Homemade Almond Milk

You would think that something as simple as 'almond milk' would have minimal ingredients. Hm. Think again.

In looking at a couple different brands that are deemed natural products, I see ingredients such as rice starch, salt, vanilla, natural flavor (who knows what that really is?), carrageenan, tapioca starch, sunflower lechtithin, and potassium citrate.

Um... I just want some juice from almonds. With maybe a little added sweetness...

So, we make our own ;)

First, thank you to my friend that posted this on this Facebook. A great infographic, I didn't have to Google at all ;)

almond milk infographic.png

I kind of followed the instructions...

Soak 1 cup of almonds (be sure they are raw unsalted/no sugar) in water over night or 5-8 hours.


Drain the water and discard or alternatively, the graphic indicates that it's good for plants.

And here is when things went a bit awry for Ashley (at 9AM on a Sunday morning while I'm boiling water for my french pressed coffee).

Method (what you should do)

In a BLENDER, blend the cup of almonds with 4 cups of water.

What Ashley did...

Poured 4 cups of water in with the nuts in my food processor, flooding my machine, counter-top and kitchen floor. This all happened just as the kettle started to whistle - screaming at the top of its spout as I ran for a beach towel out of my closet.


Whew. I got it under control. After I cleaned up my mess, I combined the nuts in the food processor with 1 cup of water, then added a second. Then, in a large bowl added the additional 2 cups of water and stirred with a butter knife.

Now, add some sort of flavor or sweetener if you wish. I added 1 tsp of 100% pure maple syrup which provided a very mild flavor.

Next, strain the milk through some cheese cloth (I folded mine over a few times to make a good cloth).

Pour your lovely almond milk into container of your choice (preferably glass and not plastic like I did...)

Dry out the remaining pulp to use for baking, salad toppings etc.

Makes ~ 3 cups almond milk. This will keep for 3-5 days in your refrigerator. 

And when you are done with that process (which really was very easy in retrospect despite my mishap), drink some almond milk (delicious!) call a good friend and go bum around in the mountains.

Enjoy ;)


Creamy Minty Kale Smoothie

'They' say your taste buds change every 7 years (however I couldn't find solid proof on this...) but I am really hoping that my taste for kale does not go away. There was a time that I didn't like it at all and still need to have it mixed in with other things but holy moley this smoothie rocks. 

Creamy Minty Kale Smoothie

2 cups kale, thick stems removed
1 semi-frozen banana
5 mint leaves, stems removed
3/4 cup cold water
1/4 cup coconut milk (from the can: organic, full fat)
2 tbls hulled hemp seeds


Throw it all in the food processor and blend thoroughly.

Yep, rocks.


Enjoy ;)