I've loved dairy since young - cheese, milk, you name it. But I didn't go unscathed by the side effects of acne and bloating. So I tried finding other sources of milk that were similar to cow's milk. I seriously hated goat's milk so that was out of the question. I dabbled around with lactose free milk (Lactofree is my favourite brand) for awhile. It was great but I was still afraid of the side effects of milk. The high calorie content of milk being one of the other disadvantages of cows' milk. Soya milk found its place in my life for awhile as well but there seems to be this link between drinking soya and breast cancer (not too sure how solid this link is but I decided to err on the side of caution).
This led me to nut milks! They didn't taste great at first but it took some getting used to. The health benefits also seemed to greatly outweigh the taste. However the brands in store proved to be disappointing. Tesco's is the closest supermarket for me and it seemed to stock only Alpro's fresh almond milk. At first, Alpro's seemed to be an okay choice but then I checked the ingredients and they only had TWO% of almonds in the whole litre of 'almond milk'! I found that hugely annoying. I absolutely hate packages that claim to be orange juice or apple juice or whatever but only have 2% of that fruit.
Anyhow, whilst being back this holiday, I found this great recipe on Nutrition Stripped for nut milks. I went out to get myself a blender to try it out immediately! It was really great.
Here's the recipe: (simply substitute almonds for other kinds of nuts if you want to!)
INGREDIENTS 1 cup raw almonds 4 cups filtered water pinch of sea salt (optional) stevia to sweeten (optional)
1. Soak the almonds in water for 4 hours, and rinse. (I soaked them in for 8 hours because my blender isn't as strong as the Vitamix that was used in the original recipe.)2. Blend all the ingredients!3. The colour should be white-ish and resemble milk.4. Use a sieve/cheesecloth/filtering cloth to filter the nut sediment from the milk.5. Store it for up to 4 days.
You can use the sediment for nut flour for gluten free baking using the recipe below!
1. Dehydrate the nut sediment by placing it on a dehydrator sheet (if you're using a dehydrator) or a cookie sheet (if you're using an oven) and spread the nut sediment flat.2. Dry: Dehydrator at 115 degrees F for 4 hours, conventional oven at 200 degrees F for 2 hours or until the mixture has become completely dry.
Hope this will motivate people to do their own nut milk! Super easy. No fuss. No side effects.