Almond milk recipe with almond butter

You’re going to be surprised by how easy this is.

I really love almond milk, but have yet to find one that does not contain lots of junk I wouldn’t normally eat. And it can be a whole, nutritious, delicious alternative to dairy milk (which has never really agreed with me). But all the ones I have seen prepackaged are fortified with calcium carbonate, which has been linked to increased risk of heart disease. They also contain carageenan, which I always advise clients with sensitive stomachs to avoid. Though it seems innocuous at first glance, since it is derived from seaweed, it can lead to stomach upset and can exacerbate IBS symptoms, and is best to avoid when possible. I have to say that once in a while the packaged stuff is probably ok, but since I discovered this trick, I never need to resort to it!!

This is definitely a short cut. Usually almond milk is made by soaking the almonds then pureeing them, then using a fine strainer to separate the nuts from the milk. And its an amazing way to do it. But I like simple and fast. And this recipe is both.

Health highlight of almonds: “Heart healthy” and “healthy fats” are terms often used when describing the health benefits of almonds. These are both very true! Almonds contain monounsaturated fats, which have been shown to decrease the risk for heart disease. Studies show people who eat 5 ounces (about 1 cup) of almonds per week reduce their risk of heart attack by 1/3. Almonds are also a good source of magnesium, which can help people with migraines and chronic headaches because it helps relax blood vessels. Magnesium is also a mineral that is protective of the heart and brain. Almonds are also a very good source of vitamin E, an antioxidant that helps protect your skin, and could be helpful in digestion. And, it was recently discovered that almonds contain 30 less calories per ounce than previously thought!!