With all the problems with conventional dairy, a healthy, alkalizing, inexpensive alternative is almond milk. Almond milk is a low glycemic alternative to rice milk, and doesn’t cause problems with hormone levels like soy milk does. It can be used in place of regular milk in recipes and baking. It is easy to make and has a light taste.
- Soak almonds for at least 12 hours in pure water with ½ tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. (side note: soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat. See tutorial above.)
- Rinse almonds well. Mix almonds with pure water in blender or Vitamix.
- Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it)
- Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.
- Put mixture back into blender with vanilla, soaked dates, or other sweetener.
- Pour into glass jar or pitcher and store in fridge for up to one week.