Sometimes I find myself standing in front of the refrigerator with the door open, observing and thinking about how much that snapshot has changed in recent years. I can remember a time when our weekly trip to the grocery store meant coming home with at least four 2- liters of soda. If we felt like being “healthy”, a half gallon of pasteurized lactose free milk would make its way into our cart. It is a wonder how we were able to function as long as we did. Inevitably, common ailments started to become more than just that, and much needed changes no longer able to be put on the back burner.
I can’t really remember if it was a gradual change or, much more likely knowing myself, an immediate dramatic overhaul of every item in our kitchen. Regardless, I cannot be more grateful for the steps that we have taken to improve our overall habits. A current look into our refrigerator will give you an entirely different picture that I can honestly say I’m proud of. I’m not so sure that my husband is as happy about it as I am…but we are getting there.
There are a few essential items that you can always be sure to find on the shelves of our refrigerator, one of which is homemade almond milk. I use it for a number of different things throughout the week from smoothies, to sauces, to my nightly golden milk. We consume a fair amount of it so, fortunately for us, it is very quick and easy to make from scratch.
I feel like I have given store bought almond milk a fair shot time and time again, and have consistently found it to be a disappointment in comparison to homemade almond milk. If you can actually find one that is both organic and doesn’t have any added fillers or gums, it still always seems to be either watered down, or have some strange unidentifiable aftertaste. It is one of those things that once you have a taste for the homemade version, it is hard to go back.
- 2 1/2 c almonds, soaked and drained
- 5 c water
- 2 dates
- pinch salt
- Place all ingredients in high speed blender and blend until completely smooth.
- Place cheesecloth or nut milk bag over a bowl and pour almond milk through to strain. If you are using a nut milk bag, you can hang it from a cabinet knob for a few minutes to let it drip and then squeeze until all of the remaining liquid is extracted.
- Transfer milk to a jar or covered bottle and refrigerate.
Will keep for about 4-5 days. Shake well before drinking as it tends to separate.