How to Make Almond Milk (From Scratch!)

Making homemade almond milk is so surprisingly simple that I may never buy another carton from the store again. I tested out the recipe for the first time last weekend. We all assume that almond milk is such a complex recipe but it actually only contains three ingredients: almonds, water, and sweetener. Homemade almond milk is incredibility nutty and creamy. Many of the store varieties are overly processed and contained added ingredients. Since being on Whole 30, I’ve found it challenging to find store varieties of almond milk that don’t contain additives or have a bunch of sugar in them. So that’s why I decided to try to make my own almond milk for the first time. 

almond milk

Homemade Almond Milk (From Scratch!)

Serving Size: Makes 2 cups

Ingredients

1 cup of raw organic blanched almonds (Trader Joe’s variety recommended)

2 cup water, additional 2 cups for soaking

3 pitted dates or vanilla bean

2 nut bags or cheese cloths

Directions

1. In a large bowl, soak almonds in water at room temperature overnight. The longer the almonds soak the creamier your almond milk will turn out.

2. After your almonds have soaked, drain and rinse them in cool water using your strainer.

3. Place almonds in your blender with 2 cups of water.

4. Blend on high for 5 minutes. The almond mixture should like white and milky.

5. Line your strainer and a bowl with the nut bag or cheese cloth. Pour the almond mixture into the bowl.

6. Press the liquid through the cloth into the bowl. You should have about 2 cups.

7. Rinse out your blender and add the almond milk back into the blender.

8. Add your dates or vanilla bean into the blender and blend for 2 minutes. This will lightly sweeten your almond milk.

9. Repeat step  6.

10. Refrigerate almond milk into a sealed container.

Whole 30: Week 1 & 2 recap

The Whole 30 Book

If you follow me on Instagram, you know that I started the Whole 30 program two weeks ago. After hearing so much positive feedback from friends who tried the program, I decided to do the Whole 30 for lent after I returned from Charleston. I was a little nervous at first about the fact that I would be giving up dairy, grain, sugar, legumes and alcohol for 30 days. I normally eat pretty healthy but with the stress of work and graduate school, I had pretty much detailed my diet. So I thought the Whole 30 program was just what I need to detox and reset my body before summer started. 

Week 1: 

How I prepped: On Sunday after returning from Charleston, I headed straight to Costco. I stocked up on all my meats at Costco. Next, I headed to sprouts and aldi for my vegetables and fruit. 

Mood: The first day I felt like a truck hit me. But the rest of week one was uphill after that. I’ve had so much energy and my mood has improved. 

Breakfast: Eggs, Eggs, and more eggs. I don’t think I’ve ever gone through a dozen of eggs in one week but on Whole 30 I have. I paired my eggs with avocados and potatoes most days.

Lunch: Lunch during week one was the most challenging for me. I usually eat out or have sandwiches for lunch. I’ve found most restaurants have sugar, grain,legumes and dairy in their foods. So I only ate out one day on Week 1 and made my lunch on the other day. When I did eat out I played it safe and went for potatoes, chicken, and veggies. When I did bring my lunch I brought leftovers from dinner.

Dinner: Dinners weren’t challenging because I love to cook dinner. I made spaghetti with spaghetti squash, Turkey burgers and potato wedges sans the bun. Seafood became a staple for me week one because it’s so easy to cook.

Snacks: Fruit and Lara bars

Week 2: 

Whole 30 Approved Tessemaes Caesar Dressing

Mood: My mood and energy was still on the uphill. One of my friends said Day 10 would be the worst. But I didn’t feel tired on Day 10. 


Breakfast:
More eggs… to mix things up during week 2, I made a huge frittata. This lasted me through Thursday.


Lunch:
I’m not a huge salad person but I decided to test out this new tessemae’s Caesar salad dressing during week 2. It was Lifechanging. I’m lactose intolerant and I hadn’t had a Caesar salad in about two years. I also brought leftovers for lunch.


Dinner:
My crockpot is going to be my lifesaver during Whole 30. Last week I survived on slow cooker dinners. I made Butter Chicken im the crockpot and served it over Zuchinni. 

I had dinner with my family last Thursday and I definitely at something non-compliant. Let’s just say my stomach was upset after. Lesson learned to play it safe when eating out.

The one thing I love the most about #Whole30 is testing out new recipes, so I’ll be sharing a few of my favorites over the two weeks. 

 After week 1 & 2, I feel great! I’ve got more energy, I’ve lost several inches, I’m sleeping better, and my mood is just overall happier.