Especially popular in summer, almond milk can be used as a substitute for cow’s milk. In fact, it is suitable for consumption both as a fresh and thirst-quenching drink in summer and in winter, perhaps for breakfast with the addition of coffee. This vegetable milk is especially indicated for those who are allergic to milk of animal origin or intolerant to lactose.
Getting it at home is child’s play, as it only takes 3 minutes to prepare this milk for intolerant against triglycerides and cholesterol or inflamed intestines.
The benefits of this vegetable drink
Among the macronutrients of the drink we find calcium, useful for preventing osteoporosis, then potassium, phosphorus and vitamin B2, suitable for the well-being of the skin. It is also rich in vitamin E (antioxidant) and omega 6, perfect for the cardiovascular system and to reduce triglycerides and cholesterol.
Almond milk is ideal for fighting gastritis. In fact, it favors the regularity of the intestine thanks to the fiber contents, which help digestion and protect the intestinal walls. On the other hand, it is contraindicated for those allergic to nickel or dried fruit.
Finally, it is an excellent anti-inflammatory for the intestine (especially in hot weather), thanks to its significant amount of magnesium.
The recipe for making almond milk at home
For the success of the drink, two precise relationships between the ingredients must be respected:
Let’s now see the ingredients:
- 300 gr of almonds with skin;
- 1,200 ml of water;
- 100 grams of sugar (optional);
- cotton gauze.
Procedure
We take 600 ml of water and soak, for a whole night, the almonds with the cuticles, in order to hydrate and soften them. The next day we remove the skin from the almonds with only the use of our fingers, as it will come off very easily.
Put the almonds, the water used to soften them and the sugar in a mixer. Then add the remaining 600 ml of water.
To separate the liquid part from the solid part, we use a cotton gauze. When we have obtained the liquid part, we squeeze vigorously the used gauze, which in the meantime has retained the solid components. In this way we will recover even more milk left among the almond residues.
With the liquid just obtained, we fill a glass bottle, fitted with an airtight seal, and place it in the fridge. This milk should be consumed within the next four days.
Only 3 minutes to prepare this milk for intolerant against triglycerides and cholesterol or inflamed intestines
The residue of the preparation of almond milk is a floury pulp called okara. It should not be wasted, as it can be reused to prepare cakes, biscuits, doughs, pancakes.
You can also freeze it or dry it in the sun or in the oven. The final result will be a kind of special flour, easily stored in glass jars and used when necessary.
Deepening
Not only the diet but also the water drunk at the right times helps to lose weight and deflate.