Whether you love it or think it’s more than a little bit weird, there’s no denying that almond milk has officially gone mainstream—Grocery stores all over the country are stocking up and watching it fly off the shelves. So what is it, exactly?
Almond milk has a mild, slightly sweet taste that’s become popular among people who can’t or prefer not to drink cow’s and soy milk.
An 8-ounce servings ranges from 40-8- calories and usually packs about 20% of your daily calcium requirements, plus vitamins D and E. Most brands have about 1 g of protein per serving.
It’s also very easy to make your own almond milk at home.
You will need:
• 1/3 c raw almonds (organic is best)
• 2 c Water plus more for soaking
• A pot
• A blender
• A mesh strainer
Directions:
1. Soak almonds overnight. The next day, drain almonds and place with 2 c fresh water into blender.
2. Put the lid on and blend until you’ve crushed as many of the nuts as you can and the milk is creamy and white. You may have to stop the blender a few times to scrape the sides or remove nuts from under the blade.
3. Position mesh strainer over a wide-mouthed container or jar and pour almond milk through. Set the pulverized nuts aside. Sure you can toss them, but why not use them to make something else? Almond meal is great in everything from pie crusts to cookies.
Explaining Almond Milk
Photo courtsey of Quick & Easy Recipes
Whether you love it or think it’s more than a little bit weird, there’s no denying that almond milk has officially gone mainstream—Grocery stores all over the country are stocking up and watching it fly off the shelves. So what is it, exactly?
Almond milk has a mild, slightly sweet taste that’s become popular among people who can’t or prefer not to drink cow’s and soy milk.
An 8-ounce servings ranges from 40-8- calories and usually packs about 20% of your daily calcium requirements, plus vitamins D and E. Most brands have about 1 g of protein per serving.
It’s also very easy to make your own almond milk at home.
You will need:
• 1/3 c raw almonds (organic is best)
• 2 c Water plus more for soaking
• A pot
• A blender
• A mesh strainer
Directions:
1. Soak almonds overnight. The next day, drain almonds and place with 2 c fresh water into blender.
2. Put the lid on and blend until you’ve crushed as many of the nuts as you can and the milk is creamy and white. You may have to stop the blender a few times to scrape the sides or remove nuts from under the blade.
3. Position mesh strainer over a wide-mouthed container or jar and pour almond milk through. Set the pulverized nuts aside. Sure you can toss them, but why not use them to make something else? Almond meal is great in everything from pie crusts to cookies.