Skin-Friendly Almond Milk
This might come as a surprise, but there is a good possibility that you have some degree of hypersensitivity to dairy products. Don't worry, its more common than you think! However, this hypersensitivity may manifest as breakouts or dehydrated skin. Milk substitutes, like store-bought almond or soy milk can trigger similar reactions in the skin as well. It is best to avoid these products all together, but if you're one of those people who absolutely has to have something in your morning coffee or enjoys the occasional bowl of cereal, here is a simple Almond Milk recipe to try at home. It doesn't have any of the preservatives or chemicals that store-bought milks have in them so any hypersensitivities shouldn't be triggered.
• 1 cup raw organic almonds
• 4 cups pure filtered water plus more for soaking
• tiny pinch of sea salt
• ½ teaspoon vanilla extract or ½ vanilla bean scraped (optional)
• sweetener of choice including 2 dates 2 TBSP maple syrup, or a few drops of stevia (optional)
1. Soak almonds for at least 12 hours in pure water with 1/2 tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. The longer the almonds soak, the creamier the finished milk will be.
2. Drain the soaking water and rinse the almonds well. Do not keep this water to re-use as it contains phytic acid and is best to discard it.
3. In blender or Vitamix combine almonds and pure water along with vanilla, sweeteners, or any other optional ingredients.
4. Blend 2-3 minutes until smooth and creamy. Mixture will expand some, so make sure your blender is not full before starting it.
5. Strain mixture into a large bowl through a sprout bag, cheesecloth, or thin kitchen towel.
6. Pour into glass jar or pitcher and store in refrigerator for up to four days.