Almond Milk
This is an ultra-quick and easy drink and an excellent source of protein and calcium for vegetarians. It also makes a great substitute for milk or yoghourt in smoothies. Buy nuts from shops with a rapid turnover and store them in the fridge, since old nuts go rancid and will taste terrible.
Ayurveda considers almonds one of the best nuts. Ayurveda also advises not eating the skin of the almond because it may irritate the gut lining. To remove skins and to begin the germination process of the almond (which improves digestibility and adds nutrients) soak them overnight and peel in the morning. It is even easier to hot soak almonds for 5 minutes, drain and rinse and soak as well over night.
Almond is the only nut to alkalize the blood; all others acidify.
Nutrition: Vitamin E, minerals (high in Calcium), and protein, especially for vegetarians
Storage: 2-3 days in fridge
Soak 1 cup of almonds overnight, rain and rinse well or follow process above.
Blend with 3 cups of water until white milk has formed. Strain through a nut milk bag and put back into blender. Add 1 teaspoon vanilla extract and 1 date (pitted) and blend once again.
Caution
- Do not give nuts to babies if there is any family history of allergies!
- Almonds can exacerbate phlegm and sputum if the person has damp signs as sluggishness, thick, greasy tongue coating, and oedema.
Tip
You can also use walnuts, pecans or other nuts and seeds like hemp- or sesame seeds to make dairy free milk.
Another easy recipe to make almond milk
Soak 1 cup of almonds overnight, rain and rinse well. Blend with 3 cups of water until white milk has formed. Strain through a nut milk bag or fine muslin and put back into blender. Add 1 teaspoon vanilla extract and 1 date (pitted) - optional and blend once again.