Almond Oat Milk
Almond Oat milk is the creamiest and easiest vegan milk you’ll ever make. Almond milk is my favorite because it’s very versatile and light, but you can adjust the thickness of any vegan milk by adding more nuts/seeds/grains to the water ratio. I like mine medium. Oats are a very cheap way to make milk. A small amount yields a large batch and it’s naturally thick due to the silica present in the oats, which is great for your hair, skin, nails, and joints, as it helps rebuild connective tissue.
As for almonds, they are taking over the vegan milk world, and with good reason. They are an energy dense food full of fiber, monounsaturated fats, riboflavin, phosphorus, calcium, iron, copper, arginine, manganese, antioxidants, protein, magnesium, and vitamin E. They are popularly used for their oils, to make milks, creams, yogurts, almond flours, almond butters, and eaten raw. Full of healthy fats, they help lower cholesterol and curb hunger cravings throughout the day. They also are incredible for heart health, skin health, and brain function.
Avoid buying nuts that have been processed with hydrogenated fats, salts, and sugars. Make sure that what you buy is raw, and hopefully organic. You can increase your mineral absorption by sprouting them in water for 12 to 24 hours in a covered bowl, and then rinsing them the next morning then drying them on a towel.
Oats are loaded with vitamins and minerals as well, making them a great and convenient source of nutrition. They are loaded with manganese, phosphorus, magnesium, copper, iron, zinc, folate, silica, calcium, potassium, vitamin B1, B5, B6 and B3, protein, complex carbohydrates, and fiber. Also an incredible source of heart healthy, nutrient packed, energy.
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