I’m so honored that my post on “Why You Should Avoid All Products With This Ingredient” was chosen as the most read article last week on these 7 amazing blogs: Tessa the Domestic Diva, Laura’s Gluten Free Pantry, Real Food Allergy Free, The Tasty Alternative, The Willing Cook, Gluten Freely Frugal, Whole New Mom.
I am truly so humbled by all the love and support of my readers.
As a followup to the intense and frankly, inspiring interest in carrageenan and how to avoid it, I would like to share my easy recipe for making your own carrageenan free almond milk. In doing so, you spare yourself the nastiness of not only carrageenan but also the synthetic vitamins and other questionable ingredients (ie. locust bean gum) that manufacturers add to their milk. So please grab your blender, a cup of nuts and join me in the kitchen.
Libby’s Easy Almond Milk
1 cup of raw almonds soaked for a minimum of 4 hours. Overnight is best. **(I usually use a combination of almond and brazil nuts)
3 3/4 cups of filtered water
3 tbsp honey
1 nut bag or clean dish cloth that has never been bleached
Choose your own adventure:
Strawberry nut milk: 1/2 cup of strawberries
Chocolate nut milk: 2-3 tbsp cocoa powder
Vanilla nut milk: 1 tsp vanilla extract
1. Drain the water from your nuts and rinse well.
2. In your Vita-mix, BlendTec or other blender with balls add your water and almonds and twirl around until the nuts are adequately pulverized.
3. Transfer to a nut bag or other finely woven cloth and strain. Squeeze out excess liquid.
4. Rinse blender and return liquid to it.
5. Add honey and variation of your choice.
6. Twirl around a few secs and voila!
**Almond pulp can be dehydrated then ground and frozen for when you need almond flour in a pinch.
So, are you going to be trying this recipe anytime soon? Have you tried making another type of nut milk?