Oh the goodness of Pinterest. So many pins, so little time.
One of my friends had pinned a link for homemade almond milk and I was beyond intrigued. I knew I could in fact make almond milk, but I had never really given it a thought because it sounded super tedious and it’s way more convenient to go to the store and buy a carton off the shelf.
But I was intrigued, so I clicked on the link which led me to LaurenConrad.com (yes, LC from Laguna Beach). I wanted to see what the process looked like. I was pleasantly surprised when I read through the directions…it didn’t look too bad at all! Plus, there are only FOUR ingredients in this milk. As you all know, I am all about keeping my food clean and simple the majority of the time, so this recipe screamed “MAKE ME!” So I did.
1. In a food processor or on a cutting board, chop one cup of almonds into big chunks and place into a heavy-duty food storage bag or into a glass container. Pour five cups of water over the almonds. Seal the bag or cover the container and place in the fridge to let soak overnight.
2. In the morning, strain off the liquid into a medium pot on the stove top and save the almonds in the bag.
3. In a food processor, blend up the almonds until they become a paste; grind them up as far as your processor will allow. Add the almond mash back into the water.
4. Add 1/2 tablespoon vanilla and 1 tablespoon of honey (optional) and stir. Heat mixture over medium heat for about seven minutes, stirring occasionally.
5. Prepare a sturdy heat-proof container by placing a cheesecloth or a linen kitchen towel over the mouth of the container and fasten with a rubberband.
Notes: I started off using cheesecloth but then found that a towel worked better because it was more sturdy. Also, if you have a container with a larger opening, I would recommend using that as it will make the process go a lot faster.
Slowly pour liquid through the cloth. The towel will gather the almond pieces and the liquid will drain through. Use a spoon to assist the liquid through.
6. And voila you have almond milk! It will last up to a week, covered in the fridge. Enjoy!!
To view originally recipe, check out Lauren’s website.
I used the milk on some gluten-free cereal with fruit this morning and it was WONDERFUL! Seriously, I really enjoyed it. Plus, I know every.single.ingredient. in that milk which makes it even more enjoyable. I had all of the ingredients right in my pantry. I think everyone should make this milk at least once in their lifetime!
Moving on. Yesterday morning was another NutriBullet smoothie morning. I stepped outside of my comfort zone with this smoothie which I have named “The Antioxidant Smoothie” because of all of antioxidant-rich ingredients involved. I tried to mentally track the amounts of each ingredient so that I could share the recipe with you, but my mind fails me sometimes, so we’ll see how well I can do here.
The Antioxidant Smoothie
- 1/2 cup blueberries
- 3/4 cup strawberries
- 1/2 cup raspberries
- 1 cup kale
- 2 Tablespoons beets
- 1 Tablespoon chia seeds
- water (add as much as you like to reach desired consistency)
- aloe vera juice (optional)
- a touch of honey (optional)
In case you were wondering, beets fall outside of my comfort zone. I don’t like beets but they are a food I wish I DID like because they are so pretty and vibrant, rich in B vitamins and other vitamins and minerals, and you could guess by their beautiful red color, that they are in fact an antioxidant food. This is why I included them in the smoothie; so I could get the benefits from the veggie, but not the full taste. I could only very subtly taste the beets in this smoothie, so it was all good.
I don’t like radishes either and I wish I did because they are so pretty! Maybe if I keep introducing myself to these two veggies they will grow on me, just like the salmon has grown on me!
Alright folks, that is all for today. Go make yourself some almond milk! Get crazy and add a little cocoa or cinnamon to the finished product. Mmm..
Question of the day: What kinds of milk have you tried? What’s your favorite?
This Post Has 6 Comments
i recently started buying almond milk. but only certain brands have very little additives i’ve noticed. this recipe is fantastic thanks for sharing.
and i LOVE beets and radishes. sooo good:)
kendra @ kennygump recently posted…a surprise and how we do sam’s club!
You are very welcome! Ha ha, I am hoping that someday I can say the same thing about beets and radishes. 🙂
I always make my own almond milk now! A quick recipe that I use is to:
1. Soak 1 cup almonds for around 8 hours (can be less or more..doesn’t seem so really affect it too much)
2. Throw almonds in blender with 5-7 cups of water (just depending on how thick or runny prefered..I like about 6 cups) Blend for about 1-2 min. Can also add vanilla extract, dates, or honey if you want.
3. Strain liquid into a mason jar or pitcher with nut milk bag.
Voila! Homemade almond milk 🙂 Thought I would share since this way you don’t have to cook it! Saves some extra steps 🙂
Thank you for the tips! Homemade almond milk is so nummy!
This looks good and I’d like to try it, but were the beets fresh or canned?
Hi Laura! The beets were canned yes because that is what I had on hand. I would encourage fresh if you have them!