I can still clearly remember the period that cowmilk was advertised as the best fuel for us humans. Several glasses a day were recommended. I also remember the acne and abdominal pain it caused. The doctor who couldn’t find a cause ultimately told my parents I had an irritable bowel. The reason? Stress. I was 10 years old. Besides the stress of losing a ball game I had no stress as a 10 – year-old whatsoever. Life is not only healthier without cow milk, especially since there’re better tasting options than cowmilk.
Let me try to explain this to you in a nutshell.
You drink milk that a calf is supposed to drink … This calf must grow, a lot. Approximately 9 times its own weight. When we as humans still needed to grow, we also consumed milk. Milk from our mum (a human). And at one point in time, we also stopped with that. We no longer need to grow that much or that fast. And what to say about all the antibiotics, pus and other bacteria that are found in cow milk? Yum? I don’t think so.
So which milk do I drink then?
No panic! We are increasingly aware of the disadvantages of cow’s milk so there are more and more delicious and healthier alternatives available such as nut milk, coconut milk or rice milk . My personal favorite because of the taste and all the health benefits is by far almond milk.
Almond milk is a great milk substitute and because almond milk does not contain casein (chemically related to gluten ), almond milk is also suitable for people with a gluten-free diet .
Although almond milk is nowadays available in most (organic) supermarkets there are unfortunately many other ingredients than just almonds and water in those milks, such as preservatives and very little almonds. Home made almond milk is easy, tasty, healthy and fun to make.
- One cup raw (organic) almonds
- Two cups of water
- Sweeteners like cinnamon or vanilla essence.
- Soak the almonds overnight. In the fridge and uncovered (up to 2 days). The longer the almonds soak, the creamier the almond milk.
- Drain and rinse the almonds. Rinse them thoroughly under running water.
- Combine the almonds and water in a blender. Place the almonds in the blender and cover with water. The amount of water will determine how creamy or thin the milk will be. Add some (soaked) dates and cinnemon/vanilla.
- Pulse the blender a few times to break up the almonds, then blend continuously for two minutes.
- Drain the almonds. Line the strainer with the opened nut bag and place over a measuring cup. Pour the almond mixture into the strainer.
- Squeeze all the almond milk from the nut bag. Squeeze and press with clean hands to extract as much almond milk as possible. Start from the bottom of the bag and milk the nutbag upwards. Yes, indeed milk the bottom of the nutbag like you would milk a cow. Slowly squeeze all the milk out of the bag until you have a dry left over of almond meal.
- You should get about 2 cups.
- Store the almond milk in sealed containers in the fridge for up to two days.
- You can totally experiment with this milk by adding raw cacao or a frozen banana.
- The leftover almond meal can be added to oatmeal, smoothies as it is. Or you can put them into a date for a delicious snack. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months. Or what about adding it into icecream as a cookie dough?
- Or you could make almond cheese by blending the almond pulp in a blender with some lemon juice, Celtic sea salt, pepper, coconut oil or olive oil and some fresh herbs
- Or just crumble it over a salad. The possibilities are endless.
- You will never ever want to go back to store bought. This milk is epic.