As I was leaving the post office yesterday I spotted an article in the Times newspaper about the value of eating a small amount of nuts each day to help reduce the chances of heart disease. This prompted me to go home and make a video on ‘the how and why’ of making and drinking almond milk.
Remember, if you don’t have a slow juicer you can simply make the milk by blending soaked nuts with an equal volume of water and filtering through a fine sieve or nut milk bag.
The milk can be stored in the fridge for up to 3 days. So much tastier than commercial almond milk, which often contains only 2% almonds and maybe added preservatives and sugar.
Almonds contain an unusually high level of magnesium as well as the antioxidant, vitamin E. There are plenty of other antioxidants in the form of polyphenols, as well as some healthy mono unsaturated fats which can have a cholesterol lowering effect.
Take a look at the video: