Real almond milk is highly nutritious, it contains none of the nasty stuff often found in cow’s milk such as pus and – even blood – and it is high in nutrients and a great of protein.
Well, that is if the almond milk you are drinking actually has any almonds in it.
UK company ‘Almond Breeze’ were sued for promoting their almond milk product that actually only contained 2% almond milk, and charging customers between 3 and 5 dollars for the privilege.
Time reported how a lawsuit was actioned against them for:
“[deceiving] customers into thinking that they’re buying a product made from almonds,”
The lawsuit was first actioned in 2015 but it took over a year to run its course, the resulting ruling was that Blue Diamond, the company who produced ‘Almond Breeze’ were ordered to pay compensation of $20 to every customer who came forward and claimed that they were duped into buying the product.
Almonds are a fairly expensive product, and almond milk at this price must have seemed like a bargain to many customers, of course, they didn’t realize just how little almond they were actually getting for their money.
The product has been relaunched after the lawsuit, but the packaging is now not allowed to use the phrasing ‘natural’ or ‘all natural’ as it did before, letting customers know that inside the carton is artificial almond substitutes to bulk out the milk.
Almond Breeze released a statement defending their actions, saying:
The primary ingredient in nearly all popular beverages including coffee, tea, soda, juice and sports drinks is water. Cow’s milk is 85% to 95% water and the same can be said for most soy and almond milks which is why our brand is not alone in responding to recent claims.”
Almond milk can be made at home, ensuring you are left with a 100% natural product, using the following recipe.
Unsweetened almond milk:
- 1 cup raw almonds, soaked for 12 hours
- 3 cups filtered water
- Pinch of Celtic sea salt
Sweetened almond milk :
- 1 teaspoon natural vanilla extract
- 3 to 6 pitted dates, 2 to 3 tablespoons pure maple syrup, or other sweetener
- 1 tablespoon coconut oil or raw almond butter (optional)
- To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours.
- Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
- Throw the rinsed almonds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
- To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp aside. You can dehydrate this for use in smoothies or to make crusts. Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener, and any flavorings, and blast again, until smooth and creamy.
- Store the milk in a sealed container in the fridge. Activated almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge. Unsoaked almond milk will keep for about 5 days.
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