The way my family has begun to think about food and what we allow in and on our bodies has been a big part of this process of simplifying. It was really the catalyst for much of the change that we have seen take place in our lives. It has changed so drastically in the last year (and continues to change as we grow and learn), and has become such a passion of mine, that I imagine I will write many posts in this category.
Since last summer, we have reduced our dairy intake (other than eggs), and while we never drank much milk in the first place, we have started to rely on non-dairy milk for baking and cooking. We began by buying soy, until we read about the dangers of it. Then switched to almond milk. Then, I began to investigate the ingredient carrageenan (which is found in virtually every commercially made almond milk, save a few, which have other unnecessary additives) and after researching it, have eliminated it from our diet (which isn’t easy, because it is in many processed foods). For more information about carrageenan, please see links at bottom of post. I thought that homemade almond milk wouldn’t taste anything like the store bought stuff and be expensive to make (most of the recipes I looked at online don’t seem to have a very high yield for the amount of almonds used – although there are a ton out there), but my entire family is happy with this almond milk in everything from oatmeal to homemade hot cocoa. It has been months since I have had “real” almond milk from the store, so maybe this isn’t as close in texture and taste as I think it is, but even so, our homemade version tastes so good to us, I see no reason to ever go back to store bought.
It’s so simple, I thought I would share my process with you.
*I have a pretty large blender which makes this take no time at all, but before I had my ninja, I used a 4 cup food processor and a 6 cup blender. You just do the same thing, but with 3 cups of water at a time. I would run it through 3 times with the same batch of almonds, see below for more details.