How to make
Almond milk is among the most preferred milks, which is rich in protein, fiber and antioxidants.
One cup contains not only 40 calories, but vitamins of the important types - B, C, E, D, as well as calcium and magnesium, phosphorus and selenium. The difference between animal milk and plant-based milk is in the composition and mainly cholesterol or casein, which are present in cow's milk.
In general, all plant-based milks have the excellent properties of being part of a vegetarian, vegan or gluten-free diet.
Soak the almonds the evening before. Like some legumes, they all retain inhibitors, that are good for the nuts themselves, but not for your body. This is because inhibitors interfere with our enzymes by binding to them, or worse, by causing them to deform.
In addition, phytic acid, which is found in nuts, seeds, legumes and grains, also has the ability to harm us. This happens when it enters the body and binds to magnesium, calcium, iron and does not allow them to be absorbed.
Wash them two or three times. If you have patience, you can separate the shell of the nut. It is hydrated and it is done easily.
Put the almonds in a blender and pour water over them. Blend them for 30-40 seconds. Strain the almond milk into a glass jug and strain the pulp through a strainer or gauze. Do not throw it away, because it has many culinary applications in the kitchen - both for sweet and savory foods.
I use it for hummus, savory pastries, in fillings, as well as for sponge cakes, cake layers, muffins and many other pastries.
Almond milk can be consumed as it is or flavored with cinnamon or vanilla, as well as sweetened with a spoonful of honey or maple syrup.
