Our founder, Jeff Shardell, is all about living a healthier life. Through the years, he's discovered many beneficial alternatives to the conventional products we consume daily. From the things you put on your body, like aluminum free deodorant, to the things you put in your body.
It’s no surprise Jeff likes to make things himself. If you know the Humble Brands story, then you know he spent months testing over 30 different formulations before creating the perfect aluminum free deodorant. One of Jeff’s favorite things to make is his famous anti-inflammatory almond milk.
Way before golden milk lattes found their way into every coffee shop in the US, Jeff was enjoying this tried and true combo of aromatic spices and homemade almond milk to kick start his day. It's super easy to make, and will forever convert you to gold side.
What makes this drink anti-inflammatory?
Almond milk contains a multitude of vitamins, minerals, and fiber. Almonds are an especially good source of Vitamin E. In this recipe, the naturally nutritive properties of almonds are boosted with the addition of delicious ingredients, like turmeric, that offer additional benefits. Here's an overview of everything this anti-inflammatory almond milk offers:
- Vitamin E may protect the body from the effects of harmful free radicals and have been shown to reduce inflammation. (Traber, 2015)
- Turmeric contains curcumin, which is a natural inflammatory compound.
- Turmeric and other added spices help with inflammation and have numerous other benefits
- No preservatives
- No added sugar
- Fresh nut milk tastes better
- Versatile! A great substitute for nearly anything that calls for milk.
Jeff’s Almond Milk Recipe
- Unpasteurized (preferably organic) almonds
- Vanilla extract
- Cinnamon powder
- Turmeric powder
- Ginger powder
- A crack black pepper
- Nut milk bag
- High speed blender
- Soak 1 1/2 cups of unpasteurized almonds overnight in refrigerator. (This allows the almonds to soften and sprout, even though you will just notice them plumping up a bit.)
- The next morning, drain and rinse almonds and place in a high speed blender (e.g. Vitamix), with 4:1 water to almonds (adjust for desired milk creaminess).
- Blend on high speed for about 1 minute, or until smooth.
- Filter milk through a nut milk bag into a bowl. Firmly squeeze to get all of the milk out.
- Return the liquid to a blender and add a pinch each of salt, vanilla extract, cinnamon powder, turmeric powder, ginger powder and crack a bit of black pepper (helps activate the turmeric).
- Blend again briefly. Adjust spices to taste.
- Store in a glass jar in your refrigerator for up to 4 days.
- You can dry out the remaining almond meal in your oven on a cookie sheet and use for baking.
*Traber, M.G. (2015). Vitamin E. 20Linus Pauling Institute. Retrieved from http://lpi.oregonstate.edu/mic/vitamins/vitamin-E