Turmeric Almond milk is heavenly….
Turmeric needs no introduction, but if you still unsure about the hype, read all the benefits on this previous recipe I shared a few months ago.
Now with Candida, a lot of food get out of your diet and the ones you can have are often full of additives and sugar.
So I’ve gone back at making lots of foods from scratch myself! And this includes my own milk.
Who doesn’t love a cheeky Almond milk in their tea or on it’s own? I definitely do!
I work a lots in between studios and coffee shops and recently I’ve been making my own Turmeric Almond milk and It’s been perfect. I don’t feel left out when everyone is sipping on their cute latte!
Seriously, it takes less than 5min to make and lasts 4 days if kept in the fridge. If you suffer from sensitive stomach, candida, or any gut issues but still want to “have a life”, I suggest you make your own milk. It’s clean, you save money and it tastes like real almonds!
Make enough for 3 days, and pour a small amount in a glass jar for the day.
These are my go to glass jars. They’re affordable, come in all sizes, easy to clean and great to store food as well.
1st step- Make your Nut milk
Blend 1 cup of almonds with 2 /3 cups of Water for 2min on high blender.
The less water, the richer the milk
Pour the milk through a cheese cloth to remove almond skin and meal
2nd step- Add Turmeric
Pour the clean Almond milk back in the blender and add 2 pieces of peeled Turmeric
Add a Pinch of Pepper
Blend again for 2 min.
Let it set and pour it in your glass jar.
Once cooled down, store the milk in the fridge or have a cheeky latte straight away!