Almond Milk: A Delicious Alternative To Dairy
There is something so comforting about a tall glass of milk. Whether it is because your mum, grandma, or endearing aunt served you a sweet thimble of milk before they tucked you in as a child or perhaps it’s that intrinsic connection to the life of a mother. In Ayurveda, organic, whole, non-homogenized milk is very nourishing to the tissues when digested properly, helps to balance emotions, and promotes a good night sleep.
Unfortunately, milk today is loaded with antibiotics, chemicals, BGH (Bovine Growth Hormone), not to mention its lost the majority of any health benefits from the pasteurization process. This leaves it a dead food, devoid of valuable enzymes, that causes excess mucous in the body, which can inflame the sinuses, disturb the digestive environment, among a host of other imbalances.
But where will I get all my calcium from? you may ask. It is possible to obtain your calcium from dark green vegetables. The darker the better. Cooked collard greens and kale are especially good. Raw Milk offers an alternative, as it has not undergone the pasteurization process. Controversy there may be over raw milk, here is a site for your to further peruse for yourself and make your best judgement. (http://www.raw-milk-facts.com/About_Raw_Milk.html)
Cow’s milk aside, an absolutely HEALTH-FILLED, DELICIOUS, CREAMY, DIGESTIBLE alternative to milk is this fantastic ALMOND MILK. It is simple to make, and it begs you to be creative with the opportunity to add spices such as cinnamon and nutmeg, raw cacao powder and mint for excellent mint chocolate milk, or whatever your heart desires!!
Almonds offers a wide range of nutrients, including high protein, fiber, calcium, and magnesium which promotes a healthy heart and help to maintain healthy cholesterol levels. Almonds also contain phenylalanine, a brain-boosting chemical that aids healthy development of our cognitive functions. The infamous Tryptophan in almonds support brain development, decreasing stress, and promoting stable moods.
For pregnant women, almonds may help reduce birth defects, being that they are high in folic acid and Vitamin B. The Vitamin E content contributes to its high antioxidant effect, and its copper content improves nerve functioning and bone development. This nut is truly a SUPERFOOD! Almonds aid in external beauty as well, offering skin, hair, and nail support with its Vitamin B.
So let’s make sure you are able to assimilate all of these life enhancing nutrients effectively to receive its full benefit.
To begin, soak the almonds for 6-8 hours. Almonds have a membrane coating, an enzyme inhibitor, to protect the nuts from pre-germinating in the wild. However, this coating is very hard to digest. Have you ever wondered why after eating just a small handful of nuts you feel so full? This is due to the enzyme inhibitor around it’s nourishing center. Soaking them deactivates the membrane and allows your body to assimilate the protein and other nutrients much more effectively.
To note, this will change the texture of the almonds, however, I enjoy the texture, they taste more alive. Don’t soak too many at once, because once they are soaked, they will only stay fresh in the fridge for 2-3 days.
Ayurveda recommends blanching the almonds after soaking to remove the skin.
Recipe:
1 cup raw almonds (organic and raw if available.)
water for soaking nuts
3 cups water
2 dates (optional)
1/2 tsp vanilla (optional)
Procedure:
Soak the almonds in filtered water overnight for at least 6 hours.
Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates (vanilla optional) until well blended and almost smooth.
Strain the blended almond mixture using a cheesecloth or other strainer.
This homemade raw almond milk will keep well in the refrigerator for three or four days.
You may drink this almond milk plain, add into your smoothies, or other raw food recipes. In the same fashion, while adjusting soaking times, you can make cashew milk, brazil nut milk, and hazelnut milk.
