I, like many of you, have followed the vast rays of the rainbow selection of milk options to finally find my pot of gold at the end. Homemade, sprouted almond milk. My journey started as most—cows’ milk. Having grown up on a ranch outside Mariposa CA, it’s a staple. Moving to LA, I quickly learned that casein wasn’t ideal for human bodies--creating mucus linings in our intestines, and mucus overall. So I entered the world of soymilk. Learning about its large GMO saturation, high estrogen factor and more, I dreamingly doted over rice milk for a year or so. Then my uncle, who doubles as a food scientist, introduced me to the arsenic presence in it. The next place to turn would be store bought almond, hemp, or oat milk. I never thought it odd that a carton of fresh, organic milk can last, unrefrigerated on a shelf, for a year. With a bit of pondering, I realized that it is odd; and all the added stuff in it is nothing I need in my body.
So now you have it, each week I make a few batches of sprouted almond milk to ensure it is raw and I'm gaining the maximum nutritional benefits. Most batches result in the addition of dates, cinnamon, sea salt, and vanilla bean to have a little horchata-treat-concoction in my fridge at all times. If you’re new to this and the process sounds like a lot of work, Let me assure you that it is the easiest thing. After soaking organic raw almonds for 8hrs, it takes roughly around three minutes to make. How could you not want to consume all the vitamins, minerals, and enzymes of something capable of growing a whole tree?
1 cup almonds, soaked 8 hours and rinsed well
4 cups filtered water
1. Combine all of the ingredients in a blender, and blend until smooth and creamy. About 1 minute in a high-powered blender.
2. Strain the milk through a nut-milk bag or cheesecloth, squeezing well to extract the extra liquid. Remaining almond pulp recipes coming soon.
+ Feel free to substitute any other nuts or seeds to create a variety of milks.