You probably have heard how healthy the almond milk is, it contains no cholesterol and treats many diseases.

A glass of almond milk contains 50% of the recommended daily intake of vitamin E – an antioxidant that reduces the growth of free radicals, which can cause cancer.

almond-milk-is-answer-to-many-diseases-and-does-not-contain-cholesterol

A glass of almond milk contains 50% of the recommended daily intake of vitamin E – an antioxidant that reduces the growth of free radicals, which can cause cancer.

It is rich in B vitamins and iron, which are essential for growth and healthy functioning of muscle tissue.Almond milk does not contain lactose, so you can drink it freely, without fear of digestive disorders.

The almond milk successfully treats:

1.Peptic ulcer and duodenal ulcer.
2.Almond milk stimulates bile secretion and emptying of the gallbladder.
3. Useful for colds, asthma, insomnia, impotence, anemia.
4. It is an excellent source of energy, develop brain activity and strengthens memory.

Here’s how to make one at your home:

Ingredients:

  • 1 cup of almonds
  • 4 cups water
  • 1 date palm
  • 1 teaspoon natural vanilla extract (optional)

Preparation:
Before you prepare the milk, put the almonds in a bowl and cover them with enough water.

Allow them to stand overnight, to 48 hours. In the morning you will see that the almonds have swollen.

Then rinse them with cold water and squeeze out the excess water. Put all of the ingredients into the blender, and turn on the highest speed and let it run for 2-3 minutes, or until you see that the mixture has become completely white.

Put big strainer over some bowl, and put in two to three layers of gauze – to squeeze the milk well, and where will not be any piece of almonds. Pour the mixture into strainer and squeeze it all. Finally lift the gauze, and squeeze it with your hands.

The bowl will remain beautiful with white almond milk, which can stand in the refrigerator for up to five days.

The crushed almonds that remain in Gaza, so you can bake them in the oven, and eat in the morning as an addition to cereals.