They are both slimy, slick, & silky liars.
Carrageenan is an additive/preservative placed in dairy products, soups, or nut milks to create that “just can’t have one sip” kind of feeling as you guzzle it down. A smooth taste which will turn your tastebuds on to the extent of addiction and obsession. (or at least that’s what it was for me at first gulp of almond milk!)
As we know (or most of us should know) the USDA and mainstream agribusinesses are full of bologna. Literally. Genetically modified bologna specifically.
The manufacturers of products containing carrageenan are big shot, family household names we’ve all come to cherish…under false pretenses. (I.e…Kraft, Monsanto, General Mills, ConAgra…)
You see they market themselves under names like Silk, Almond Breeze, and Eden Soy to capture the health conscious consumer, but in actuality, you’re only buying their products and funding their advertising campaigns, resulting in not fueling your body properly.
Carrageenan is a known allergen to many holistic health counselors. It’s a derivative of seaweed but is so overly processed before being placed in our consumable liquids that it’s almost as bad for you as soy.
I say, get the real silky stuff by making your own almond milk…for a start! (we all know you can make your own soup by now, so I shouldn’t have to spoon feed you on that one right?)
Here was a simple recipe I found on instagram (or really anywhere in the healthy blogger world) to create such a wonderous thing:
Homemade Almond Milk
Ingredients & Tools:
1 cup raw almonds (try to go for organic if you can)
sweeteners of your choice (I used honey and cinnamon)
milk nut bag or cheesecloths
blender or vitamix
container for finished almond milk
1) Soak nuts overnight in a bowl. Add 1 cup of almonds with enough water to cover most of the almonds.
2) Cover almonds/water bowl and place in fridge for 8 hours. (I did mine overnight to make my morning exciting!)
3) Take almonds/water bowl out of fridge and drain the water through a strainer into a separate small bowl. DON’T THROW OUT THE EXCESS WATER DRAINED OUT. YOU CAN POUR THIS OVER YOUR PLANTS OR GARDENS AS IT’S SUPER NUTRITIOUS!
4) Place wet almonds and whatever you’d like to sweeten your milk with into a blender (I used a vitamix) with about 3.5 cups of water.
5) Blend on low for a minute and then amp up the voltage to high for approximately 1-2 minutes or until fully blended. (NOTE: Be careful if using a vitamix as some of my milk spilled out due to the impact of placing it on high!)
6) Pour milk slowly over cheesecloth or into a milk nut bag and keep stopping to squeeze the excess milk out. (Have the large bowl underneath the cloth.) Remember to save the excess almond pulp, you can store it and use it for baking or general cooking as it’s basically considered almond meal after this process! (Cool, right?)
7) After all your straining and draining is done, pour almond milk into a container and place in fridge to chill.
This will stay fresh for about 7-10 days and the best part: NO CARRAGEENAN ADDED. Just how nature and your vitamix intended. 🙂
Have you ever made a nut milk before? What was your experience like? Do you drink nut milks from the supermarket?
Peace, love, and silk me the natural way!