You don’t have to be vegan, vegetarian, or dairy-free to focus more of your diet on plant-based foods. As a matter of fact, most people do not have any specific dietary restrictions but we can all benefit from more plant-based nutrition in our diets. Almond milk is a great plant-based alternative to traditional animal-based milks.

In Polk County’s shared-use food business kitchen, the Community’s Kitchen in Tryon, Analisa Domenica has launched her latest product, Homemade Almond Milk, with some business incubation support from Manna Cabanna.

Her process includes soaking raw almonds, preferably organic, overnight in cold filtered water.  The healthier almonds can “sprout” in that time, which helps us digest and absorb their nutrition even better.

It’s not a difficult recipe to create, with a good quality smoothie capable blender, requiring a few simple, whole food ingredients: raw almonds, filtered water, pure vanilla, a pinch of salt and the sweetener of your choice, optional. Make your own or find Homemade Almond Milk in downtown Tryon at the Manna Cabanna market or find in the whole food store of your choice.

Directions

– Soak almonds for at least 12 hours in pure water with ½ tsp. sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds.

– Rinse almonds well. Mix almonds with pure water in blender (4 cups water to every 1 cup of almonds)

– Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it)

– Strain mixture into a large bowl through a nut bag or cheese cloth.

– Put mixture back into blender with 1 tsp. vanilla, soaked dates, maple syrup or other sweetener. Adjust salt.

– Pour into glass jar or pitcher and store in fridge for up to one week.