So I have an indulgence that has kept me going on my lifestyle change to eat healthier. In fact, I credit this for piquing my interest in raw food... almond milk!!! I have NEVER liked milk. I did not drink it growing up and in fact, watching others drink milk makes me gag. I just never got it! For me, cow's milk had a very 'off' consistency (somewhere between liquid and solid, GROSS) and an even more 'off' flavor. Enter almond milk. Almond milk was the very first raw food recipe that I attempted. I was quite successful, if I do say so myself.... and I do! I made the almond milk as a base for a gelato recipe I was also trying for the first time. I have an equal and opposite reaction to almond milk from cow's milk, but had no way of knowing, so imagine my surprise when I finished making the almond milk and poured myself a "test glass". With pursed face and squinty eyes, I plugged my nose and took a sip. "Holy Machunka! This stuff is good." There I was, standing in front of the refrigerator drinking a glass of milk as I had seen so many other people do a million times always trying desperately to avoid looking. This milk was creamy and yummy and the way I had always imagined milk was supposed to taste. Wanna know how I made it?
Almond Milk
1 Cup Raw, Organic Almonds that have been soaked 4-6 hours
4 Cups of Purified Water
In high speed blender (I use my Vitamix), blend almonds and water on high for about a minute. Pour into milk bag and squeeze all liquid into a separate pitcher. Be sure to rinse the high speed blender pitcher. Once squeezed, you should be left with a dry almond pulp inside the milk bag that can be frozen and used in other recipes. Set the almond liquid aside.
Pitcher of almond liquid
1/4 Cup of Agave Nectar
1 pinch of sea salt
1 Tbsp of Lecithin (optional)
Return just the almond liquid to the high speed blender pitcher and add remaining ingredients. Blend for 30 seconds. Enjoy.
I hope you all love this as much as I do. I usually have to make a double batch because I love it that much!
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