Lactose-Free? Make Your Own Almond Milk!

A couple of weeks ago, we posted an article about yoga and food intolerances, with gluten-free as a focus. This week, we’ve turned our attention to lactose intolerance. Lactose intolerance is when the body cannot digest lactose, the sugar found in milk. People who are have this intolerance can suffer from abdominal pains and nausea when they consume milk or milk products. Yoga can help with this as the practice is highly beneficial for the digestive system and helps to detoxify the body. However, if you are lactose intolerant, it is best just to avoid dairy products all together and practice yoga to keep your belly happy!

 

IMG_1217

 

These days, we are lucky enough to live in an age of options, and it is easy to avoid milk products. From doing a little bit of research, it seems that ‘milk’ can be made from just about anything, and milk alternatives are now very easy to find in health food stores and even supermarkets.

 

Milk alternatives:

-Soy milk

-Almond milk

-Cashew milk

-Pistachio Milk

-Rice milk

-Oat milk

-Coconut milk

-Hemp milk

 

….The list really does go on. Remember, it is always best to buy organic and it is crucial that you read the label on any product. Some milk alternative brands pack their products with sugar and preservatives, so be wary! Or, better yet, make your own! This is especially easy when it comes to nut milks and you can use the left over ‘pulp’ for healthy baking! Here’s our vanilla almond milk recipe to get you started!

 

Mike:

“Homemade almond milk has a much stronger and creamier flavour than store-bought almond milk, as these are often heavily watered down.”

 

IMG_1216

 

Ingredients:

2 cups of raw almonds

4 cups of water (and some extra for soaking)

2 teaspoons vanilla extract

 

Method:

Place the almonds in a bowl and cover with room temperature water for 12 hours. Just leave them overnight!

Drain the water from the almonds and place into a high-speed blender along with the fresh water and the vanilla extract.

Blend until smooth. It helps to blend them a few times to ensure all the almonds are blended!

Strain the blended mixture through a mesh strainer or clean cloth into a bowl until all the liquid is separated from the almond ‘pulp.’ TIP: Keep this left over pulp in the fridge for up to two days. You can use it as almond meal in baking because…well, that’s exactly what it is!

 

Store the almond milk in a jar in the fridge and drink within 3 days (we doubt it will last that long though, it is so yummy!)

Suz:

“Use your fresh almond milk in recipes, coffees or just drink it on it’s own through a straw – YUM!”

 

IMG_1218

 

Let us know how you go!

Namaste,

Mike & Suz

Leave a Reply