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Almonds are one of the most wonderful nuts because they are bursting with nutrition: protein, vitamin E, omega-3 and omega-6 fatty acids, calcium, magnesium and zinc. And did I mention, they taste yummy?
I made almond milk last week and in my video I talk about the absolutely fabulous product leftover. I am joyous to share my little secret for glowing skin. I encourage you to make the almond milk and then use the leftover grit to give yourself an amazing exfoliation in the shower or bath! You will LOVE it.
Check out my article on AOL’s That’s Fit: 6 EASY STEPS TO MAKE ALMOND MILK it’s simply divine!
21 thoughts on “Almond Milk Recipe & Natural Exfoliator Free of Chemicals: Makes Your Skin Soft”
Great recipe for Almond Milk. I have been drinking almond milk from a container for the last year and love the idea of making my own. No additives to worry about! Keep up the great tips – I follow you via aol all the time. Joanne in Toronto
I loved your idea for making Almond Milk & usinf the leftover almond crunch for exfoliation. Thank you for all your articles and recipes, it keeps me motivated and keep eating healthy. Good Luck to you and hope to keep receiving your many more wonderful health ideas.
Wonderful, thank you so much! 🙂
Oh it’s soooo delicious! You must try it!
Joy! I’ve been drinking almond milk for the last two years & am so happy that you’ve shared how we can make our own milk fresh!!!! I love knowing that I know exactly where & how it was made because I did it myself! One question & it’s a bit off-topic: In your video blog tip about the almond grit, you mention checking out our products online to see what’s in them. I’ve been struggling with using commercial products like shampoo. What do you use for shampoo?
Regarding the leftover almond grit, do we add anything to it or just rub the grit on our skin as it is.
Hi Nadia, just use it as is! If you wanted to, you could add some essential oil if ya like.
Hi Joy, ever since you posted your almond milk recipe I have been itching to try it. I finally did a couple days ago and it is absolutely delicious and so simple to make. As a wonderful plus the grit has been heaven for my skin. It is so gentle and doesn’t dry me out.
Thank you!
Yaaaaaaa!
I tried your almond milk recipe this morning! i soaked the almonds overnight like you said, and i had to leave a note for my roommates saying “yes, there is a reason for this!” so no one would throw it out (although i think they are used to much mad scientist ways in the kitchen by now)! It turned out great! Definitely need the fine strainer instead of a regular one.
i’m looking forward to using the grit on my skin. thanks for the tips!
My pleasure!
I have recently made the switch from soy to almond milk and I love it, but I have been reading a lot about almond milk causing thyroid problems and being a goitrogen. I’m somewhat concerned by this and am wondering if you have any input at all.
I’ve also read that heating the almond milk may lessen this negative effect, but now I am wondering if heating it will destroy any of the valuable minerals etc in it.
Great question. There are no doubt goitrogens in many health promoting foods including the entire cruciferous vegetable family. You are right, heating does destroy any goitrogens but I don’t recommend heating almond milk because you want to keep all the beneficial enzymes intact as well as the good fat.
I suggest you practice moderation, as with anything. If you were to avoid all goitrogens then you would never eat raw broccoli again. In my opinion, using almond milk in your smoothie or in your morning cereal is not going to negatively impact your thyroid. Now if you had thyroid problems already and then were drinking copious amounts of almond milk, eating tons of raw veggies, soybeans, millet etc etc all goitrogen foods then you may have a concern. Hope that helps.
Great vid Joy! I love that you went the extra step by using the pulp as an exfoliator!! I’m going to share a link to this on my blog this week!
Wonderful! Thanks so much Angela 🙂
hey Joy! Can we use soaked almonds (grounded) with milk and apply on the face? I believe that leads to glowing skin
That’s a great idea! I love it.
I recently bought the Blendtec blender and discovered Almond Milk by just blending together water, almonds, ice and a little Agave for flavor. The blender was a little pricey, about $400, but it has a button that makes the wonderful milk in about 30 seconds. So I’m experimenting with whole and natural ingredients to get to treats that are not just good for me but great for me. The blender pulverizes the almonds into a milk and I’m taking in all the fiber content too, which I thought is probably better for me. Any input on doing it this way vs heating the little nuts up first? Thanks, -Corey.
just wondering… would almond milk be something my 6-month-old could have? i’m thinking he has a milk allergy….. ugh. i’m working on bringing up my milk supply but in the interim, i’m thinking this could be an option?
I’ve been making almond milk for a couple of years now, and you’re right: it’s so darned easy! I read somewhere that the actual percentage of almond milk in the store-bought stuff is very low. I don’t use hot water though; I do the same with cold water and have been very happy. I also wanted to mention that I throw in a few (or a small handful sometimes) of dates. I like the little bit of sweetness they add… and you can control the sweetness to your own tastes. I always spill in a little vanilla extract.
Thank you for the tip on something to do with the leftover grit. It always bothers me to just chuck it! I bet it would make an even better scrub if you added some natural honey and fresh lemon juice.
I’ve wondered how you could use the grit in some sort of cooking. In the winter I sometime throw a bit in my porridge while it’s cooking. I’d love to find a way to use it in muffins or something.
I use it as an exfoliator! There isn’t much left nutritionally once you’ve squeezed 5 cups out of almond milk out of 1 cup of grit. However, you could definitely use it as a flour for muffins or something. I haven’t used it in recipes myself, I’ve used ground almond flour but not the leftover from almond milk because once you’ve squeezed all the fat out, there isn’t a whole heck of a lot of flavour left.