Almond Milk

I first discovered the benefits of these amazing milks when i first visited Kamalaya my favorite wellness retreat in Koh Samui.  They are fantastic blended with frozen banana, strawberry or blueberry when making smoothies, or served over a bowl of  bircher made from raw seeds and fresh grated apple.

Nut and seed milks are a delicious lactose free alternative to traditional dairy.  Enjoying them daily can help reduce cholesterol, provide your body with essential minerals such as calcium, magnesium and zinc and enhance the body’s immune system. It’s basically the nuts or seeds blended with filtered water and strained.  You can flavor the milk with vanilla bean or a hint of cinnamon and for a little sweetness just throw in a few fresh pitted dates before blending.  The pulp can also be reused to make delicious  cookies and cakes and as a replacement for wheat flour in most recipes. For a quick almond milk and a protein boost, just add 1 tablespoon of almond butter to half a cup of water and blend.

1 cup  almonds (raw)
5 cups filtered water
3 fresh pitted dates or few drops stevia
1 tsp vanilla extract

If you have the time, it’s best to soak the almonds in the water overnight before blending.  This will help make the milk easier to digest and  blend. Place all the ingredients into a  good high speed blender like a Vitamix, as it’s makes the smoothest and creamiest nut and seed milks.  Blend at medium to high speed until creamy white. This should take about a 30 seconds to 1 minute.  Strain through a fine sieve  and store the milk in the fridge. If you want the fibre and added protein of the almonds, don’t strain the milk, but give it a good stir before each use.  It will keep for about 4 days. Serves 8

Can also use a juicer instead of blender

per 125 ml serve (unstrained milk)

Protein : 5 g
Total Fat: 13 g
Saturated: 0.9 g
Carbs: 1 .1 g
Fiber: 2.2 g
kilojoules: 614
Calories: 147

By Teresa CutterThe Healthy Chef

0 comments… add one

Leave a Comment

Powered by eShop v.6