Dr. Susan's Light and Healthy Meals by Richards M.D. Susan

Author:Richards M.D., Susan
Language: eng
Format: epub
Published: 2015-05-19T04:00:00+00:00

Natural Sweeteners

Carob Honey

Maple syrup Rice Bran Syrup

Xylitol Molasses

Agave Nectar Dates

Coconut Palm Sugar

almond milk

1 cup almonds

4 cups water

1 tablespoon honey (optional)

Place almonds in a bowl with enough water to cover the nuts; cover the bowl and let the nuts soak overnight. Drain water and place almonds in a blender. Add water and blend for 3-4 minutes or until smooth. Using a fine mesh strainer over a small bowl, pour the mixture through the strainer. The pulp that is left in the strainer is almond meal; the liquid strained into the bowl is almond milk. You can strain the milk again for a thinner, smoother milk.

This almond milk has a wonderful smooth taste; it is flavorful without a sweetener. If you would like to sweeten your almond milk, I recommend using honey. The leftover almond meal can be baked in the oven to make a gluten-free flour that is great for baking. The milk keeps for 3- 4 days refrigerated in a sealed container. Shake before each use.

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