Did you know that almond milk sales are growing
at a rate of 70 to 80% year-on-year in the UK, as consumers trade their
traditional pint of milk for a dairy-free alternative?
Health conscious individuals are reacting to
warnings about consuming too many dairy products and, whilst this dairy-free
trend has been around for decades, it has only recently hit mainstream
shoppers. An increase in lactose intolerance (the inability of some people to
digest a naturally occurring sugar in milk) has also impacted on sales.
A recent study in the British Medical
Journal suggested that drinking cow’s milk not only fails to prevent bone
fractures, it may actually double the risk of an early death.
From a nutritional point of view, almond milk
is lower in fat and calories, it's rich in phosphorus, potassium and zinc as
well as vitamins A, D and B12.
I made
some home-made raw almond milk recently and was impressed with not only the
taste, but how quick and easy it is to make!
Whilst
pre-packaged almond milk is readily available in stores, making your own almond
milk has to be a better option to control the quality and integrity of the
finished product - the freshness of the nuts, the sugar levels, and the
texture.
Home made
fresh raw almond milk contains live enzymes with no additives or
preservatives. It is fantastic to drink, put on cereals, use in smoothies and
in baking. I just can't get enough of it and I’m sure you will too!
You will need:
125g raw
almonds
480ml
water, plus more for soaking almonds
1tsp honey
or maple syrup, optional
1. Place
almonds in a large bowl and soak them by covering with an inch of water. Let
the almonds soak uncovered overnight; the longer you soak the almonds, the
creamier your milk will be.
2. Drain
and rinse the almonds from their soaking and rinse them under cool water. The
almonds should now be soft. Place the soaked almonds in a blender with 480ml
water. Blend on high speed for about two to three minutes or until blended into
a fine meal consistency. The water will be opaque and white.
3. Strain
the almonds over a large bowl using a sieve or ‘ nut bag’. Then, pour the
almond milk mixture into the strainer. Press all the almond milk from the
almond meal.
4. Taste
the milk and add honey or maple syrup if desired. Place in the refrigerator in
a sealed container for up to two days.
Top
tip: Use any leftover almonds in granola, smoothies or inside baked
apples.
Enjoy
Alison x
Sources:
http://www.
lhttp://www.telegraph.co.uk/foodanddrink/11194085/Does-drinking-milk-really-make-you-die-early.html
hhttp://www.telegraph.co.uk/finance/newsbysector/retailandconsumer/11229808/How-the-UK-is-going-crazy-for-almond-milk.htm
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