Global Peasant: 08.09

Raw Almond Milk

This week I promise to keep it simple. Way back in early June, nut milk was one of the very first items I mastered and incorporated into my raw repertoire. Not only is it quick, easy and inexpensive to prepare, it’s actually downright delicious. I now prefer it to cow’s, soy or rice milk.

In recent years, many consumers have been turning away from cow’s milk. With lactose intolerance a reality for 75% of the world's population, alternatives are becoming more and more popular. Since the 1990's, the dairy industry has been promoting the consumption of its products as an essential, calcium rich way to ward off the evils of osteoporosis. Yet today North America has one of the highest consumptions of dairy products, and also the highest incidence of osteoporosis. The pasteurizing process (where milk heated to 162* F for about 15 seconds to kill off harmful bacteria and enzymes) also removes up to 66% of the milk’s vitamins (A, C, D, E, B6 AND B12). Personally, I think that unpasteurized milk is a very exciting option, as its maximum nutritional value remains intact. Just one little problemo- it is illegal to sell raw milk in Canada. The only way around this regulation is to purchase shares in a real live cow, from a dairy farmer who is committed to offering such a unique product. It is possible to access, though certainly not easy.

As for soy milk, that’s a whole other can of worms. Soy beans have been fermented and extremely processed by the time they have been transformed into actual milk. Soy also contains a chemical that mimics estrogen, which is concerning to some. Rice milk seems less controversial, as it requires less processing. With soy, rice and nut milks, there is a possibility that they may contain sweeteners and even polyunsaturated vegetable oil. As always, it’s easy to avoid unwanted ingredients by checking your labels.

And last but not least, my new favourite….. the almighty (raw) almond milk. Almonds are rich in magnesium, potassium, manganese, copper, the antioxidants vitamin E and selenium, and calcium. Making your own nut milk means you control what goes in it. It provides an opportunity not only to be in control of what you put in your body, but also to be creative with ingredients. And did I mention that it’s delicious?

Raw Almond Milk
(Makes 1.25 litres)

1 c. raw almonds, soaked for 8 hours
4 dates, soaked in warm water for 2 hours
5 c. water (divided into 2 equal parts)
2 T extra virgin coconut oil
1 t vanilla
Good pinch of sea salt

In blender add half the water plus all other remaining ingredients. Blend on high for 2 minutes. Strain all but 1 cup of this mixture through a cheesecloth bag, squeezing it by hand to quicken the flow of liquid into a juice jug (as if you were milking a cow!). Return blender to its base, with the 1 cup of milk mixture still in the bottom. Add the remaining water and blend for another 30 seconds on high. Add liquid to the mesh bag and squeeze into the juice jug. Add a tight fitting lid and refrigerate for up to 1 week.

*Tip- Dehydrate left over nut mixture to make ‘nut flour’ (for about 3 hours). Whirl to a flour in a food processor. Use in flax crackers, etc.