Instructional &
Informational Posts
Three cheers for food that fuels and keeps you going. Tuck into these raw eats to power your next outdoor adventure and add more zing in your day.
Creamy. Thick. Nutty. Homemade almond milk is surprisingly different from most commercial versions. It’s rich in Vitamin E, magnesium, potassium, iron, fiber and zinc. It’s also a great raw recovery drink after exercise. Try some of our variations below and be sure to try the straight-up version first.
Raw almonds are easy to find in health food stores and most major grocery stores. This almond milk recipe uses a couple of medjool dates to bring out the sweetness in the almonds.
Makes about 3½ cups
Ingredients
Method
1. Drain and rinse the soaking liquid from the almonds.
2. Blend almonds and filtered water in a blender for at least 2 minutes.
3. Strain the milk through a nut bag or cheesecloth. Allow the milk to drain through the cloth. Try not to squeeze the milk. If you have a very powerful blender and you don't mind a bit of texture in your milk you could skip the straining step.
4. Keep the milk cool until you use it. It will keep for a couple of days refrigerated. Shake before drinking.
5. The strained almond pulp is great mixed in your morning oatmeal or in muffins.
Variations to add to 1 cup of Almond Milk
These are all great cold. The Chai and Chocolate variation are also yummy warm.
--
Sara Eve Alarie writes, runs, climbs, bikes, skis and plays on her yoga mat in Canmore, Alberta. She tries to respond with wonder and awe to the beauty all around her. Her writing can be found at saraevealarie.com.
