Have you ever heard of the food additive Carrageenan? Well, if you have been buying “natural” or “organic” almond milk in grocery stores chances are you have been consuming it. So, what is it? Carrageenan is an additive used by manufacturers to thicken and combine products like nut milks, juices, and cottage cheese. This ingredient is derived from seaweed and is favored by companies due to the fact that it is a low allergy source and not derived from animals. Unfortunately, this ingredient is considered “natural” because it is seaweed but that does not mean it is actually good for you. From doing my own research on this unpopular additive I learned that carrageenan has been found to cause cancer and colitis in the lab animals it has been tested on. It is also a high inflammatory product and is an allowed additive in organic foods which, I had no idea was even possible. So, the more research I did on this additive the more I checked for it my food products and I found it in a lot of my favorite things! The biggest culprit was my almond milk. Here is a link that will give you more of an insight on which companies stay away from this harmful additive. www.cornucpoia.org
Because a lot of my favorite brands of almond milk contained this additive I decided to learn how to make my own at home. I mean, how hard could it be? Turns out, almond milk is extremely easy to make and now I make it all the time. I feel so much better drinking my own homemade version because I know exactly what is going into it and exactly what stays out.
What you’ll need:
1 cheese cloth or nut milk bag (I use this one) *Use code NASHFIT @ checkout for a special discount 😉
1 cups raw almonds (soaked for 24 hrs)
4 cups filtered water
Natural sweeteners! Examples include dates (3-4), cinnamon, vanilla extract, or natural stevia
- Take raw almonds and put them in a bowl. Cover them with water and place on your counter (or fridge) to soak for at least 12 hrs.
- Next, drain and rinse the almonds and pour into blender.
- Add 4 cups of filtered water and blend until mixture is white and milky. (usually 1-3 minutes)
- Pour mix into nut milk bag and drain milk into a bowl. You really just want to separate the pulp of the almonds from the milk and once that is done you can keep the leftover almond meal for baking!
- Once your milk is separated and in a jar you can sweeten it however you please!
I like to mix in a teaspoon of vanilla extract and a few drops of natural stevia sweetener. You can also sweeten your milk with natural maple syrup, cocoa powder, honey, vanilla, or even some pumpkin spice! The flavor youdesire is ultimately up to you and there are plenty of ways to do it. 🙂
Tip: Look up natural sweet drops on amazon and browse through the flavors. Just a few drops of these goes a long way and they have great flavors available. Click here to check them out!
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