Yes! I do a liquid multi for her and sneak in dark leafies into recipes for extra calcium. She loves ground chicken w/ kale…salmon w/ spinach…I use my food processor and incorporate a meat w/ one or two veggies…patty them and saute in olive or avocado oil. Sooo happy she isn’t picky.

I do about 15 ounces of almond milk a day, I think??

So – you are also giving it to your baby – or maybe just curious about the nutrition too?

I guess it just looks more nutrient/caloric dense than store-bought so I was hoping it’d be more?? Hmmmm. Just want my wee one to be getting enough. She seems fine – so I guess that is an indicator that it’s working well!

My 14 month old loves almond milk. She is allergic to peanuts so I purchase peanut free almonds. I’m super curious about the nutritional content. I usually make it with 1 cup almonds and 3-4 cups water. She’s a good weight so I’m not worried – just curious I suppose!

Thank you!! Great article!!

1 cup raw almonds soaked overnight then rinsed and blended with 3 cups of spring water. I strain it with a muslin sac that my laundry soap nuts came in. I then toss the strained milk back in the blender, add a pinch of salt, a dash of vanilla extract, 4 stevia packets, and 1 tablespoon of pure cocao powder. I give it a quick blend and store it in a glass bottle. My VERY picky 3 yr old loves it and thinks its his chocolate cows milk.

I am also curious about the calorie count.

Oh, and I save the almond meal and put it in a fryin pan. I cook it on medium for about 5 minutes to toast it and dry it out. I store it in the fridge and have been adding it to various things. My husband used it in place of flour to make sugar cookies-soo light and good. they almost had a cake like texture.

thanks for the recipe!

Its wonderful.

Here’s my recipe that does not use cheesecloth or sieves:
1.Soak your almonds overnight.
2. BUY from any fabric or craft section 1/2 yard of UNBLEACHED MUSLIN. Cut it into a square about the size of a bandana, wash it (no detergent, water only).
3. Next morning, peel the almonds, then ROAST them at 350 for 10 or 12 min. (This helps to warm and release the tasty almond oil and gives the milk a flavor kick).
4. Using a food processor, grind the nuts to a thick paste that is still somewhat grainy. Adding a little water can help the process, but keep the mixture very thick.
5. Now the fun part – dampen your muslin in clean filtered water, and spread it over a large cake bowl. Spoon your nutpaste into the center of the square. The sides of the muslin should be long enough not to collapse into the bowl – if they do, get a bigger piece of muslin.
6. Add your filtered water to the paste, stiring to combine the water and nutpaste. Carefully gather up all the edges of the muslin, give it a twist to lock the nutpaste into the cloth so that it doesn’t squeeze out the top anywhere, and start twisting and squeezing the ball of almondpaste until you get all the liquid out.
7. Flavor according to taste – we like it with 1T of vanilla and 8 Tbsp sugar to a half gallon of milk. For an extra tasty treat, add 1/2 can of organic coconut milk too.

2/3 cups raw almonds (that have been soaked in water overnight)
1/3 cup unsweetened coconut
1 tsp sea salt
1 cup raw oats OR cooked brown rice (I use brown rice)

Blend dry ingredients to powder.

Add:

1 Tbsp pure vanilla
2 Tbsp raw honey or Agave Nectar

Add a little water to begin blending Than add more water to make 1/2 gallon of milk. Strain through a fine mesh strainer. This lasts about one week in the refrigerator.

Recipe from Hallelujah Acres

It works GREAT!! We also add a little honey in for sweetness sometimes. :)