How almond milk changed my life

When I discovered how to make almond milk, it felt like I had discovered the atom. It solved so many problems! I didn't want to have cow's milk (dairy products are just horrible for you) and I wasn't happy with the brands available in the stores.

I was too nervous about trying it and thought it would require someone with great cooking skills (which I didn't have). So I kept putting it off.

Then, one day I came across this almond milk recipe in a raw cookbook. It seemed easy so I decided to try it.

I never looked back! Making home-made almond milk changed my life.

I loved it. My kids loved it. And best of all, it tasted so rich, creamy and delicious! I got so excited; I wanted to shout it from the rooftops. So I put it up on my blog.

To date, this almond milk recipe is by far the most popular post on my blog, even months after putting it up. Just like I was, people were ready for a better-tasting, healthier form of milk for their daily use!

With some trial and error, here's the final method with the ratios that I like:

Take 1 1/2 cups of raw, unroasted, unsalted almonds and soak them in mineral water for at least 4 hours. I usually soak the almonds in the morning and make the milk before I go to bed. You can leave the skin on the almonds or remove them as you wish. I usually leave them on.

Then, drain the water, and put the soaked almonds in the blender. Add 3 cups of fresh mineral water to that. And blend.

You can sweeten the almond milk to your liking. I like to put two tsp. of raw honey. Or you can add 4-5 soft dates, or even some vanilla extract or cinnamon if you like.

Blend very well and sift with a cheese cloth (or any cotton cloth) into a bottle and put it in the fridge to chill. Make sure it is sealed. I use glass bottles that have a screw-on lid. If it is well-sealed, it can keep in the fridge for up to three days.

It's so simple!

And if you use organic almonds, you'll have organic almond milk.

You can have the almond milk with muesli or porridge in the morning. Or you can add it to any recipe that requires regular milk; it works as a great substitute (even with cake mixes and pancakes). I even make a beautiful hot chocolate with almond milk and pure organic cocoa powder; it is luscious!

You can control the 'creaminess' by increasing or reducing the water you add. Of course, it goes without saying that you'll get more of the benefits of the almonds and their oils if you drink it unheated.

I love almond milk because it has the same creaminess as full-fat milk. It also tastes great and kids usually accept it readily. Also, it contains the very essential calcium and magnesium in better ratios than any other milk as well as the all-important essential oils.

That's not all ...

When you're done making the almond milk, you usually end up with a lump of dry almond residue. Most people throw it out, but you can try using it for certain recipes or you can do what I do, use it as a facial scrub!

I got this idea from one of my clients who made a powerful switch to almond milk after she found out that cow's milk and soya milk are no good. She is now a big fan of almond milk, just like I am! But she has gone a step further.

She suggested making the almond residue into a scrub. She said she mixes it with a bit of honey and uses it as a scrub for the face and even for the whole body!

So I went home and made sure to keep the almond residue after making that day's batch of almond milk.

I then poured in some honey and had a lot of fun mixing it together while eating most of it.

I used it as a facial scrub, and I must say she was absolutely right. It was wonderful. It leaves the skin so smooth and soft! You will only believe me when you try it. I guess you can make the scrub more sticky and use it as a mask (maybe mixed in with yoghurt). I can't wait to have an almond bath next time!

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