Almonds are known to most people in the form of sweet marzipan or as part of cakes and pastries. Also candied or salted almonds are popular as a snack in between. Not quite so widespread is the knowledge of the nutritional importance and the diversity that lies in the nutritious kernels!
Not only can almonds be processed into liqueurs, puddings, spreads and delicious dessert sauces. Even as almond milk, the core of the inconspicuous drupe is becoming increasingly important. For people with protein intolerance and lactose intolerance or for vegans, it is, therefore, an ideal alternative to the supposedly indispensable cow’s milk.
Simply make almond milk yourself
To produce the versatile almond milk only a part of almonds and two parts of water are needed as starting raw materials. From 250 grams of almonds and 500 milliliters of water can thus produce 750 milliliters of almond milk. The almonds can be pre-soaked overnight and then skinned. For a sweeter flavor provide pitted dates.
Almonds and dates are minced with the food processor, blender or blender to a fine pulp and mixed with the appropriate amount of water. If the mixture shows a milky-white, homogeneous texture, almond milk can be passed through a fine sieve or cloth to strain the solid ingredients. Afterward, the almond milk is ready for immediate consumption or further processing as desired.
Possible uses of almond milk
Whether vegans, allergy sufferers or people with special nutritional requirements: almond milk enriches every menu in a variety and healthy way because basically the milk from the almond can be used as well as their “animal” counterpart. Milkshakes, desserts, and mueslis can be prepared from almond milk, as well as fruit shakes, yogurt variations, and sweet creams, and even coffee makes almond milk an aromatic treat.
For the preparation of delicious milk drinks, almond milk can be mixed with commercial drinking cocoa or flavored with cinnamon or natural vanilla. But not only sweet delicacies can be made from the almond milk. Spicy dips, white herbal or “cream sauces” and even almond milk aioli are also possible. When used for savory dishes almond milk can also be used in an unsweetened form.
Nutritional Value of almond milk compared to cow’s milk
Although cow’s milk is quite healthy. In highly processed form, however, many dairy products today are sweetened too much or provided with artificial flavors, dyes, and other additives.
Also, the basis of our modern dairy production – factory farming – raises ethical questions that are driving more and more people to consciously avoid cow’s milk. Last but not least, one’s own well-being forces many people to avoid cow’s milk. Whether lactose intolerance or protein allergy – even in the context of a dietary diet, almond milk is a tasty and wholesome alternative.
Thus, the dates used as a “sweetener” are more digestible than lactose and provide not only fast energy but also vital ingredients such as iron, phosphorus, zinc, magnesium, copper and various minerals that support the body’s metabolism.
As a purely herbal product, almond milk also contains no saturated fatty acids, but simply or polyunsaturated fatty acids, such as omega 6 and omega 9. In addition, the amino acids contained are optimally absorbed by the body and help build muscle and tissue.
As an unencumbered natural product, it is much more than just a “milk substitute”!