Alright, alright. I’ve been talking about being healthy for awhile now, so I think it’s time I posted a healthy recipe, don’t you?

I’ve been seeing these Chia Seed Pudding recipes pop up all over the web. Carrie Vitt of Deliciously Organic has one, and I just found another in the January issue of Martha Stewart Living earlier this year. Most are made with some sort of vegan milk alternative, and since I had had success with making almond milk last year, I thought I’d make the pudding with almond milk.

So, really quick, before I post my recipe for chia seed pudding, here’s a recipe for almond milk. A special thanks to Jillee from who reminded me how to make it.

almond milk

1 cup organic raw almonds
3 1/2 cups filtered water, plus more for soaking
1/2 teaspoon pure vanilla extract

1. Place almonds in a medium bowl, and cover with filtered water. Let soak overnight. Drain almonds and rinse off with clean water. Place soaked almonds in a blender and add the 3 1/2 cups of filtered water. Place the lid on the blender and blend on high for up to 2 minutes, or until liquid becomes white and milky.

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2. Place 2 white paper towels in a fine mesh sieve and set over a large bowl. Pour the blended almond liquid, a little bit at a time, into the paper towels. Keep pouring, a little at a time, until all the liquid has passed through. Use a spoon to gently press out all liquid remaining in the pulp*. Pour the milk that has collected in the bowl into a carafe, jar, or pitcher. Add in vanilla. Shake or stir before serving. Refrigerate immediately, and drink within 4 days.

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*See Jillee’s post for an idea of what to do with the almond pulp.