Winter, 2000

Almond Treasures

When it comes to dairy-free alternatives to milk, I like almond milk better than all the others. Not only is it delicious, it's also a good source of healthy fats and calcium. Home made almond milk is fresher than store purchased and I find it less sweet which suits my palette better.

I first made almond milk as suggested in the book Fit for Life by Harvey and Marilyn Diamond. This basic almond milk recipe will work for people who own a regular blender.

If you own a Vita-Mix please refer to the instructions in your recipe book. With a Vita-Mix, less almonds are needed to make the same concentration and there is minimal pulp leftover. In fact, you can use the almond milk unstrained unless you prefer it very smooth. If you do choose to strain your almond milk, you may find an unbleached coffee filter will remove fine particles better than cheesecloth.

One of my favourite ways to use almond milk is in shakes . Try my Carob Banana Shake.

After making almond milk with a regular blender there is usually pulp left over. Some people use it for a body scrub. I have used it in cookies. Alternatively, one can also add it to the compost.

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