Almond Milk

Raw Almond

This time i make a bigger batch of Almond Milk with Plain Water, instead of Coconut Water. I did some research how to make an Almond Milk at home with regular Blender and it work so well.

Ingredients :

Raw Almond (can be replaced with Roasted Almond, but i prefer Raw Almond)

Plain Water

Nut Milk Bag

Blender

How to :

1. Soak Almond in Plain Water for over night (for the best result) and leave on the fridge

2. After being soaked for overnight, drain the water and peel off the skin.

3. Get a blender and add almond together with Plain Water (or other liquid like Coconut Water to give a sweeter taste)

4. Strain the Almond Milk with Nut Milk Bag and squeeze with hand, until the pulp become dry

5. Store the fresh Almond Milk into bottle and it will last for 1 week in the cool storage or refrigerator. This Cold Almond Milk are great to be served with Granola or Green Smoothies.

6. Don't just throw away the Almond Pulp, this pulp can be added into Green Smoothies (give a bright green colour) or served with Oats (the more of Almond Pulp, smaller the doze of Oats), Almond Pulp Crackers, DIY Almond Scrub (for body and face, mix with Honey and Oil like Lavender, Peppermint, Tea Tree)

Soak Almond for Overnight

Soaked Almond (colour change)

After Soaked for Overnight, Almond won't get any bigger, but it get softer

Activated Almond (not dry)

1. Advocates of 'activated' almonds claim that raw almonds contain certain phytochemicals that prevent your body from receiving the full benefit of the nutrients almonds contain. The activation process requires almonds to be soaked in water for a period of 12 hours.

Blanch Almond (without the skin)

Almond with Plain Water 

Almond Milk (before strained)

Nut Milk Bag

Almond Pulp

Fresh Almond Milk

Almond Milk 

Non Dairy Milk :

Soy Milk 

Almond Milk 

Hemp Milk 

Oat Milk 

Coconut Milk 

Rice Milk 

Almond-coconut Milk 

Quinoa Milk 

Flax Milk

What about calcium?

A balanced vegan diet can actually be quite high in calcium even without a lick of dairy. My favourite example – 1 ounce of chia seeds (about 2.5 tbsp) has reportedly 300 mg of calcium. Other non-dairy foods high in calcium include: collard greens (357mg calcium), fortified soymilk (368 mg), black eyed peas (211 mg), firm tofu (204mg), calcium fortified OJ (200mg), blackstrap molasses (172mg), baked beans (154mg), kale (94mg), almonds (70mg) [per serving, source] Be sure to pair calcium rich foods with vitamin C and D rich foods for the best absorption. As extra insurance, I take calcium and vitamin D supplements daily. There are also fortified non-dairy milks on the market (I think these tend to be the refrigerated kind?), so that is an option too. Be sure to read your labels!

Sweetened or unsweetened?

When I started experimenting with non-dairy milk, I always bought the lightly sweetened option. I think this really helped with my transition. Once I got used to the change, I switched to unsweetened varieties. As I’ve said many times in the past, its amazing what the taste buds can get used to with time. If you are starting out, you might want to check out the lightly sweetened varieties to help with your transition. Another option is to make the transition gradual. Having cereal? Why not try subbing half the cow’s milk with non-dairy milk? Or try using creamy almond milk or coconut milk in a cup of tea. There are plenty of ways to gradually ease into the taste.

Read more: http://ohsheglows.com/2013/01/07/vegan-how-to-replacing-dairy-milk/#ixzz3dTPCwSQm