One of the first changes that I made, when I set out to eat more mindfully was switching from cow’s milk to almond milk. Almonds are full of nutrition: they are rich in nutrients like vitamin E, magnesium, iron, fiber and calcium, to name a few. Almond milk is easier to digest than lactose milk, and doesn’t have all those nasty antibiotics, hormones and GMOs that are given/fed to cows. Score a billion, for me!
I started out using the store-bought almond milk, and even though I felt better without the dairy, I couldn’t ignore the long list of ingredients on the box; mostly preservatives that I couldn’t pronounce. When I heard that I could make my own, I was intrigued. When I made it for the first time and it tasted just as good as the store bought ones, I was ecstatic and haven’t gone back since.
1 cup of Raw, Unblanched, Unsalted Almonds
4 cups Filtered Water
3 tbsp Organic Maple Syrup (the real stuff, NOT Aunt Jemima)
1 tsp Cinnamon
- Soak almonds overnight
- Strain almonds and place in blender along with other ingredients.
- Blend until smooth. Add more water if necessary and repeat blending.
- Strain the mixture using a clean dish cloth, draped over a bowl.
- Pour strained milk into a jug, refrigerate, and enjoy!