Loved by Asma Hilal Lootah of The Hundred Pilates Studio Dubai, Almond milk is the freshest milk substitute leaking onto our cafe menus since soy and is flushing out yogurt from our smoothies with the promise of freedom from… just about everything. No lactose, no gluten, no casein, no soy, no cholesterol and no worries of grass-fed this or corn-fed that. Consider it a 21st century nutritional strainer, we’re getting all the good stuff without the controversy. And the best way to get a hold of it? Make it yourself.
5 easy steps to making almond milk
Ingredients:
- 1 cup raw almonds
- water for soaking nuts
- 3 cups water
- 2 dates (optional)
- 1/2 tsp vanilla (optional)
Preparation:
Soak the almonds in water overnight or for at least 6 hours.
Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth.
Strain the blended almond mixture using a cheesecloth or other strainer.
Homemade raw almond milk will keep well in the refrigerator for three or four days.
Mix into yogurt, dishes or simply sip it on its own!
Nutritional value
One cup of sprouted organic almond milk contains a trillion (okay, maybe not quite that) vitamins and minerals including vitamin E, magnesium, potassium, manganese, phosphorous, selenium, iron, fiber, zinc & calcium! PHEW. And despite its nutty full flavor, almond milk is lower in fat than other dairy products.
Nutrition Info (per 1 cup) : 60 calories, 2.5g of fat, 1g of protein, 50% of you daily Vitamin E intake, 25% Vitamin D
