Almond milk
I used to spend a fortune on plant based organic milks. I love a few cups of tea with milk in the morning, and chai sometimes too, plus a hot milk before bed, but I started to notice that my body wasn’t liking the processed nature of these milks, plus I was becoming increasingly uncomfortable with the amount of recycling this created.
It took time to change my habits. I played around with the idea of making my own nut milks, but I first had to release my attachment to the sweeter and more processed nut milks such as hazelnut. All the while my body was making it increasingly clear that it didn’t like these processed milks, but nonetheless the attachment to the sweetness was hard to break!
I tried home made oat milk and rice milk but they didn’t taste good to me, and my stomach also wasn’t that keen.
It wasn’t until I tried almond milk and got my head around the number of nuts I needed, that I made a break through, but even then, my taste buds had to adjust to the lack of sweetness. But they did and now I get excited about the prospect of my own almond nut milk tea, because it feels and tastes so clean, at least energetically. That might sound weird to some of you, but I am sure others of you get this - you just know when something is bringing goodness into your being, not least energetically but emotionally and physically too.
I buy the organic almonds in bulk to cut down on cost and I invested in a few glass carafes from Valpy’s which I can re-use (you might ned to invest in one of those bottle cleaning things, which look like a big toothbrush, I am sure they have a proper name!).
From an Ayurvedic perspective, almonds have a slightly cooling and nutritive action, which gets deep into the tissues and can calm excess pitta. Almonds are said to improve the skin and increase its lustre and beauty. Plus almond milk doesn’t take long to make, you just need to get into the habit of soaking the almonds. I do this daily now, but the milk will last for 3-5 days in a fridge.
Ingredients
2/3 cup of raw organic almonds
4 cups of filtered water (plus about 2 cups for soaking)
dash of salt (optional - I don’t use).
Method
Soak the almonds for 24 hours if you can.
Drain the almonds and rinse.
Place almonds and the filtered water in a Vitamix or something similar.
Blend for 2 minutes.
Strain the milk through a cheese cloth or nut bag into a jug and then pour into the carafe.
Serve! If you need to sweeten you can add maple syrup.
You can use the pulp in smoothies, or to thicken soup, or there are a plethora of recipes online where you can incorporate into snacks and treats.
Love Emma x
