Last week, we had a couple visitors stay with us for a few days. I decided to whip up a batch of my Apple Spice Granola Crunch and some homemade almond milk. Both were a hit but that almond milk didn’t last long, and I made a half gallon! Since it was such a favorite, I decided to recreate the recipe just for you. It is a super simple and tasty milk recipe without all the other nasty stuff that can harm our bodies. I specifically chose almonds, pumpkin seeds, and sunflower seeds for their health benefits. Each offer something specific that I believe help make this homemade milk great.
Almonds contain antioxidant vitamin E, calcium, magnesium, potassium, and healthy fat. All of this goodness combined makes for one heart-healthy nut by helping lower our levels of LDL. Did you know that a diet rich in healthy fats can reduce insulin resistance and levels of testosterone? That makes almonds a great choice for those working to balance their hormones.
Pumpkin seeds contain a mineral called zinc, and it just so happens to be a mineral in which many people are deficient. Zinc can help increase immunity, skin health, and both male and female reproductive health, and it is a good plant-based source for protein and healthy fats. This mineral is also important for bone health, which is one of the reasons I have included pumpkin seeds in this recipe.
Sunflower seeds add an additional source of protein to this milk recipe, but more importantly, they contain magnesium. We all know that calcium is important to bone health, but so is magnesium. A diet rich in magnesium can help decrease symptoms of fatigue, aid digestive health, and increase cardiovascular health.
By now I hope you have discovered that we do not need to drink dairy milk to increase our bone health. In fact, there have been studies that suggest that dairy milk can be detrimental to bone health. There are plenty of awesome plant-based sources of protein, healthy fats, calcium, and magnesium available. All it takes is a little bravery and creativity to go against the norm and not be afraid to experiment a little in your kitchen.
I hope you enjoy this milk as much as we did!
Recipe: (makes about a half gallon or 9 cups)
- 1 cup almonds (soaked for 4 hours)
- 1 cup raw organic pumpkin seeds (soaked for 4 hours)
- 1 cup sunflower seeds (soaked for 4 hours)
- 8 cups filtered water
- 2 dates (pitted and soaked until soft)
- 1/2 tablespoon raw unpasteurized honey (local is awesome if you can get your hands on some)
- pinch of sea salt
1) Rinse the almonds, pumpkin, and sunflower seeds thoroughly.
2) Place in the blender along with 5 1/2 cups water. Blend until thoroughly mixed.
3) Pour the liquid in a nut sack over a bowl and squeeze the sack over the bowl to get all the liquid you can. If you do not have a nut sack you can pour the liquid through a strainer and use the back side of a spoon to press any of the remaining liquid through the strainer and into the bowl. (To see photos of this process, check out my Almond Chocolate Milk recipe)
4) Place the pulp back in the blender with 2 1/2 cups of water and blend again. Repeat the previous step with the nut sack.
5) Discard the pulp and rinse the nut sack (or strainer if using). Thoroughly rinse your blender.
6) Pour the milk from the bowl into the blend and add the dates, honey, and pinch of salt. Blend until smooth.
7) Pour the milk through the nut sack one last time. Pour the milk into glass jars for storing and put in fridge.
Should be good for 3-4 days. Milk may settle in the fridge, so shake before drinking.
*Note: If you are sensitive to blood sugar spikes, use the dates and omit the honey.
Question: What’s the most adventurous recipe you’ve ever made?