This is simply my two cents, but it seems to me unhealthy eating is directly correlated with ease and convenience. Pause..I just spelled convenience right without the help of Spell check! That never happens; it’s been the one word in my life that just would not stick in my memory. Woo! Okay, undo pause. I hope my ‘Homemade Alternatives’ category can do some good in this world of processed food that’s easy to grab without second thought and show people how easy the healthy options are too! This particular one just may be one of

the easiest recipes I will share, one delicious drink made with three very simple ingredients! You truly only need two ingredients, almonds and filtered water, but can add a third ingredient for more flavor. In my case, I included vanilla extract as my third ingredient.

Almonds are among a few of the super foods available to us; don’t be fooled by their high fat content as it’s monounsaturated, health promoting fat aiding cardiovascular health! In addition to the healthy fats, almonds also contain an impressive amount of vitamin E, magnesium and potassium! Walnuts are another great snack for heart health!

You can enjoy your almond milk in a variety of ways…mixing in smoothies, adding to your coffee, pouring over your cereal and of course drinking it straight. Check out the recipe below and enjoy it your favorite way! If you experiment with other flavors, perhaps cinnamon or chocolate, share your ingredients and amounts with us! 🙂

Homemade Almond Milk

Ingredients:

• 1 cup raw, organic almonds
• filtered water, for soaking
• 3-4 cups filtered water, for blending
• 1-2 tsp vanilla extract
• 1 nut milk bag (a necessity for this!! I have this one)

Instructions:

1. Soak almonds in filtered water (enough to cover the almonds) for 12-24 hours.
2. Drain and rinse the almonds. Add to blender/food processor; pour 3-4 cups filtered water over almonds. (I used 4 cups water and felt it may have been a bit too much, start with 3 and add more as necessary)
3. Blend almonds and water for 2-5 minutes until smooth consistency is reached. Add vanilla extract and blend for another minute.
4. Hold nut milk bag over a large bowl and pour the almond milk into the bag. Squeeze the bag to get all of the milk out. (This step is optional, but gives you smooth, creamy milk like you’d buy in the store)
5. Finally, pour your milk into a container you can seal tight and store in the refrigerator for up to 5 days. Shake before using; it will naturally separate in the refrigerator.

*The leftover almond meal in your nut milk bag can be used to make another, weaker batch of milk. I’m planning to research other uses for this as it’s a shame to waste; I’ll update you soon on my findings! Already know a great use for the leftover almond meal? Let us know!!

As always, thanks for reading!!