Almond Milk..

I make my own Protein Formula for Zach my now 17 month old, he has been drinking it since he was 3 weeks old and full time after I lost my breast milk at 7 months..I started making the almond milk about 6 months ago..it's really easy to make..


There is no set recipe anything goes..for eg you could just use almonds only or add other nuts too..


I get a huge saucepan or plastic bowl and put almonds, pepitas, sunflower seeds, walnuts, pecans, brazil and hazelnuts..I generally use 1/2 cup of each of the nuts except almonds I use 3 or 4 packets (250g) then you cover with water and make sure you check after a few hours because the nuts can absorb a bit of water and the level will come down and you need to just top up the water level..


Soak the nuts for 8-12 hours then rinse well..the water that is drained from the nuts looks like a black cup of tea..


Depending on your food processor size depends on how much you can put in it..start with a cup or 2 of the nuts and add water slowly to you get a milk consistency..it's up to you how thick or thin you want the milk to be..


I strain the milk to get the bulk amount of the nuts..some people don't strain it but it doesn't pass through the teet for Zach's bottle if I don't strain it..


You can use the nuts (I call the paste) to make porridge or if you wanted you could make your own spread..I've not done this yet but all you would need to do is add your preferred oil, almond oil would probably be the best and mix till it's spreadable..


Below is a paragraph I took from an article written by my Naturapath..
Eat Raw Protein Daily
Kyle Grimshaw-Jones ND, RT
www.conscioushealing.com.au

Nuts and seeds are vegetarian sources of raw proteins. They require an overnight soaking in water, followed by a morning rinsing, to leach out the enzyme inhibitors which prevent the enzymes in them from growing them into a plant. These same enzyme inhibitors also prevent your digestive enzymes from digesting the nutrients in them. Almonds, for example, also contain tannins, and prussic and tannic acids, which are leached out during the soaking and rinsing process. Brazil nuts are the best source on record that I could find for methionine, an amino acid essential in heavy metal detoxification from the liver, and often deficient in vegetarian diets. Soaked nuts are a great snack, go well blended into smoothies or eaten with porridge, and can also be dried again at very low temperature so they can be stored for prolonged periods of time..

A more extensive read is another article I googled below..the internet has a world of info so if you want to further study or research any of the info I give you please do so..

Discover the nutrient benefits of soaking raw almonds!

Discover The Health Benefits of Soaking Almonds

Almonds are considered, by nutritionists, to be the healthiest, most nutritious nuts of all.

Almonds are a rich source of protein containing fiber, omega-3 and 6 fatty acids, vitamin E, magnesium, calcium, and zinc.

Almonds are also difficult to digest because of an enzyme inhibiting substance in their brown coating.

The enzyme inhibitor is there to keep the almond more intact until it is ready to sprout into a tree.

For humans, the inability of the nut to release its enzymes interferes with the digestive process makes digestion more difficult, and creating the loss of nutrient value of the almond.

Solution? Soaking eliminates the problem.

The key to maintaining the nutrient value is to only use almonds that are raw.

The eating and soaking process are practically useless if the almonds are pasteurized or roasted since both processes destroy the almonds healthy enzymes.

No Enzymes — No Digestion!

Unfortunately for us, a recent law requires all almonds grown in the U.S. to be pasteurized.  And yet the USDA still allows these processed almonds to be called raw even though they no longer are.

Don’t be fooled.  The so-called raw almonds found in health food stores are all pasteurized!

The law is weird. Almond farmers can sell raw unpasteurized almonds from roadside stands or mail order but not to food distributors or markets.

Another good source of true raw unpasteurized almonds is imported raw almonds.  You can find them atwww.livingnutz.com, (they are reasonably priced) or Google raw almonds on the Internet and several other sources will show up.

All almonds have the protective brown skin which contains the harmful tannic acid and enzyme inhibitors.

Soaking removes harmful tannic acid and enzyme inhibitors making the nuts easy to digest and releasing their full nutritional value.  Soaking also makes the nut softer and easier to chew.

Always chew nuts thoroughly, whether soaked or not. Big chunks of un-chewed nuts can be hard on the digestive tract.

In addition, all nuts contain phytic acid in their outer layer or bran.  Untreated phytic acid can form insoluble or nearly insoluble compounds with many metal ions, including those of calcium, iron, magnesium and zinc.  These compounds reduce dietary availability.

Soaking decreases the levels of this phytic acid.

Procedure:

Soak the almonds in cool water and drain the soaked water after 20-40 minutes. Add fresh water and continue the soaking for another 8-12 hours.

Be sure the water covers all the almonds.  Cover the bowl with something breathable like a cloth towel and leave the bowl in a warm place (room temperature).  In the morning you can drain the water and eat them.

Eating 6 soaked almonds in the morning is recommended by many nutritionists.  If you have soaked more nuts than six, refrigerate them after draining and drying on a paper towels.

If you want to continue to sprout them, you can.  They make one of the best sprouts.  Being that the almond skin is potentially irritating to the lining of the stomach and intestines, the almonds should be blanched following the soaking.

To blanch almonds:

• Place the soaked almonds in a saucepan of boiling water for 7 seconds.
• Immediately remove from heat and drain.
• Cover almonds with cold water to cool.
• Press each almond between thumb and forefinger to slip off skin.
• Dry almonds on paper towels.

You can also try blanching them in hot water from your faucet for 15 – 30 seconds.

The same soaking benefits apply to most nuts with a brown skin, but not to nuts with white skin like macadamias or pine nuts.

Taking the time to soak your almonds before eating is always worth the effort.  So be sure you soak them first to obtain the fully enhanced benefits of this power food.

Get your day off to a roaring start.  Add 6 blanched raw almonds to your oatmeal in the morning.

To your good heath & longevity.

Ira Marxe
“The Good Health & Wellness Guy”

Above this article says to rinse the almonds/nuts after 20-40mins it's totally your preference I don't but it's up to you..I just posted this article because I felt it covered all the info I wanted you to know..

In faith

Kath : )