Almond milk is naturally lactose-free, containing no fat and low in calories. is low in calories. Although Almond mill lacks calcium and vitamin D, there are other ways of obtaining such valuable nutrients.
“An estimated 65% of human adults (and most adult mammals) downregulate [decrease] the production of intestinal lactase after weaning. Lactase is necessary for the digestion of lactose, the main carbohydrate in milk, and without it, milk consumption can lead to bloating, flatulence, cramps, and nausea. Continued production of lactase throughout adult life (lactase persistence, LP) is a genetically determined trait and is found at moderate to high frequencies in Europeans and some African, Middle Eastern and Southern Asian populations.”
Itan Yuval, Ph.D. “A Worldwide Correlation of Lactase Persistence Phenotype and Genotypes”
Almond milk may support weight loss, strengthening of the bones, improvement of vision, and a healthy heart. In addition, balancing blood pressure; ensuring properly-functioning kidneys. Another essential benefit, almond milk is a healthy alternative for nursing mothers’ milk.
Almonds alone use about 10 percent of California’s total water supply each year. That’s nuts. But almonds are also the state’s most lucrative exported agricultural product, with California producing 80 percent of the world’s supply. Alfalfa hay requires even more water, about 15 percent of the state’s supply. Source
Experience the nutty, creamy flavor of homemade almond milk.
Ways to substitute dairy milk for almond milk
Add to your cereal
Mix into your coffee or tea
Blend with your smoothies
Thicken soups, sauces and salad dressings
Replace in baking recipes
Save the remaining almond pulp to make desserts or cheese-like dips
Almond milk is a very versatile amazing milk substitute for— Lactose Intolerance substitute.
Make your own almond milk!
Make your own almond milk!
Serves: About 2 quarts
You will need:
2 cups raw almonds
Purified water for soaking the almonds
6-8 cups of water
Sweeteners are optional. Usually, I add agave and vanilla extract.
Blender or food processor
Fine-mesh nut bag or cheesecloth
1. First, you will need to soak the almonds overnight. Drain rinse and change the water, soak for another 5- 8 hours. Drain almonds for a second time.
After soaking, transfer your almonds to the blender, add purified water to the almonds into the blender. For example, 1 cup soaked nuts to 3 cups water.
Blend thoroughly. You can prepare thin or thick milk; use less water for a thicker outcome. Blend for about 3-4 minutes; you will notice the almonds breaking down into the meal. Outcome: a very fine meal and the water should be an off-white color.
Next, Slowly pour the mixture into the filter, such as cheesecloth or milk bag; it’s easier if you place your straining bag over a cup or bowl.
- Gently press, you will notice the almond milk extracting from the almond meal. Gather the cloth around the almond mixture and turn, squeezing and press at the same time. Obtain as much almond milk as possible.
The last step, sweeten to taste.
Store the milk in a glass container with tightly sealing lids.
Keep for about 4 days.
Jessica is a rising new face of vegan culinary cuisine who takes pride in her craft as a recipe designer and holistic lifestyle educator. New Living encouraging others to shift towards a wholesome lifestyle; in addition, cultivating the common mindset into understanding that healthy living is a lifelong process, not just a diet plan.