here) and the taste of conventional dairy that is unsettling to me. In fair comparison of all the other plant-based milk alternatives that I have tried yet, like rice, oat, soy, flax, coconut, hazelnut - I like almond the best. It has a very crisp but non-overpowering nutty flavor with a hint of sweetness that makes it highly versatile for smoothies, breakfast bowls or bakes.

And if I were to let you in on a little secret, this is a man-pleaser, mine for sure.

Have you tried almond milk? 

 



 

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'What I Eat'

This time around I'm coming at you with a little 'what I eat’ because that seems to the conversation starter of the season.  Processed food and people, both wreck my zen and that is the reason why I don't give them free reign very often. My lifestyle is pretty attainable and making informed choices for my family is a priority. I do not wanna be insulated into any trending health label. My choices are conscious, deliberate, far-sighted and most importantly, functional. A healthier lifestyle in practice is way less intimidating than in thought. I base mine primarily on raw greens, fruits, nuts and lentils, secondarily on lean meats, complex carbohydrates and inappreciable dairy. A lot has changed since I first started this 'clean' intuitive eating journey. I have evolved for better, and so has my food. I'm selective about where and how I source my food and the whole process that brings it to my platter is becoming increasingly relevant to me. Now I cook a lot more wholesome vegetarian meals. Partly because I've grown sentient to the moral, rational and ecological repercussions of meat-eating.  However, I also gotta think about how a complete and permanent overhaul of animal products could impact my health given the sparsity of local sustainable food options where I live. Also, it would be totally hollow to trail a certain path like Veganism dogmatically but continue to shop for leather handbags and jackets (which I still do). I've seen people do both, but I cannot become that person who loses integrity in the midst of comfort.  Hence, it's work in progress for now.

And for peers asking about easy ways to lose weight and stay fit, you could do that by eating Cheetos and drinking diet Coke as long as they are in a sufficient caloric deficit. But that would be counter productive and gravely detrimental to your health. Start small and celebrate tiny victories, aim for moderation not deprivation and try limitation and portion control before you set out to eliminate. Chose a lifestyle that's worth growing old with. 

I'm sharing a few breakfast ideas here that I have been Instagraming lately. Hope you got to know me and my ways a bit better. Another time, when time is in a better supply, I'll muse a bit more on it. Until then come find me on Facebook and Instagram @thestylecradle.

Frozen strawberries and banana, flax seeds, bee pollen, walnuts and homemade oat milk yogurt smoothie

Frozen spinach, strawberries and banana, pear, cacao nibs, chia seeds, pistachio and homemade oat milk yogurt smoothie

   Frozen kale and banana, green apple, almonds, chia and flax seeds, spoonful of homemade muesli   and vegan dark chocolate bark smoothie

Crunchy natural peanut butter, amaranth and pumpkin seeds on a multigrain (Norlander from Al Fair) toastie. Fresh-pressed beet and ginger juice.

Oat milk yogurt and fresh mango drink topped with flax seeds and almonds

Acai almond meal bowl with dark chocolate and sunflower seeds

Blueberries, banana, almond milk, chia and hemp seeds smoothie

Homemade muesli and rawnola over oat milk in a melon bowl

Homebaked granola, hard boiled egg and rooibos tea

Homemade no-bake chewy protein bars

Kale, banana, almond milk and hemp seeds smoothie

Thank you for sticking around if you've been here for a while and welcome to my nook if you are new. 

xo Renee

// Mango Chia Smoothie //

So the big word of the moment is Chia. Let's face it, I'm not that achingly regular person at breakfast, especially in the summertime.  So to over-compensate, I have been swinging by my  kitchen to fix this smoothie that I'm gonna show you how to throw in together (literally).  It's super fun to make and tastes so good that you won't be losing interest in it anytime soon, promise! All credits go to Pinterest for enabling Chia drinks in general, this however is my spin on the 'super healthy-super cool' drink:

What

1. A mason jar
2. Chia seeds (white looks better/ black tastes better in my books) - 2 tablespoons
3. Dairy, almond or rice milk - one part or half the jar
4. Fresh mango juice - one part or half the jar
5. Shredded coconut (totally optional, if you like a more tropical version like myself) - 1 tablespoon
6. Stevia or agave (optional again, if you're a sweetie:)).

How

1. Toss the ingredients in your mason jar and give a good stir. Cover and refrigerate for several hours, preferably 3-4 (I leave it overnight). The wait is important because Chia seeds have an outer layer that swells up when mixed with liquid and make the drink gelatinous, almost like a pudding. 
2. Bring it out, stir again and enjoy.

One finished drink (400ml) contains approximately 300 calories: 70 from milk (low fat), 110 from  mango juice and 120 from the Chia seeds .

15 grams of protein, 10 grams fat, 20 grams of carbohydrates and 13 grams of fiber, plus vitamins and minerals.  

I'm yet to find a better and longer filling pick-me-up. Brekkie, snack or dessert, one for all - all for one! 

Give this a try, will you?

xo Renee