Almonds are both nutritious and healing. In this blog-article, i will show how almond milk and its fermented version (yogurt) are made (Section A). Thereafter, I will described a few of its benefits (Section B).
How to make Almond milk and Yogurt
Almond milk is made by blending almonds with water and then straining the mixture to remove the solids. It can also be made by adding water to almond butter. It has a pleasant, nutty flavor and is quite among vegans and those who are allergic or intolerant to dairy or soy.
You can find almond milk in most supermarkets, usually in the health food section. It is also very easy to make at home. For health reasons, it is best to choose almond milk that does not contain added sugar, carrageenan, artificial sweeteners, salt, thickeners, stabilizers, and other iffy ingredients. Plus, it comes in packaging BPA. .
Homemade almond milk, on the other hand, is incredibly simple and affordable if you prefer cashew, hazelnut, or even coconut milk, you can substitute those nuts or seeds for almonds in the recipe.
1 cup whole raw, organic almonds
2 cups cold water
Blender or food processor
A nut milk bag or a piece of clean muslin
Put the almonds in a large glass jar, cover them with water, and let soak overnight on the counter. Drain off the soaking water. For extra-creamy, naturally sweeter milk, put the almonds back in the jar, rinsing them every 8 to 12 hours, for up to two more days. This “sprouting” process brings out the nuts’ natural sugars. When you’re ready to make the milk, rinse the almonds in clean water.
Put them in your blender or food processor and add the two cups of water. Pulse a few times to break up the almonds, then blend on high until very smooth, stopping to scrape down the sides as needed. This takes about two minutes in my blender, perhaps twice as long in my food processor.
Prepare your nut milk bag per the manufacturer’s instructions and get a bowl to catch the milk, or line a colander with clean muslin and place that over a bowl. I usually go the latter route, so I boil my muslin in a saucepan full of water for five minutes first to sterilize it. Strain your blended almonds in your bag or lined colander, collecting the milk in the bowl below. Twist the top of the bag or cloth to squeeze out as much milk as possible. When you’ve gotten as much as you can out of your puree, pour the milk into a glass jar or bottle.
After chilling it, either use the milk immediately or store it for up to two days in a covered glass container in the refrigerator. Shake well before using.
Add Some Flavor
One of the great things about almond milk is that it tastes good to most people on its own (unlike soy milk, which I find pretty bean-y), but if you prefer sweetened or flavored milk, here are a few mix-and-match ideas.
Toss one pitted, chopped date into the blender with the almonds at the beginning of blending process to add natural sweetness, or toss in a quarter of a vanilla bean, snapped into short pieces, with the almonds at the beginning of the blending process. You can also add ¼ teaspoon of ground nutmeg, cinnamon, or pumpkin pie spice blend before blending, or you can sweeten the finished milk with a little honey, a pinch of stevia powder, maple syrup. You may choose to flavor the finished milk with ½ teaspoon of organic vanilla extract, or add instant coffee or very strong brewed coffee to the finished milk, or mix the finished milk with your favorite chocolate milk mix.
The Waste can be used for dehydrated crackers or More
The leftover almond puree, essentially a moist almond meal, is a wonderful high-fiber food that can be added to this Awesome Almond Smoothie, hot cereal, pancake batter, muffin batter, or other baked goods. When you use it, just cut back a bit on the liquid ingredients called for. If you aren’t using it right away, refrigerate the puree for up to two days. You can also dry out the almond meal to use in baked goods. To do so, spread the puree out thin on a baking sheet, dry it in a very low oven until crisp—two to three hours—and break the chunks up into a meal in your blender or food processor.
veggies! Ingredients (Almond Coconut Milk)
• 1 Cup Almonds (Soaked 24 hours)
• 3 Cups Coconut water
• 1 Cup Coconut Meat (from a young coconut)
• Dash Himalayan Salt
• Dash Cinnamon
• 2 heaping TBS Liyf Essentials
Ingredients (Green Juice)
• 1 Bunch Black Kale (or any Kale you can get)
• 1 Bunch Parsley
• 1 Bunch Cilantro
• 1 Bunch Celery
• 1 Cucumber
• 1 Apple
Preparation (Almond Milk)
Blend Almonds & water thoroughly until smooth
Strain mixture through a nut bag or a fine strainer and collect the milk in a bowl.
Pour the milk back into blender and add rest of ingredients.
Preparation (Green Juice)
Place all ingredients through a Juicer. (Lou recommends the Green Star Elite Juicer)
Preparation (Gorilla Milk)
Fill the Blender with 1/2 Green Juice and 1/2 Almond Coconut Milk. Blend and Enjohttps://puradyme.com/lifestyle/recipes/gorilla-milk/https://puradyme.com/lifestyle/recipes/gorilla-milk/https://puradyme.com/lifestyle/recipes/gorilla-milk/y!!
**You can adjust the level of green juice to your needs and slowly work your way up to a 50/50 ratio!
Lou’s Tip: *If you do not have a juicer, it is OK to use a blender, though you may have to use purified water to get the mixture to blend. If you use a blender, pour juice through a nut bag or fine strainer and collect juice in a bowl.
Recipe by Lou Corona
Recommended PuraDyme Products For This Reci
predigested so it’s much easier to assimilate, metabolize and convert into energy, muscle, hair, skin and bones and keep the system running clean and efficient!
Lou’s Tip: Young coconuts are one of the greatest health treats on the planet! The water contained in young coconuts is nature’s filtered water, and the meat contains essential fatty acids that fight Candida, bacteria, and aid greatly in enhancing overall health.
• 1 Cup Almonds (Soaked 24 hours)
• 1 1/2 Cups Fresh Coconut Meat (From Young Thai Coconut) with Water
• 1/2 Tsp. LiyfBiotic
• 2 TBS. Liyf Essentials
Blend ingredients in a blender until smooth.
Strain with an 8 inch strainer to sift out any coconut shells or almond skins.
Pour the mixture into a sealable container & allow the mixture to stand, covered with a paper towel, for 3 hours on a warm day and 4-6 hours on a cool day. (This will allow the fermentation).
Use the nut culture on fruit, in smoothies, pates, salad dressings, or eat plain. Seal and store the remainder in the refrigerator. The nut culture will keep up to 3-4 days but will continue to get more cultured each day. Once it culturizes it will have a slight zing to it, and each day that zing will get stronger. If the yogurt turns pink DO NOT EAT IT.
Eat from 1 to 2 cups each day. For athletes or people trying to build lean muscle can eat more.
*Keep about 2 tablespoons of the mixture as a starter to add to the next batch, which will produce a more active culture – and in a shorter amount of time. You will not need to use Liyfbiotic powder if you are using a small amount from the previous batch.
Recipe by Lou Corona Video produce by Moms In Charge – A Non profit Organization supporting the Kids of America.
Controlled studies have linked whole almonds to a variety of health benefits, but many of them may not apply to almond milk.
This is because almond milk is strained and usually made from blanched (skinless) almonds. Most of the fiber and a large portion of its antioxidants have been removed.
Second, almond milk is watered down and a much less concentrated source of nutrients than whole almonds.
The concentration of nutrients in almond milk depends on how many almonds were used to make it, how much water was used and whether it contains any added vitamins and minerals.
For instance, around 72 almonds (86 grams) may be used to make one cup (262 grams) of homemade almond milk, whereas commercial almond milk is generally much more diluted (1).
Here are the seven main health benefits of drinking almond milk.
1. It is nutritious
They frequently contain added vitamin D, calcium and protein, making them more similar to regular milk in nutritional content.
However, almond milk is naturally rich in several vitamins and minerals, especially vitamin E.
Some of the minerals in almond milk are not absorbed as well as those found in milk. This is partly because almonds contain phytic acid, an antinutrient that reduces the absorption of iron, zinc, and magnesium (4, 5, 6, 7).
2. It is low in calories
Although almonds are 50% fat and high in calories, commercial almond milk is a low-calorie beverage.
This means that you can drink a lot of it without having to worry about weight gain. It is also nutrient dense, providing lots of nutrients relative to its calorie content.
Producers of almond milk dilute it with water to make its fat content similar to that of low-fat milk, which is around 1% fat.
3. Unsweetened almond milk doesn’t raise blood sugar
Unsweetened almond milk may be suitable for people with diabetes.
A large part of the almond milk on the market is loaded with added sugar.
Sugar-free almond milk, on the other hand, is a low-carb beverage, containing only 0.6% carbs (1.5 grams) per cup (2).
In comparison, low-fat cow’s milk contains 5% carbs, totaling 12 grams in one cup (3).
Almond milk is also high in fat and protein relative to its carb content. For this reason, it doesn’t cause a spike in blood sugar levels, making it suitable for diabetics, as well as those who are on a low-carb diet.
However, make sure to read the ingredient lists and select products that are as pure as possible.
Bottom Line: Almond milk is a low-carb beverage, making it a perfect choice for people on a low-carb diet, as well as those who need to keep a check on their blood sugar levels.
4. It is dairy-free
Almond milk contains no cow’s milk or other animal products, making it a great option for vegans and those who are intolerant or allergic to milk.
5. Enriched almond milk may strengthen your bones
Dairy products are the richest dietary source of calcium. In contrast, almonds are a poor source.
As a result, enriched almond milk is an excellent calcium source for people who don’t consume dairy products, such as vegans or those who are intolerant to lactose or allergic to milk.
Bottom Line: Almond milk is often enriched with calcium, making it an excellent source. Regular consumption of enriched almond milk may reduce the risk of osteoporosis among those who don’t consume dairy products.
6. It may reduce the risk of heart disease
Almond milk is 1% oil by weight, around 90% of which is unsaturated. The fatty acid profile of almond oil is the following (2):
Oleic acid, the main fatty acid in almond oil, has been linked to beneficial changes in blood lipids (14).
One study in healthy adults showed that eating 66 grams of almonds or almond oil every day for six weeks reduced their levels of “bad” LDL cholesterol by 6% and triglycerides by 14%, as well as increased their “good” HDL cholesterol by 6% (15).
These beneficial changes in the blood lipid profile are associated with a reduced risk of heart disease (16).
Although about 50% of the calories in almond milk come from fat, it is generally a low-fat product and probably doesn’t have a significant impact on your blood lipid profile.
However, it is a rich source of vitamin E, providing around half of the RDI in one cup (2).
Vitamin E is believed to be responsible for many of the health benefits of almonds. It protects lipids against oxidation, reducing the levels of oxidized LDL cholesterol, which is a risk factor for heart disease (17, 18).
Drink it straight up, pour it on cereal, add it to healthy smoothie recipes, or use it in just about any recipe that calls for milk, including cream sauces, puddings, salad dressings, and baked goods.
Carrageenan Dangers & Side Effects
Researchers and health advocates who insist that carrageenan is dangerous usually quote one of the many studies that supposed link the seaweed food additive to:
•Ulcerative colitis (6)
•Fetal toxicity & birth defects (7)
•Glucose intolerance and insulin resistance (11)
•Liver cancer (13)
•Immune suppression (14)
•Promoting the growth of abnormal colon glands, which are precursors to polyps (15)
Independent carrageenan experts like Joanne Tobacman, MD, associate professor of clinical medicine at theUniversity of Illinois at Chicago, insists that carrageenan exposure clearly causes inflammation; the amount of carrageenan in food products is sufficient to cause inflammation; and degraded carrageenan and food-grade carrageenan are both harmful. (16)