Not only is almond milk fantastic when added to soup, it’s also a great beverage on its own. Almonds are high in monounsaturated fats, which have been associated with reduced risk of heart disease. Five large human epidemiological studies, including the Nurses’ Health Study, the Iowa Health Study, the Adventist Health Study and the Physicians Health Study, all found that nut consumption is linked to a lower risk for heart disease. A quarter-cup of almonds contains almost 99 mg of magnesium plus 257 mg of potassium. Almonds also have a low glycemic index, which is good for those with diabetes and heart disease.
Ingredients
- 1 cup almonds, soaked overnight in water to cover
- 3 ½ cups of water
- Cheese cloth
Instructions
After soaking overnight, drain and rinse almonds. Then place with 3 ½ cups water in a good blender and blend until smooth. Strain through a cheese cloth and serve. Note: For added nutrition, add cinnamon and hemp seeds. Use the almond milk as a replacement of cream in soups, or as a base for smoothies and sorbet shakes.
