Almonds are the healthiest of tree nuts, there are so many health benefits and you only need to incorporate a little bit into your diet. I often use it in my desserts and cheeses, but once in a while I make up almond milk; it's creamy, tasty and without all the side effects of dairy. Being lactose intolerant, milk makes me tired and sluggish, my throat tightens and I get all phlegmy, plus I don't like the taste of milk, even as a child, I'd avoid it. However almond milk, now that's a whole other story!
Almonds contain crucial nutrients for the body. They are a great source of protein and fiber, and are rich in magnesium, potassium, calcium and vitamin E. They contain phosphorus to help build strong bones and teeth.
Almonds are good for increasing heart health, being low in sugar, reducing the risk of heart attack, helps lowering bad cholesterol, providing healthy unsaturated fats. and helps prevent weight gain as you only need a small handful to keep you feeling full and satisfied.
It's the only nut that helps to alkaline the body, and is often used in beauty products from hair products to skincare.
I always soak my almonds overnight before eating or using it in recipes. Soaking them is a way to mimic nature's way of 'activating' the germination process. It's a way to remove the enzyme inhibitors and toxic substances found in nuts, seeds, grains and legumes, thus making the nutrients more readily available. I soak most of my nuts overnight, some needs shorter time like cashews, but with almonds always overnight. Use filtered or spring water, and rinse lots afterwards! The water will turn a brownish colour and keep rinsing until the water runs clear. Then either spread them in the dehydrator or under the sun and dry. Make sure they dry fully as they can go moldy very quickly. Alternatively you can always buy activated almonds from a health food store.
The easiest way to make nut and seed milk is purchasing a nut milk bag. You can use a fine mesh strainer but trust me, your life will be so much easier with a milk bag. I often add a couple of dates just to sweeten it up and vanilla bean, other times cinnamon, nutmeg and even cacao for a chocolate treat!
The leftover pulp can be used for making pizza bases, cheesecakes etc. Check out this post for a raw lemon poppyseed cake I whipped up with the leftover pulp.
Almonds are good for increasing heart health, being low in sugar, reducing the risk of heart attack, helps lowering bad cholesterol, providing healthy unsaturated fats. and helps prevent weight gain as you only need a small handful to keep you feeling full and satisfied.
It's the only nut that helps to alkaline the body, and is often used in beauty products from hair products to skincare.
I always soak my almonds overnight before eating or using it in recipes. Soaking them is a way to mimic nature's way of 'activating' the germination process. It's a way to remove the enzyme inhibitors and toxic substances found in nuts, seeds, grains and legumes, thus making the nutrients more readily available. I soak most of my nuts overnight, some needs shorter time like cashews, but with almonds always overnight. Use filtered or spring water, and rinse lots afterwards! The water will turn a brownish colour and keep rinsing until the water runs clear. Then either spread them in the dehydrator or under the sun and dry. Make sure they dry fully as they can go moldy very quickly. Alternatively you can always buy activated almonds from a health food store.
The easiest way to make nut and seed milk is purchasing a nut milk bag. You can use a fine mesh strainer but trust me, your life will be so much easier with a milk bag. I often add a couple of dates just to sweeten it up and vanilla bean, other times cinnamon, nutmeg and even cacao for a chocolate treat!
The leftover pulp can be used for making pizza bases, cheesecakes etc. Check out this post for a raw lemon poppyseed cake I whipped up with the leftover pulp.
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Almond Milk
1 cup almonds (soaked overnight)
3 cups water
2 dates
1/2 vanilla bean or 1/2 tsp vanilla essence
* 1/4 tsp cinnamon/nutmeg as you please
1. Blend everything on high until smooth
2. Pour into nut milk bag and squeeze all the milk out, refrigerate, and enjoy!
* I use a ratio of 1:3 for a creamier taste, if you want more milk you can always go 1:4
This will keep in the fridge 3-4 days
2. Pour into nut milk bag and squeeze all the milk out, refrigerate, and enjoy!
* I use a ratio of 1:3 for a creamier taste, if you want more milk you can always go 1:4
This will keep in the fridge 3-4 days
