Almond Milk Recipe:
1 cup almonds
3 cups filtered water

  1. Wash and rinse almonds with clean filtered water then soak with fresh water for 12 hours.
  2. Rinse again and place in food processor with 3 cups of filtered water
  3. Blend on high until mixture is smooth being careful not to blend for too long as the milk may become too hot.
  4. Pour milk into a nut milk bag and squeeze out all moisture. (cheese cloth or a stocking can also be used instead of a nut milk bag)

Variations:
Hazelnuts, Brazil nuts can also be used. Neither of these nuts requires soaking.
Add 1tbls flax seeds and 1 tbls agave to make a sweet almond milk

One of the benefits of making your own nut milks is the cost. It costs me around $2.50 to make one litre of almond milk. The cost to buy retail is anywhere between $5 and $8. In addition, I get to use the almond meal in veggie patties, pizza base or a desert. There are many uses to stretch your imagination.

Video Transcription

Dr. Dzung Price:

This is Dr. Dzung Price from Beyond Good Health TV, and today we’re going to show you how to actually make almond milk, because almond milk is just a fantastic substitute for dairy and you can use it in all sorts of fabulous recipes. I have here, Kristine Matheson, author of the renowned “Cancer to Wellness Manual.” So she’s going to show and demonstrate how we actually use this in so many other recipes, especially when you’re creating recipes that help you recover from cancer, because you can’t go and you know dive into the dairy or any of the other processed beverages that actually are so very unhealthy and high, full of sugar. Isn’t that right?

Kristine Matheson:

That’s correct. One of the things, too, about making your own almond milk, I know it saves an absolute fortune because to buy a carton of almond milk, it’s about $8, whereas I worked out the other day, it cost me about $2.50 to make my own almond milk to have a container equivalent to what you buy in a container that you buy from the stores and plus you have control of what’s in it and it’s not heated.

Dr. Dzung Price:

Yes.

Kristine Matheson:

One of the things that they’re probably under the direction of through the TGA or through the government bodies was the fact that when they give out products, they heat them . . .

Dr. Dzung Price:

Yes.

Kristine Matheson:

. . . which takes away all the nutrients. Now, what I’ve done is I’ve actually soaked a cup of almonds, and as you can see, it looks more than a cup because it expands, and then you wash the almonds as well. So, you just soak them and then throw them in a high speed processor.

Dr. Dzung Price:

Use the organic almonds when you can.

Kristine Matheson:

Yes, organic, that’s right. And that’s three cups of milk, sorry, three cups of water in there. This is so easy to do. Put your lid on.

Now, done. So this is a nut bag. You can use a sieve, but these are so cheap, go buy one. It’s crazy if you don’t. So we put the nut bag over my little plastic container here. This is just a nice size for what I do. You take off the lid, put that aside. You throw your milk into here. You actually strain it through the bag. And what else, what I do with the pulp, after I use this, nothing gets wasted. I actually use it in making vegetarian patties. So I actually, because I always had this over and you can use it for sweets as well, in some of your dessert bases.

Dr. Dzung Price:

Yeah, like in biscuits and so forth.

Kristine Matheson:

Biscuits and stuff. But you know, I was always, because I make this regularly, I always had this over and so I had to devise an almond meal.

Dr. Dzung Price:

Is it in your book?

Kristine Matheson:

Burger? Yeah, it’s in my recipe book. It’s not in my main book. So you have to buy my recipe book eventually. But, at the moment, we have the recipe book as a freebie. Do you know that?

Dr. Dzung Price:

Oh really.

Kristine Matheson:

It’s only a small version of the recipe book, yeah.

Dr. Dzung Price:

I’d love to offer that to people watching this.

Kristine Matheson:

Yeah, if you buy the e-book, if you can’t access, like if you live in America or something like that at the moment, where the book isn’t, you can actually buy the e-book, and I’m giving away a recipe book as well with it. It’s not the full recipe book, as I said. It’s just a mini recipe book, just to give people, because everybody was asking me for more recipes. I have quite a few of them in my main book, but this was just a little additive. So here, now, we just got to have a bit of strong hands here.

Dr. Dzung Price:

I make this almond milk quite regularly, and I use it in a lot of my tea tonic beverages that helps to improve your adaptability to stress. So this is also great for use as a winter chai drink, I make a lot of chai, and I use a lot of almond milk because it’s better than using normal milk or soy milk or any of that. You certainly don’t want to get into soy if you’ve got cancer in any way.

Kristine Matheson:

And do you know it creams up too. I actually have used ganoderma mushroom, and I have a ganoderma type of coffee.

Dr. Dzung Price:

Yes.

Kristine Matheson:

And so, even though, you know it is heating the milk, but I like to have one a day and with almond milk it tastes amazing.

Dr. Dzung Price:

Oh, it does. Ganoderma, which is the same as reishi, is a fantastic adaptogenic herb. One of the Chinese herbs that they use for longevity and it is also called the immortality herb.

Kristine Matheson:

I’m going to rinse this off now. Then we’re going to show you how to do a sweet almond.

Dr. Dzung Price:

Yeah, fantastic.

Kristine Matheson:

Okay? Now, I’ve bottled my almond milk, and I’m just going to put that in the fridge normally. But today I want to show you how you can actually make a sweet almond milk and make it in a fancy glass. So what I do is I put a little bit of almond milk in here. Normally it would be chilled. A little bit of organic vanilla essence.

Dr. Dzung Price:

I love vanilla.

Kristine Matheson:

And just put a little capful.

Dr. Dzung Price:

Yeah.

Kristine Matheson:

To give it a sweet flavor, so that we’re sticking to the raw foods and etc. and not putting anything into our body that’s going to harm us.

Dr. Dzung Price:

So, if you’re craving sweets, this is the drink.

Kristine Matheson:

This is the drink. So I’m putting some pitted almonds and the medjool almonds, sorry, dates.

Dr. Dzung Price:

Dates.

Kristine Matheson:

Dates, goodness me, medjool dates are the best ones. Okay. So I’ve actually pitted those, and I’m going to put the food processor back on the top of the base again and we’re going to mix that up.

Once that’s nicely blended, we pop that into a nice glass, and stick a vanilla stick on the side. Voila, a cocktail.

Dr. Dzung Price:

Beautiful, that’s going to be enough to satisfy anyone’s appetite.

Kristine Matheson:

Yes, it’s really good because sometimes, too, when you’re on the cancer programs and you’re trying to detoxify your body, particularly in the beginning, you sometimes may even get a headache from detoxing. These are great drinks to have, especially in the evening if you’re not feeling that well. Broth, I have a broth recipe that I put people on in the evening. If they don’t feel like that and they’re a little but headachy through the detoxification, this is a great way to stop it.

Dr. Dzung Price:

Yeah, and you don’t feel like you’re depriving yourself.

Kristine Matheson:

You’re not, exactly.

Dr. Dzung Price:

You can have something that tastes divine. So really you can get sucked into this and feel like you’re really treating yourself to a great luxury as well as being extremely healthy for you.

Kristine Matheson:

Exactly, yes, yes.

Dr. Dzung Price:

It’s great. So thank you for watching. This is Dr. Dzung Price and Kristine Matheson.

Kristine Matheson:

Yeah, see you next time.

Dr. Dzung Price:

See you next time. Bye-bye.