Awesome Benefits of Almond Milk

Monday, December 03, 2018






Almonds are among the most nutritious of nuts. They are naturally high in protein, vitamin B, vitamin E, calcium, potassium, magnesium, iron, and phosphorus. A few edible seeds of the almond tree, which is peach-like in appearance, go a long way as the almond nut is a highly concentrated food. Almond nuts are consumed by many vegetarians as a meat substitute. The almond milk, on the other hand, is widely used as a dairy alternative.

Almond Milk is Made 

Almond milk is made from crushed almonds. In the olden times, the nuts were blanched, ground, and then mixed with boiling water. The watery mixture would then be poured through a sieve. This simple process created a high-fat milk alternative that was easy to make and did not spoil on the shelves. Today almond milk is produced in larger quantities at high-end facilities in many places of the world. Almond milk in cartons can now be easily bought at supermarkets and vegan food stores, and they come in plain and flavored varieties.



History of Almond Milk

During the medieval times, almond milk was a common ingredient for cooking and proved vital due to the lack of refrigeration. Fresh cow’s milk was a luxury often not available to those who lived in the cities or who didn't have a cow and many cooks depended on nuts, predominantly almond. Almond milk was an essential ingredient of European delicacy. It was also useful during Lent when the consumption of dairy products was forbidden to many on religious grounds.



Dairy Replacement

Almond milk can be used as a replacement for dairy milk consumption and as a milk substitute in any recipe. Adding almond milk to your baked goods adds a rich, sweet nutty flavor without sacrificing the quality of taste. Almond milk may also be used to flavor beverages that can be enjoyed by both the young and the old. Every time you include almond milk in your diet and cooking, you know you get a regular dose of protein, vitamins, and essential minerals for better health.

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