Sunday, January 15, 2012

Delicious Almond/Coconut Milk

I am amazed at the health benefits of Almonds. But I can't justify spending so much SO MUCH for pre-made, packaged Almond milk in the stores.

In the last few months, I have been diagnosed with Hypothyroid problems, and more recently diagnosed with Hashimoto's Thyroiditis. Hashimoto's is an auto immune disease that causes hypothyroidism. It's nasty honestly. The symptom list is long and, sadly, I have ALMOST EVERY SINGLE SYMPTOM, (with the exception of high cholesterol).

So, I am working on getting my health restored, and it's not easy. It is NOT easy. With Hashimoto's I have to remain gluten free, (which I will always be no matter what) as well as eliminate inflammation causing foods such as dairy, soy, table salt, and refined sugar (I can only have honey or maple sugar sparingly)... Now, to you this might sound like a diet I am used to, but it isn't really. Before, I would choose to eliminate things because I wanted to (with the exception of gluten) not because I HAD to. This is kind of scary to me. I have to say. Before, if I decided to slip up and allow myself a sugary dessert (gluten free) that had dairy or refined sugar, I'd say, "It's okay, a little won't hurt." But now, I know that is not true. I cannot deviate from this diet.

So, I have started to follow the Paleo Diet. Many of you might have already heard of this, but it was new to me. It follows exactly how I need to eat for my Hashimoto's and to keep the inflammation in check. Alas, it is A LOT more meat than I am used to eating. Some days I am okay with that, others, I am not. But, I have to get better.

On the Paleo diet, I can have almonds, and coconuts, and in fact, coconut has anti-inflammatory properties, which makes it an IDEAL food for me. So I experimented and I came up with a new recipe for milk using both almonds and coconuts.


1 Cup of RAW almonds (skins removed)
1 1/2 TBS pure vanilla extract (gluten free)
3 Cups water
1 handful (approx. 1/2 Cup) shredded unsweetened coconut
1/8 - 1/4 Cup (depending on how much you want to add) Extra Virgin Coconut oil

First, I take my raw almonds (if they still contain shells) and soak them overnight in the fridge. The next morning, I take them out, rinse and drain them, and then take a paper towel and remove the skins by rubbing it off. (You can do this in less time if you blanch them, but I just soak mine overnight. It takes a little more prep time, but I don't mind).

Once my almonds have no more skin on them, I put them in the Vitamix and add the water and vanilla.

I blend on high for approximately 2 minutes and then pour in to a container through a muslin cloth. I then squeeze all of the liquid out through the muslin, and save the almond bits to use later. ( once dried, it can be used as almond flour in baking). Then I pour the milk back in to the Vitamix and add a handful of dried, unsweetened shredded coconut and 1/8-1/4 cup of extra virgin coconut oil. Blend on high for 2 more minutes, and strain through the muslin again. (I have to wring the muslin to force the milk through it). Then put a lid on the container, and store in the refrigerator for 3-5 days.

It is delicious! I love using it in berry smoothies.