almondsmush

i was itching to concoct a drink of some sort yesterday. so i looked into making kombucha – have you ever looked into make this before? the scoby used to generate the carbonation is disgusting. i backed away.

i looked into infusing vodka with my own ingredients. this is happening. but i was out of booze. woops.

then i remembered someone telling me how easy it is to make almond milk! i hate regular milk. the taste it leaves in my mouth after eating it (unless it’s mixed with cinnamon toast crunch) is the worst. plus i just recently did a juice cleanse, which was also the worst. the best part about it was the almond milk and cinnamon combo that i was allowed to drink for dessert.

nutrition wise, why almond over skim milk? allow me.

almond milk: contains numerous antioxidants. it has no cholesterol, saturated fat, or sodium. there are 40 calories in a cup and 7 grams of sugar.

skim milk: higher in protein than almond milk. there are 80 calories in a cup and 12 grams of sugar.

ultimately, almond milk has a higher fat content but fewer calories. they both contain large amounts of calcium and vitamins. in conclusion, if you are trying to decide which one better suits you – it just depends on who you are, i guess.

almond milk

1 cup raw almonds

1. soak almonds in water overnight or for 6-8 hours.

2. rinse almonds and remove skins – this is done easily by pinching them, kind of like garbanzo beans.

3. place skinned beans in a blender or food processor and liquefy with 4 cups of water.

4. divide into 4 – 6 ounce mason jars.

variations

mason jar #1 plain almond milk

mason jar #2 plain almond milk with 1 teaspoon cinnamon

mason jar #3 and 4 processed 12 ounces of plain almond milk with 2 dates, 1 teaspoon of vanilla, and a pinch of salt – personal favorite

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