Almonds are my favorite nuts and they are actually the most nutritious of all tree nuts; they are also beneficial in maintaining ones health. Almonds have a delicate taste and can be used in both sweet and savory dishes.

Most importantly, they are heart healthy; then contain monounsaturated fats, and no cholesterol. Mono-saturated fats are healthy fats known to reduce LDL cholesterol (bad cholesterol) and prevent heart disease. Almonds also contain Vitamin E, an antioxidant beneficial in neutralizing free radicals.  Studies showed that almonds will control the blood sugar level and prevent blood sugar surges, even when consumed with meals that normally cause blood sugar surges. Therefore eating almonds are beneficial in preventing diabetes.
Research has shown that a diet which involves intake of almonds is beneficial in a weight loss program, as the mono-saturated fats which are in the almonds prevents overeating and gives a feeling of satiety.

Other nutrients are calcium, manganese, magnesium, phosphorus, copper, potassium and zinc.

Making your own almond milk is quite simple and taste delicious too. I use it as a non-dairy alternative in my smoothies, granola, muffins, etc. or basically anywhere milk would normally be used.

1cup almonds

4 cups water

6 dates pitted

1 tsp vanilla flavoring

pinch of sea salt (optional)

Ingredients


Blending


Straining

Sort and soak almonds in water for 8 hours or overnight (I find that when I soak the almonds they are easier to blend and digest better). Rinse almonds, place in blender with water. Blend until smooth, strain milk through a fine mesh strainer or cheesecloth. Put the milk back into the blender along with dates (If dates are not soft, they may be soaked for 10 minutes in warm water), vanilla and sea salt blend again until smooth. Almond milk should be stored in a container with a tight fitting lid and kept for up to 3 days in refrigerator.

I used this milk in my Almond Fudge Cake.
And is milk not your thing? Then try this awesome homemade almond butter.