Homemade Almond Milk

Happy Monday!
Hope everyone had a nice weekend.
I recently learned that the organic almond milk I was buying has Carraagenan in it and manufacturers have found a loop hole to use GMO non-organic Carageenan in Organic Almond Milk. I try to avoid GMO’s as much as I possibly can and buy organic 90% of the time. So I went on a mission to find an organic almond milk without any additives or GMO’s. I researched many blog sites, web pages and through many of my nutrition books. I came up empty handed. They all said you have to make your own almond milk! I was really not interested in making my own and I thought it would be more expensive and time consuming. I was wrong on both accounts! I bought california almonds from costco(see note below) and decided to give it a try. As with most things, the idea of it was much harder than actually doing it. It was extremely easy, fast and so much better than any almond milk i had ever tasted. Its so creamy. I use it for my coffee every morning and all my smoothies:). I hope you enjoy it as much as I do. Give it a try, I promise you won’t be disappointed!

Heres the recipe:
Makes 4 cups

1 cup almonds soaked in water for at least 4-6 hours and rinsed well. ( Almonds need to be soaked as it helps remove an enzyme inhibitor that will prevent you from absorbing most of their nutrient content and can cause digestion upset)
4 cups filtered water
nut milk bag, or cheese cloth for straining

Combine the almonds and 4 cups of filtered water in a high speed blender and blend until smooth and creamy.

Once thoroughly blended, pour the mixture through a mesh nut milk bag or cheesecloth positioned over a large bowl. Close the nut milk bag or bring all the ends of the cheesecloth together and hold tight at top and SQUEEZE. Discard the remaining almond pulp.

I store in glass jars in the fridge for up to 4 days.