Tuesday, August 6, 2013

Homemade Almond Milk

For those of you who did the Against the Grain Challenge : Congratulations! I've received several messages containing success stories. I think everyone cheated a little here and there, but overall I've heard very good reports and some of you are even considering this as a lifestyle change, which is incredible! It's so very encouraging to see the lights come on for some of you, health-wise. Keep up the good work!

I wish I had a better report for myself. Still tapering off of prednisone, and after two very good months, I am back to a flare and all of the beautiful symptoms that accompany it. The timing couldn't be worse as G and I are packing up our home in DC and leaving next week to hopefully find a new home in NYC! I'm so beyond excited to be a New Yorker, but gracious I've gotta get better so I can enjoy it!

As with this entire journey, food is everything. I'm not eating much of it right now, but when I do I can only handle mild things and I find myself needing to use dairy of some kind here and there. Seeing as true dairy is out of the picture for now, I finally tried my hand at almond milk. It's surprisingly easy! Grab cheesecloth or a milk bag and get to work!

Almond Milk
makes about 2-3 cups

1 cup almonds
Blender or food processor

-Soak almonds in a generous amount of water overnight.
-Rinse almonds and place in a blender with 2 cups of water. Pulse until complete pulp 2-4 minutes.
-Strain through the cloth thoroughly. Store milk in the fridge for a few days and save the remaining almond meal for baking (dry it out first in a low oven like granola, then grind.) Sweeten to taste with honey.


  1. I mk this all the time. I use 3 cups water, 1/2 c organic almonds, 2 dates, touch of vanilla. Blend, strain and enjoy!

  2. Looking forward to more recipes soon from my Anna. Coming to you from an apartment in nyc!!!!