Lately I’ve been making fresh almond milk, since one of the vendors at my local, Sunday Brentwood Farmer’s Market sells raw almonds for a really low price. The fresh almond milk tastes so incredible—especially in my chai tea.

Nutritional Content: According to studies, almonds are one of the most heart healthy foods around, and may also help you lower your risk for weight. (A 28-month study involving 8,865 adult men and women in Spain, found that participants who ate nuts at least two times per week were 31% less likely to gain weight than were participants who never or almost never ate nuts.) Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil that are associated with reduced risk of heart disease. They are an excellent good source of vitamin E, manganese, biotin, and copper. Almonds are a good source of magnesium, molydenum, riboflavin (vitamin B2), and phosphorus. These are key minerals and vitamins integral to your bodies energy production—so you’ll have more energy to workout!

Homemade Almond Milk Recipe

 

Ingredients

1 cup raw almonds, soaked
3 1/2 cups filtered water
3 T. honey
1 tsp. real vanilla extract
Small pinch fine sea salt

 

Directions

l. Place almonds in a bowl and cover with a couple inches of water. Soak almonds in water overnight. Rinse and drain well, then remove husks by hand. (This should be easy once they are well soaked.

2. Place drained almonds into a blender along with the filtered water, honey, salt and vanilla. Blend on the highest speed for about 1 minute.

3. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. (I skip this step, as I like the pulp in my almond milk.)

Yields: 3 ½ cups. Store in the fridge for up to 5 days.

NOTE: You can use another sweetener of your choice, such as maple syrup or sweet, pitted dates instead of honey. Try saving the almond pulp to use in homemade granola.