Almond Joy

 Photo courtesy of the adorable  Road to Less Cake

Photo courtesy of the adorable Road to Less Cake

I now love almond milk thanks to a recipe I found on nutritionist Kathie Madonna Swift's website.

For a delicious breakfast smoothie or snack, I prepare my own almond milk using the recipe below. I then add 1-2 tablespoons of organic coconut oil, a ripe organic banana or two [not over-ripe or under-ripe], and some organic cinnamon.

Soaking the almonds overnight in water is a must, but I don't bother to strain them with a cheese cloth. While I like the chunkier texture, not every one does.

I didn't know why almonds should be soaked so I emailed Kathie Swift and asked her why. She explained that "Almonds have toxic enzyme inhibitors which protect them from sprouting too soon. By soaking almonds you release these inhibitors and allow the almonds to begin the sprouting process. A sprouted nut additionally provides extra nutrients and soaking them greatly aids our ability to digest them."   

Now, that's a swift reply! Kathie lives and works right here in Lenox, Massachusetts as a registered dietitian nutritionist in the field of integrative and holistic nutrition. She is one of the many trusted health and wellness super-stars that "we locals" are lucky to know.  

Almond Nut Milk recipe by Chef Caroline Nation

This is a FODMAPs - Foundation Recipes [Click here, if you'd like to learn what a FODMAP is.] 

Fresh homemade almond milk is easy to make from scratch. Use your homemade almond
milk in smoothies, shakes and soups if you like.
Servings: 3 cups
Prep Time: 5 minutes plus soaking time
Ingredients

  • 1 cup raw almonds
  • Water for soaking nuts
  • 3 cups water
  • ½ teaspoon vanilla (optional)

Preparation
Soak the almonds in water overnight or for at least 6 hours.
Drain water from the almonds and discard. Blend 3 cups water, almonds and vanilla until
well blended and almost smooth.
Strain the blended almond mixture using cheesecloth or other strainer.
Homemade raw almond milk will keep well in the refrigerator for three to four days.

Variation: Once coconut milk is made, add in blender 1-2 tablespoons of organic coconut oil, a ripe organic banana or two [not over-ripe or under-ripe], and some organic cinnamon