lately i have been blending a cup of freshly made almond milk with my smoothies because before i discovered 30bad, i bought 5 pounds of unpasteurized almonds. the consistency is pretty thin...i made it more on the watery side so there would be less fat.
my question is, though, is this something that could potentially cause problems? smoothie today was 5 bananas, a couple handfuls of blueberries, 2.5 cups babyspinach, 1.5 cup water, 1.5 cup almond milk. I ONLY USE almond milk in ONE SMOOTHIE per day.
on cronometer.com, the "almond breeze unsweetened" is what i log it as, and i haven't gone over 10% fat as i really don't eat fats in other meals aside from the occasional 1/2 avocado with my dinner salad or a few blended nuts with basil for my last meal as well.
i do love the creamy taste my almond milk gives smoothies, but i can just as easily give it up if this is hindering my body's ability to take in the glucose. and again this isn't something i am doing long-term...just as an 'experiment' if you will and to use up these almonds that don't have too long of a shelf life. i also save the "almond pulp" in the fridge and my mom makes vegan baked goods with it, even after i told her about acrylamides, although they aren't being roasted...still not great.
okay i appreciate any feedback :) thank you so much!
I'm pretty sure the almond milk you make yourself is going to have more fat in it than the commercial stuff. What's your almond to water ratio? I'd say if you want a more accurate idea of the fat percentage, just weigh out the almonds you're going to use and put that into cronometer. Soak the almonds and blend them whole with your smoothie. I make "lemon pie" smoothies that way once in a while.