I feel like Paleo lifestylers drink a lot of almond milk; I know I do. I use it for my smoothie making, add it to my coffee, and include it on various recipes. Almond milk is just so refreshing and neutral tasting; sometimes one just needs a cold glass of this non-dairy drink to completely satisfy a craving.
Lately, I’ve been into reading ingredient labels of various almond milk cartons sold at grocery stores. I’ve checked out most brands, and honestly, they all contain two or more ingredients that scare me and keep me from buying their product. I don’t need, nor want, to ingest carrageenan, natural flavor, potassium citrate, or xanthan gum. I want to intake only all-natural foods; which is why, I’ve made the executive decision of only allowing homemade almond milk in my household. I realize that homemade almond milk is not as an easy of a process as just picking up a carton at the store on the way home from work, but at least I know that what I am giving my body is natural and easy to digest (stuff that won’t give me health problems in the future)…and friends, that to me, is worth the little bit of extra effort!
Plus, when I make my own almond milk, I’ve noticed that I appreciate the ingredient itself more, as it connects me to the earth and it makes me think about how perfect nature really is. God has given us so many natural resources to live off of, and we should engage with them, use them (rather than man-made and processed foods), benefit from them, and be grateful for them. You know, if we were to use nature and its resources the way God placed them in the world, without any alterations, we may not have obesity or so many terrible diseases as we do these days. Just food for thought. 😉
Go on and try making your own Paleo almond milk for your family by following this super easy ‘How To: Make Homemade Paleo Almond Milk’ recipe. I know you will enjoy the process and will love drinking it on a daily basis.
- 1 cup almonds
- 4 cups water
- Optional: 1 tbsp honey
- Place almonds in a bowl and soak with 2 cups of purified water overnight. The longer almonds soak, the creamier the milk will be; I soak mine for 20 hours.
- Drain water and place almonds in a strainer. Run cold water over almonds and ensure they are well rinsed. Wash measuring cup and strainer; and set aside for later use.
- Place almonds in a blender, add 2 cups of filtered water and honey, and blend for about 2-3 minutes or until almonds have broken down completely.
- Place strainer over the measuring cup and line a cheesecloth on top of the strainer. Pour almond mixture into the strainer, and use a spoon to help strain the almond milk through the cheesecloth. Grab the edges of the cheesecloth to enclose the almond mixture tight, and squeeze for almond milk to come through.
- Transfer almond milk into a jar with a lid and refrigerate.
- Measuring cup
- Cheese cloth
- Milk jar (with lid)