March is National Nutrition Month! Utilize the many resources available to kick-start your body into it’s healthiest version of SELF! How’s some extra protein for starters?
One of the best advantages of social media is getting to meet amazing people with whom we may not have otherwise connected. Amy from Simply Sugar & Gluten-Free has earned her place on my list of Fabulous Finds Online with her wonderful recipes that not only look and sound delicious, but serve as healthy alternatives to foods my family enjoys. This month, I’m sharing this recipe with you, one I’ve used (in a slight variation) since 2005. Almond milk is an excellent protein source, omega fatty acids, potassium, iron, calcium, and vitamin E, among other nutrients. Oh, and it’s delicious! Now, why buy it when you can make it at home for less money? You’re welcome!
Homemade Almond Milk Recipe
makes 2 cups
1/2 cup almonds
enough filtered water to cover almonds for soaking
2 cups filtered water
optional: a pinch of salt, vanilla, and your choice of sweetener
Place almonds in a quart mason jar and cover with several inches of filtered water. Put the lid on the jar and soak at room temperature overnight.
Rinse almonds well, then place in your blender or Vitamix and mix on high for 2 minutes, or until desired consistency is reached. Pour almond milk through a fine mesh strainer lined with cheesecloth. Gently squeeze cheesecloth to remove and remaining liquid.
Refrigerate in mason jars for optimal freshness. It will stay fresh about the same amount of time as dairy milk, 7 – 10 days.