One of the great loves of my life would be have to be raw almonds. I just simply can’t get enough of them. I eat about a cup of raw almonds every day of my life – either as raw home made almond milk in my vegan smoothies, to cream up my vegan soups, or as a simple healthy gluten free raw vegan snack to give me a pick me up throughout the day. I also love chopping raw almonds into raw salads, using as a base in gluten free cakes and raw vegan desserts. Oh, I could just go on and on.
My beloved raw almond would be right up there with my avocado -- just the fruit and nuts of the Gods! And the best thing about this reality is that they are just simply really really good for you. Obviously, too much of anything is not a good thing, and you do need to take into account your total diet and caloric intake in order to establish how many raw almonds are too many for you!
I milk a lot of nuts, grains and seeds - check out the other vegan milk recipes. But I am partial to almond milk, because it is the most alkaline. I make a small batch of home-made almond milk almost every day. It is important to choose the best quality almonds in order to yield the healthiest richest tasting milk, and it is also very important to soak your almonds in order to neutralize the enzyme inhibitors, activate the nutrient potential, and make them easier to pulverize. Read my section on Why Soak Nuts and Grains for more info on this.
Almonds that are still in the shells have the longest shelf life, and would be preferably stored in a hermetically sealed container. Almonds are really susceptible to rancidity because of their high fat content. Choose shells that are not split or stained. They should smell sweet and nutty. If they smell bitter, they are rancid. Always store almonds in a sealed glass jar in the fridge.
Home-made raw almond milk would be one of my favourite things to drink. I only use home made vegan dairy free milks in my vegan smoothies. I never liked dairy milk, sheep's milk, or goat’s milk growing up. But I could drink home-made vegan nut milks all day long. I was first exposed to home-made raw almond milk about 12 years ago when I stayed with my friend Jeanette whilst in Sydney doing a play. She had a jug of home-made almond milk that she used on her cereal. I started to make my own vegan almond milk recipe from then on, and have been milking those raw almonds for all they are worth with gratitude every since. Back then, processed pre-packaged almond milk was not readily available in stores, so making your own home-made almond milk was the only option. It is still the best option so you can control the quality and integrity of the finished product - the freshness of the nuts, the sugar levels, and the texture.
My first encounter with “processed” almond milk was when I was in Italy. I met some local Sicilians in Catania, and they, with fantastic hospitality, gave me a taste of local life. They drank almond milk and a brioche pastry for breakfast every morning. I decided to partake, and was utterly horrified. The milk was the sweetest and most sickly thing I had ever tasted. YUK! However, I quickly discovered I had more of a taste for the guy drinking the milk! Now that was a taste I acquired! There is nothing like a Summer romance in Italy! Well, the affair is a distant memory, but I am still milking those raw almonds for all they are worth.
Home made fresh raw almond milk is Raw, Live, Creamy, Frothy, Healthy, and has no additives or preservatives like most processed nut milks. It is a little piece of nutty heaven -- sweet, mild, and more gentle on the digestive system than heavily processed milks. It is fantastic to drink, put it on cereals, use in smoothies and shakes, and in cakes. I just can't get enough of it.
Try making home made green almond milk by mixing some home made green juice (organic spinach, cucumber and celery juice) with you raw almond milk for a fantastic alkaline treat. YUM!!!