My last post was quite popular, and spurred many a conversation about almond milk. Why bother making my own? Can’t I just buy it in a store? My response, make your own! Recipe is below, but here is the reasoning why one should bother.
Below are two images of almond milk sold in Whole Foods. Here’s the ingredients list, and then some information about what these ingredients are:
- Organic Almond milk (Water, almonds). Ok, cool. Why not just stop here?!
- Tricalcium Phosphate, a calcium supplement usually from bone ash or rocks and often used to add smoothness to processed foods, and may be linked to lung cancer.
- Potassium Citrate, flavor enhancer and neutralizing agent. (Why is this in the milk?!)
- Locust bean gum, thickening agent derived from the carob tree. Can be harmful to those with GI issues.
- Gellan gum, thickener produced by bacterial fermentation. Not recommended for those with GI issues or sensitive digestion
- Organic sunflower lecithin, natural emulsifier
- Vitamin A Palmitate, synthetic version of Vitamin A that can’t be used by the body and is associated with tumor enhancement, joint disorders, immune suppression. And the list goes on!
- Ergocaloferol (Vitamin D2), the dangers of Vitamin D2 are well documented, and one should run from the stuff with great speed!
- De-Alpha Tocopherol Acedtate (Vitamin E), linked to prostate cancer. Lovely!
So….. what to do?! If you can’t drink raw milk for any reason, make your almond milk at home!
Here’s the extremely easy recipe:
- 1 cup of almonds
- 2-3 cups of water, to desired
- 1/4 cup or less of maple syrup
- pinch of salt
Blend all ingredients in a food processor or high-powered blender until well mixed and nuts are properly broken down. Then pour mixture into a bowl through a fine strainer. Let sit for 30 minutes or so to ensure all the liquid has drained. Keep refrigerated until you’re ready to use it. YUM!