Almond Milk - Homemade is Best

GOT MILK? - NO THANKS!

There’s no other “food” that is more difficult to digest than milk. Casein, which  accounts for approximately 80% of the protein found in milk, immediately clumps together once it enters the stomach, making digestion very difficult. 
Furthermore, the most popular store-bought milks are homogenized. Homogenization suspends the milk-fat particles to prevent the fat from floating to the top. Homogenization introduces air into the milk and oxidizes the fatty substance, creating free radicals which are extremely toxic to our body. It doesn’t stop there: now the milk gets pasteurized at high temperatures to kill bacteria. As we have learned in the enzyme chapter, high temperatures destroy enzymes. In short, milk sold in stores not only lack precious enzymes, but the milk-fat is oxidized and the quality of the proteins is changed due to pasteurization. 

Milk is the worst type of food, for kids and adults alike.

Some of the side effects drinking milk can cause are:

• Atopic dermatitis
• Dermatitis did
• Severe diarrhea
• Ulcerative colitis
• Likelihood of developing a predisposition to allergies
• Destroying the balance of the intestinal bacterial flora, which leads to toxins such as free radicals, hydrogen sulfides, and ammonia are produced in the intestine
• Diabetes among children Causes osteoporosis
• plus more...

Homemade Almond Mylk - This is How I Make It

Ingredients:

• 1 cup raw unsalted almonds + 2 cups water
• ½ tsp salt
• 4 cups water
• high-speed blender
• nut bag or a clean linen kitchen towel
• (optional) 2 vanilla beans, scraped 
• (optional) 1-4 medjool dates, pitted (depending on the sweetness you like)

Instruction:

1. Place the almonds, water, and salt in a glass bowl. Soak almonds overnight.
2. In the morning, drain water and rinse the almonds. Squeeze almonds to remove brown peel. Discard peels. This step is optional but recommended.
3. Place almonds, 4 cups of water, dates if you use any (remove pits!), and scraped vanilla (if you use any) beans into blender. 
4. Blend the ingredients for 45 - 60 seconds on high. Hold the lid on the blender down. 
5. Strain the mylk through a nut bag or towel by squeezing the bag gently. (The remaining pulp can be dehydrated to make almond meal/flour)
6. Place almond mylk into a glass bottle with a tight-fitting cap (almond mylk stays fresh in the fridge for up to 3-5 days. 

You could also make different nut-mylks. I have found almond to make the best tasting mylk. Experiment with the ingredients. Add dates, chocolate, honey, spices and more. 

Enjoy!

​Monika Baechler