Change is an undeniable force that impacts everything. Nothing in the physical world, either on Earth or in the Universe itself, is able to resist change and ultimate decay. Supernovas, for exampl ...View Article
You are using an outdated browser. Please upgrade your browser to improve your experience.
Bernice Johnson, D.C. * Jin Kim, D.C.
605 East Central Avenue
Winter Haven, FL 33880-3056
Homemade almond milk is more nutritious than boxed nondairy milks, yet it takes only minutes to make.
Yield: 2½ cups, 2 servings
2½ cups water
1½ cups soaked almonds
3 pitted medjool dates, soaked
½ teaspoon vanilla extract (optional)
Place 1½ cups of the water and the almonds, dates and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth. Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk. Discard the pulp left in the strainer. Transfer the milk to a sealed container and store in the refrigerator. Almond Milk will keep for five days. It will separate, so shake well before using.
For Honey or Agave Almond Milk: Omit the dates and add 2 teaspoons honey or agave nectar. For Almond Milk with Stevia: Stevia is a naturally sweet herb that can be used if you are avoiding fruit sugar and other sweeteners. Omit the dates and add 1 packet (¼ teaspoon) stevia powder or 4 drops liquid stevia.