Almond milk
| Ingredient | Qty, g | |
|---|---|---|
| Almond ? 1 pc ≈ 1.4 g 150 g ≈ 107.1 sheet | ||
| Water | ||
| Himalayan salt | ||
| Stevia ?A sugar substitute is used in the recipe with sweetness relative to sugar 1:1 | ||
| Vanilla | to taste | |
| Product release: | 750 ml ?The product output is specified by the default number of ingredients. This recipe cannot be scaled to arbitrary ingredient proportions. | |
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| 8 h | ||
| 15 min | ||
8 h - 8 h 15 min | ||
|---|---|---|
| Proteins | 1.2 g |
| Fats | 2.7 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 0.5 g |
| Calories | 32 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.2 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 2 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.05 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 891 |
| Weight loss | Detention | Set |
|---|---|---|
| 3% | 2% | 2% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
To prepare almond milk you will need:
- 150 g of almonds;
- water for soaking;
- 750 ml of water for making;
- a pinch of salt;
- a sweetener if desired: liquid stevia or powder, erythritol.
Soak the almonds in clean or boiled water overnight. This will help soften the nuts and improve the consistency of the milk.
After soaking, rinse the almonds thoroughly under running water and drain the water.
If the almonds are not blanched, remove their skins.
Transfer the almonds to a powerful blender and add 750 ml of fresh water.
Add a pinch of salt and, if desired, a sweetener.
Blend the almonds with water on high speed until smooth, about 1-2 minutes.
Place cheesecloth or a fine sieve over a deep bowl or pot and carefully strain the almond mixture.
Squeeze the remaining liquid from the almonds to get as much milk as possible.
Pour the almond milk into a bottle or airtight container and store in the refrigerator for up to 5 days.
Tip: Do not throw away the leftover almond pulp after straining – it can be used as an ingredient for baking or added to porridge and smoothies.
More about the product:
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
