“How tf does one milk an almond?” is a shared sentiment that we at Wombmates often hear.
Milking an almond is easier than you might think.
There’s a couple ways I like to make almond milk. If I’m being honest, the variety between these two methods has nothing to do with the end result but more to do with scheduling i.e. how well I planned ahead.
The first method is a bit of a process and requires a little extra level of detail but is well worth the extra preparation, while the second is more efficient and can be done within a few minutes.
If I’ve planned ahead (I’ll be real- that doesn’t always happen) I’ll start by soaking an entire bowl of raw unpasteurized non-perell organic almonds in some type of filtered water (I prefer alkaline). I’ll then add 1 teaspoon of pink salt to every 2 cups of almonds in the bowl and let them soak for 12 to 14 hours. Sometimes it’s just a few hours or maybe even overnight. Here’s why I soak the almonds. Soaking the almonds, also known as activating, sprouting, or germinating, makes the nuts more bioavailable and maximizes nutrition.
Here’s some science as to how, according to Amanda Chantal Bacon’s, The Moon Juice Cookbook. “Raw nuts contain phytic acid and enzyme inhibitors that reduce the body’s ability to absorb certain nutrients properly. Soaking and rinsing removes enzyme inhibitors and allows the germination process to begin. It allows the proteins to break down into separate amino acids, and the complex starches break down into simpler carbohydrates, making them easier to digest, as well as breaking down the problematic compounds of natural chemicals that can put pressure on your digestion or cause bloating. As [the nuts] activate, the plant’s nutrient content multiples, resulting in a fiber rich food packed with higher levels of vitamins and minerals.”
I’ll then combine the following in the blender; 1 cup of raw almonds with 4 ½ cups of filtered water. Followed by something sweet and refrain from adding salt (just a taste preference). Some sweeteners I might use would be 1 or 2 dates (pitted), 1 to 2 teaspoons honey, or 4-8 drops of stevia (4 drops usually equals about 1 teaspoon of sweetness), and then blend. I don’t really pay attention to how long I blend. I just blend until I feel like the carafe is milky enough. I’ll then transfer the blended nuts/water into a nutbag, you can buy on Amazon or in most grocery stores. Suggestion: when asking for help locating a nutbag in a grocery store, call it a nutbag, not a nutsack. Then strain the bag into a large bowl, transfer into some type of airtight container, and store in the refrigerator. Bacon’s rule of thumb is that the milk will last for up to five days, and that works for me.
If I’m in a hurry, or feeling a little lazy, I’ll improvise. I do this by grabbing a bag of unsalted nuts and heading for the blender. I skip the soaking and activation process, and follow the same ingredients, ratios and process as I mentioned above.
Never heard of activating, sprouting, or germinating your nuts, seeds, or grains? Well, most people in North America haven’t. However, it is a popular food preparation process practiced throughout most Asian and European countries. Ever notice that food tastes and sits with you better while you’re abroad? Or that obesity isn’t as prevalent outside American borders as within? It’s not you, it’s the food you eat and the way you prepare it.
Just like animals in the wild have defense mechanisms, plants are no different. They too have their own form of defense. Rather than run or fight, their attack is much sneakier. They secrete lectins, phytic acid, and enzyme inhibitors to make the ingestor sick. Plants were the first living organisms on the planet, they’re smarter than you think.
Also. If you don’t know who Amanda Chantal Bacon is, she’s one hell of a badass that founded and owns the infamous Moon Juice. Both Bacon and Moon Juice’s stories are fascinating. I highly recommend you check them out.
Want to lear more about healthy eating? Check out our post on juicing!
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