If you are like most people, you have switched
from dairy to Almond milk, but why not buy the Almond milk that is sitting on the shelves,
because it’s full of stabilizers, and emulsifiers, and thickeners to keep it shelf worthy. Carrageenan is one of the main ingredients,
and it has been linked to gastro intestinal issues and science is still out but they are
finding that there are possibly cancerous repercussions with Carrageenan. So why not make your own Almond milk, it’s
so simple, it’s so easy and it’s way less expensive. All you need to do is get yourself some fresh
Almonds, and then you need to soak then so you get the enzyme inhibitors out of the Almonds,
most nuts need to be soaked, you can do this with any other nut or seed as well, and then
you need to get yourself a Nut Milk Bag and you want to get yourself a good nut milk bag. I have good nut milk bags so watch, we are
going to make some Almond Milk. After soaking almonds for 12 hours we are
going to drain them, getting all that enzyme inhibitor juice out of there, and then we
are going to rinse. So once you put your Almonds into your high
speed blender, you are going to fill it one to four ratio with purified water, or water
of your choice and now we are ready to blend, look at how the blender breaks down the oils,
separating the oil from the fiber, creating a luscious creamy milk. It’s important to have a high speed blender,
not necessarily this one but a high speed blender, and you don’t need to blend for
very long, you don’t want to increase the heat. Look at that, look at that frothy, creamy
milk, now the nut milk bag comes in handy because we want to get the fiber out so we
have the most delicious nut milk ever. You just take your nut milk bag, pour the
milk into the bag, and watch how the creaminess seeps out of the fibers of the bag, use your
draw string, got to have a draw string, and you can hang this on a counter knob and just
let it soak or you can squeeze, it’s kind of milking an almond cow, gently squeeze,
turning the top. Okay, perfect nut milk, this is the most delicious
almond milk, there is no sweeteners, there is no fillers, there is no preservatives,
nothing added, just almonds and water. Store it in an air tight container, preferably
glass. Look at this, a perfect quart every time,
put it in a refrigerator, it will last up to 3 to 5 days, and what to do with this pulp,
store it in a baggie in the freezer, they are great raw food recipes out there, delicious
cakes, delicious cookies, all made with the pulp of almond milk, put it in a baggie, flatten
it out and keep it in the freezer for another use. It’s that simple. So get yourself a sturdy, reusable Diana Stobo
nut milk bag and go on over to dianastobe.com and there are so many more recipes, in fact
you have a free downloadable nut and seed milk book just for you.