Almond milk: A dairy substitute for SIBO patients?
Do you or your patients want a phase 1 SIBO treatment friendly dairy substitute? Almond milk is a fantastic option.
‘Almond milk is a breeze to make at home and tastes so much better than the store brought versions. Plus, you know exactly what goes into it and it doesn’t contain any binders, thickeners, preservatives or sugars when you make it yourself. It is also creamier and has a much nicer flavour than the commercially made varieties.’ Rebecca Coomes
Rebecca Coomes’ recipes are all created to be in alignment with Dr Nirala Jacobi’s Bi-Phasic Diet. We fully support you to use Rebecca’s recipes as a resource during treatment. Access all of Rebecca’s recipes to help you to have a smooth and satiated SIBO recovery.
Classification: R, GF, DF, V, VG, LF
Makes approx. 1L
- 1 cup almonds
- 4 cups water
- ¼ tsp vanilla powder
- Pinch sea salt
- Place the almonds in a bowl and cover them with water.
Drain and rinse the almonds. Place into a high powered blender with the water, vanilla powder and sea salt. Blend on the highest setting for 1-2 minutes.
Strain the liquid through a very fine meshed sieve, cheesecloth or a nut bag. You may like to strain it directly into a container which will store the almond milk in the fridge.
Your almond milk will keep in the fridge for up to 3 days.
Note: You can use the leftover nut meal in any recipe that calls for almond meal. Simply spread it out on a baking tray and cook slowly in the oven at 180oC/355oF for 20 – 30 minutes or until dehydrated. You may like to give it a quick blitz in a blender to turn it into a fine powder. This will keep for a few days.
Get creative with the spices and flavourings you add to your almond milk. You might like to add cinnamon, nutmeg, cacao, and more to your mix. Let your imagination and taste buds take you on a journey with each new batch.
About the Author
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.