Looking to avoid the artificial thickening agents and preservatives in your traditional store bought almond milk? Look no further!
When I read the label of our store brand, I was blown away at how many additional ingredients were required to keep it from spoiling, keep it from separating, changing the texture etc.
Carrageenan being my least favorite of these ingredients due to its inflammatory properties and ability to damage the digestive tract (leaky gut is one of the foundational issues our children face in regards to neurological dysfunction because the two are intimately related). There are multiple side effects linked to carrageenan consumption and we’ll be looking more in depth in the future.
For now, let’s clean up one of our many fridge staples with this homemade almond milk.
Homemade Almond Milk
1 cups raw organic almonds
8 cups filtered water
1/8 tsp pink Himalayan salt
Soak almonds overnight, rinse and place in a high speed blender.
Add 8 cups of filtered water and salt and blend well (especially if you plan To use the ground almonds for almond meal)
Use a Milk Bag or a thin dish towel to filter the almond meal from the milk. If you’re using a towel, lay the towel in a fine mesh strainer and pour the mixture through the towel into a large bowl.
Squeeze the liquid out and pour the almond milk into a half gallon glass container. It will keep in the fridge for up to 5 days.
*for sweetened almond milk, Add a tbsp of raw honey or sweetener of choice.