How To Make Raw Almond Milk

almond-milk-just blended-rawDelicious, Chilled Nut Milks Are The Best!

I just thought that because I drink so much almond milk lately, that I would share a video that demonstrates how to make it from fresh raw almonds.

Also for those with dairy allergies, you can substitute seed and nut milks in your creations. (Obviously, if you have nut allergies, you won’t be able to use these recipes.)

Almond milk tastes great and is actually much healthier for you than dairy milk! It’s lower in fat, calories, cholesterol, and it’s higher in vitamin A, vitamin E and iron.

I make it from ‘raw’ almonds when I can, because they still have their natural enzymes intact.


Having all their enzymes intact, they are more bio-available, easily digested and assimilated, and as such will give you way more energy, than pasteurized types.

You start to lose the enzymes when they are subjected to temperatures above 115-118 degrees Farenheit (cooking (pasteurization) destroys the live enzymes).

soaking-almondsPre-soaking raw nuts with water is definitely necessary. Pre-soaking the raw nuts or seeds over night before hand, will take out all the enzyme inhibitors so that you are left with live nuts and seeds.

However, please don’t confuse the beneficial natural enzymes, with the enzyme inhibitors I talk about when soaking the almonds. And remember to rinse your soaked almonds properly before you blend them, in order to fully get rid of the enzyme inhibitors.

In nature, enzyme inhibitors are there to protect nuts and seeds from starting to grow in conditions that are not conducive to the optimum health for the plant. When the seeds are watered or soaked, the enzyme inhibitors are deactivated, and the seeds and nuts can then germinate and create life.

Use a ratio of at least double the amount of water to almonds for soaking. For an example, use one cup raw almonds soaked in two cups water overnight.

Also, dispose of the ‘soak’ water, do not use it in your recipe, for it contains the enzyme inhibitors that are toxic for us.

So, drain and rinse off the pre-soaked almonds before use. (see second video below after that explains how nature protects it’s nuts and seeds)

almond-milk-before-being-strainedYou may want to play with the ratio of almonds to water in order to suit your personal tastes or for different recipe needs. But I like it thinner, a 1-4 (1 cup almonds to 4 cups water) ratio, and I know that it turns out absolutely amazing!

You can make it as thin or thick as you want. This is the perfect reason for making it at home, over buying ready-made cartons at the store.

If you don’t have raw almonds, you can still make this delicious, smooth, creamy drink from regular almonds, also easily found at your favorite grocer…

This first video specifically shows how to make raw almond milk but it would be a similar process for any other nut or seed milks.

And there are as many different add on ingredients and mixes that you can think of when creating these delicious and nutritious milks.

Video – How To Make Fresh, Delicious Almond Milk (Keeps in the fridge for 3-5 days)

Video showing why Nuts And Seeds should be pre-soaked to get the maximum nutrients from them

Markus Rothkranz explains how nuts and seeds are designed in nature, what they are intended for, and how to overcome nature’s protections and limitations. Nature does seem so amazingly, elegantly balanced, and thought out.

This is a facscinating explanation of how nature has everything perfectly figured out so that the species remains healthy and alive. Nuts and seeds have lots of nutrition, but you shouldn’t just eat them without preparing them properly first.

 

If you are just soaking the nuts or seeds for snacking, here’s a great post about how and why to soak nuts and seeds.

If you don’t have the time to make your own, or if you just want to take advantage of the taste and benefits of nut milks, you can pick up a carton of almond milk (or coconut milk) at your grocer.

carton-of-almond-milkYou will be pleasantly surprised how thirst quenching and delicious they are. And of course, good for you…

Processed and pasteurized almond milk has many good qualities going for it, but having been heated during the pasteurization process, the important live enzymes will be lost.

In this case, try supplementing with digestive enzymes. If your diet consists of mainly cooked or processed foods, you will find that your digestion challenges will be greatly reduced. 🙂