Make your own Almond Milk with this DIY Almond Milk Recipe. Cow’s dairy can be difficult to digest and many children, as well as adults, can experience sensitivity to drinking cow’s dairy.
It is easy to make a healthy replacement such as this Almond Milk recipe that is easy to digest and is anti-inflammatory.
While venting to a friend about not knowing what to cook for my daughter anymore these days (because of her multiple food allergies), she told me of an expert that puts together raw food creations. This expert is Beth Wilke. I have been working with Beth and she is a wealth of knowledge. Beth Wilke is a Raw Food Chef, and has owned a company devoted to educating health enthusiasts about the natural, whole food nutritional lifestyle.
The following recipe will ‘wow’ your kids tastebuds! This article was originally posted in 2015 but I’ve found myself returning to it as I still make my own almond milk thanks to this recipe. So, I thought I’d bring it back…
ALMOND MILK RECIPE – (makes 1 Cup)
2 Tablespoons – raw almonds (roughly a small handful)
1 1/4 Cup – filtered water
1 – Medjool date* (found in produce department)
1/8 – teaspoon of vanilla extract (optional)
*split date in half and remove hard seed; dispose of seed.
Blend all of the above in a blender until smooth. For a smooth (pulp free) milk, strain the milk through a paint strainer cloth (found in a hardware store) or nut/milk bag (found on-line). A cheese cloth will not work as well. If using the milk in smoothie or over cereal, some moms prefer to leave the pulp in for extra fiber.
Beth offers a series of classes to help individuals achieve their health and weight goals with outstanding results.
See REVIEWS / RECIPES for more recipes
Store in a jar with a lid. This Almond Milk raw food recipe will last up to 3 days in the refrigerator.
