Almond milk makes a delicious and nourishing alternative to cow’s
milk and other milks. It is easily digested and especially rich in
nutrients, especially calcium.
It contains riboflavin, niacin, biotin, folic acid, vitamin E,
boron, calcium, chromium, magnesium, manganese, phosphorus, potassium,
selenium and zinc.
- 90g / 3oz almonds, with skins
- 500ml / ¾ pint water
1. Blanch the almonds by placing them in a mug, then filling mug
to brim with boiling water. Leave to stand for 5 minutes, then drain.
Skins should rub off fairly easily.
2. Grind the almonds finely by placing them in a blender and processing them.
3. Add a little of the water and continue to process until a smooth cream is formed, then blend in the remaining water.
4. Strain the mixture to give the almond milk.
Penny Rushton DNN RSHom practices at the Hale Clinic
