Wednesday, August 26, 2015

Making your own almond milk

Recently I wrote about true cinnamon and its health benefits compared to the cheaper store cinnamon we buy in the average  store. read that article Here

Today I am going to make almond milk. My husband and I are preparing for a diet and change of life in eating in our future   we have already cut alot out of our lives because of diabetes  we have to keep pushing forward with changes. why make your own almond milk one a little thing called  carrageenan a seaweed-based additive. It is extremely inflammatory Carrageenan is not digestible and has no nutritional value.

-wiki says - Carrageenans or carrageenins (/ˌkærəˈɡiːnənz/ karr-ə-ghee-nənz from Irish carraigín, "little rock") are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins.

and 2 Almond milk is not that hard to make

Place 1 cup of raw almonds in a bowl or Mason jar and cover with water. Soak for 24 hours in the refrigerator.  Drain the water off and start fresh for making the milk.
In a powerful blender. combine soaked almonds and 4 cups of filtered water. Blitz for 1-2 minutes or until the nuts are completely broken down.
The almonds blended pretty easily. I used a almond nut milk bag squeeze and put it in a
mason jar
 give almond milk some flavor by adding some cinnamon and nutmeg.
Keep in a tightly covered container. like a mason jar. Stays fresh for about 3 days.

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