Almond Milk

By Alqualonde

Nut and seed milks were use for centuries in Europe, Asia and by the American Indians, and they are still used throughout the world as easily digestable substitutes for cows milk. Those made from Almonds or sesame seeds are excellent sources for easily assimilated calcium and they are delicious!

Ingredients

• Fresh Almond Milk
• 1/4 Cup Raw Almonds
• 1 Cup Cold Water
• 2 teaspoons pure maple syrup (optional) (I'd use Stevia instead)

Preparation

Step 1

Blanch almonds by adding them to a large skillet containing 1/2 inch boiling water, allowing them to sit in the water as it boils for about 30 seconds. The skins will loosen noticeably. Drain and pop the skins off. Place blanched almonds in a blender with 1 cup cold water. Run blender at high speed for 2 or 3 minutes until a thick white milk is formed. If you are going to drink almond milk straight, strain it through a fine sieve. If there is a lot of pulp, you have not blended it long enough. If you are going to use the almond milk in a shake, there is no need to strain.

Read more: Almond Milk Recipe http://www.formerfatguy.com/recipes/almond-milk-recipe.asp#ixzz28GN9GWVM