Tag Archives: how to make almond milk

How To Make Raw Almond Milk Video

almond-milk-before-being-strainedHow To Make Raw Almond Milk

I thought that you might like to know how to prepare a proper nut or seed milk.

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.

Raw Nut milks also have all their enzymes intact so they are more bio-available, easily digested and assimilated, and as such will give you way more energy.

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.)

When blending your almond milks, use a one to four ratio, that is one cup pre-soaked almonds added to four cups of filtered or distilled water .

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.

Make Almond Milk From Fresh Raw Almonds

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.

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

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

However, please don’t confuse these natural powerful 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.

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

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

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. 🙂