Almond Milk in Vitamix

Almond Milk in Vitamix

1/3 c. plain raw almonds
about 3 c. water
1-3 large pitted dates

Soak the almonds in water to cover for a day or two in the refrigerator.

When ready to make the almond milk, rinse them and use your thumbnail to pick off the skins--they come off readily. (I originally picked up this habit from Indian ayurvedic cookbooks, which claim the skins are irritating to the digestive system. I keep doing it because it is so easy, and makes for an attractive light-colored almond milk; but I suppose the step could be optional.) [N.B. Removing the hulls removes the phytic acid.]

Put the almonds and pitted dates in the Vitamix container, and add water to the 3-cup mark. Blend at "high" for up to a minute--until the result is totally smooth. The Vitamix will make it so smooth that there will be no reason to strain, as in most other recipes.

A similar process can be used for other nuts, except that they do not lend themselves to being skinned.

Optional additions: I usually add some other ingredients, mainly for the purpose of getting a bit of vegetables in: say, half a carrot, a couple-inch chunk of cucumber, a couple sprigs of parsley, or an escarole leaf (but not all at once!). I often add a brazil nut or two for the selenium. For an extra-rich and creamy milk, substitute dried figs or apple slices in place of the dates. Or a tsp. vanilla flavoring. But don't embellish it too much, or you'll mask the basic, delicious almond milk taste.

I've tried store-bought almond milk, and home-made is so much better, it makes store-bought taste kind of nasty by comparison.

Note that since 2007, FDA regulations have made it illegal to sell truly raw U.S.-produced almonds in the United States (they must be pasturized or fumigated, even when labeled as "raw"); but they can still be obtained as imports. The raw almonds I buy are imported from Italy.

From: Diane Pearson
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Roman Ivaschenko / 123RF Stock Photo 10693636