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Almond Milk
By Teresa Cutter
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What's great about it
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 flavour 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.
Ingredients
Makes approx. 1 L
1 cup almonds (raw)
6 cups filtered water
4 - 6 fresh pitted dates or few drops stevia
1 tsp vanilla extract
Method
- Combine all the ingredients into a good high speed blender.
- Blend at medium to high speed until creamy white. This should take about a 30 seconds.
- Strain through a fine sieve or nut milk bag and store the milk in the fridge for unto 4 days.
- Boost protein and add 2 tablespoons Healthy Chef Protein.
More healthy recipes from Teresa Cutter
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