Ah, fig season! One of my favorite times of the year! Figs are very high in fiber and a good source of several essential minerals, including magnesium, manganese, calcium (promotes bone density), copper, and potassium (helps lower blood pressure), as well as vitamins K and…
Smoothies are one of my favorite ways to start my morning and “break the fast” because you are loading up on a ton of nutrients, vitamins, and minerals right from the get go. Plus, your digestive system doesn’t have to work as hard to digest your food since it’s blended together! This purple power smoothie has got plant-based protein, resistant starch, healthy fats, some complex carbs, low in sugar, anti-inflammatory properties, and much more!
Starting last year, I decided to cut dairy fully out of my diet and I’ve never felt better! My skin cleared up, my digestive system was happier, I was less bloated, and I discovered that, in my opinion, dairy-free substitutes for milk, yogurt, and even ice cream are so much more delicious! However, this lifestyle may work for me but may not work for you. Just listen to your body!
With that said, I don’t think I will be able to use store-bought almond milk ever again because homemade is simply too delicious, versatile, and amazing. Plus, it’s super easy to make, thanks to a little help from my Ellie’s Best nut milk bag! (Use my code: tippytoegirl for 10% discount off your purchase.) If you don’t have a nut milk bag you, I believe a cheesecloth works as well.
Also, for the almond milk recipe, I used sprouted almonds for the milk. Why sprouted? Sprouted almonds are easier on the digestive system compared to regular nuts because the soaking process releases their enzyme inhibitors. Without these inhibitors, our body’s own enzymes are more effective at helping us absorb the nut’s nutrients. A total win-win situation!
And yes. I’m that person that puts almond milk in a cow’s milk jar just for aesthetic purposes.
So, without further a moo… here’s the recipe!
- 1 cup sprouted almonds
- 3 1/2 cups filtered water
- 1 1/2 tsp coconut sugar optional
- 3 tsp Trader Joe's Pumpkin Pie spice cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom
- A couple splashes of vanilla extract
Soak the almonds in water overnight in the fridge. The longer the almonds soak, the creamier the almond milk.
Drain and rinse the almonds from their soaking water under cool running water. At this point the almonds should feel a little squishy if you pinch them.
Peel the skins off of the almonds. This step is optional but peeling the skins of the almonds makes the almond milk easier to digest.
Blend your soaked nuts, spices, and sweetener in a high-speed blender with the filtered water. (Remember: More water, thinner milk and less water, thicker milk)
Pour into the nut milk bag.
Twist & squeeze out the almond milk from the pulp.
Refrigerate and store the almond milk in the fridge up to 3 days. If separation occurs, simply shake, shake, SHAKE!
Disclosure Text: I have a material connection because I received a gift or sample of a product for consideration in preparing to write this content. All opinions within this article are my own and are typically not subject to the editorial review from any 3rd party.