MAKING ALMOND MILK & Important Information About Almonds

ALMOND MILK can be a delicious, nutritious milk source. Almonds are quite high in vitamin E and manganese, and a very good source of magnesium, copper, riboflavin (vitamin B2), and phosphorus. Store-bought almond milk, however, is not good for you. Not only is it loaded with chemicals and preservatives, the few almonds at its base are pasteurized and will not have been soaked. The good news is that making your own almond milk out of unpasteurized, soaked almonds is easy. Please read below for more info. 

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In 2007, lawmakers made it mandatory that all almonds grown and sold in North America be pasteurized. (You can read more about that here.) Pasteurization not only depletes almonds of the majority of their nutrients, it also makes them quite toxic. While organic farmers continue their fight against the pasteurization laws, you can buy unpasteurized raw almonds imported from Europe from Living Nutz. The prices are just a little higher than what you pay for "raw organic" almonds from bulk bins in the states, but for the reasons mentioned above, well worth it.

Almonds protect themselves with tannic acids and enzyme inhibitors until they have a chance to sprout. Soaking unpasteurized almonds for 12-24 hours initiates their germination process and releases these elements. (Pasteurized almonds are unable to sprout. They will rot instead.) When almonds are not soaked, they are quite difficult for our bodies to digest. Their enzyme inhibitors can prevent us from absorbing the nutrients of other foods as well. So always soak almonds before consuming them, whether as a snack or as a milk. Be sure to rinse them thoroughly after every 12 hours of soaking.

Once you have purchased your raw unpasteurized almonds, soak about 2 cups of them for 12-24 hours. After the soaking, rinse and drain the almonds well, and put them in your Vitamix or blender with filtered water to make a milk of your desired thickness. (I usually add just enough filtered water to cover the almonds by an inch.) After blending, strain out the almond pulp using either a fine cheese cloth or a nut milk bag. That's it!
Refrigerate and enjoy within 4-5 days.

Julia FrodahlComment