Too often in today’s western world, we think little about where our products come from and more about their convenience. However, I am under the impression that things are turning around for the better, at a grassroots level. More people care about the production of their food and have gotten away from processed junk, while a value for artisan products has gained momentum.
No longer do I think of things in terms of the ease in which I can accomplish them, but rather of the quality I am capable of achieving. Can this be applied to something as simple as almond milk, you ask? Why yes, I believe it can. Pouring processed almond milk from a cardboard container is much less satisfying than soaking, blending, straining, and sipping your own homemade brew.
I am thoroughly convinced that those who are on the fence about almond milk, will be swayed in its favor after they enjoy what they’ve made on their own. There’s something incredibly rewarding about doing it yourself. Plus, your kid will think you’ve hung the moon.
I go to our local store and purchase organic, raw almonds from the bulk bins. I think a pound costs me somewhere around $6. This will last me for about 2 weeks. Pretty economically efficient, if you ask me.
Adapted from a recipe on PamelaSalzman.com
- 2 cups of almonds
- 5 cups of water
Soak two cups of almonds in cool water for 6-8 hours. (You can soak for longer, just store in the refrigerator.)
Strain water and peel off skins. This is easy, but monotonous. Best done while watching Downton Abbey, or discussing future plans with your dashing beau. Strain and rinse.
Add peeled almonds to the blender, along with 5 cups of cold water.
Blend well. Strain through a sieve, nutmilk bag, or cheese cloth.
Retain almond meal to be used as a nice addition to your oatmeal, smoothies, or porridge.
Store almond milk in a glass jar that you diverted from a landfill.
Enjoy your almond milk with a cup of joe, in a bowl of cereal, or as an item all its own. *Store in refrigerator for up to 5 days.