Almond Milk

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PREP TIME: 15 MINUTES   MAKES:  4-5 CUPS OF CREAMY GOODNESS

NUTRITIONAL BITES

Almonds are often referred to as “the King of Nuts” due to their high nutritional value - an excellent source of vitamin E which has antioxidant qualities and a concentrated source of monounsaturated fats making them heart healthy
Nut milk is a wonderful dairy and lactose free alternative to cow’s milk and is more alkaline in nature, helping to reduce inflammation in the body

INGREDIENTS  

1 cup soaked organic almonds (preferably Spanish as they are unpasteurized)
3-4 cups filtered water, depending on how thick you like your milk
1 teaspoon of pure vanilla extract
1.5 tablespoons of raw unpasteurized honey/organic maple syrup or a Medjool date
1/2 teaspoon of Celtic sea salt

Let's Blend!

  1. Soak your almonds in water overnight or for a minimum of 4 hours, making sure they are completely covered by the water
  2. Drain away the soaking water and then rinse the soaked nuts in a sieve
  3. Put the almonds and water into the blender and blend until the almonds are broken down and the milk looks smooth 
  4. Meanwhile put your nut bag over the top of a large measuring jug, making sure there are no gaps where the milk can escape
  5. Pour the milk, cup by cup, into the bag, lifting up the bag and twisting the top so that you create a “piping bag” effect  
  6. Start to squeeze the ‘ball’ of the bag (as if you were milking a cow) holding it over the jug so that the milk flows back into the jug, then pour this batch into a mason jar (you may need 2 mason jars standing by)
  7. Repeat the process until you have used up all the almonds
  8. Once you feel you have squeezed those nuts dry, put the nut pulp to one side and pour all the filtered milk back into the blender
  9. Add the remaining ingredients and blend again for approximately 1 minute, until smooth and creamy
  10. Taste it – does it need to be a little sweeter or a little salter for your taste? Adjust as you need to
  11. Pour the milk back into the mason jars, pop a lid on (you may need another mason jar for extra storage) and then step back and admire your beautiful creation
  12. You can only store the almond milk in the fridge for 2-3 days so drink up your delicious, nutritious creamy almond milk at every opportunity