Thick and creamy Almond Milk made at home tastes so fresh! Pour it on morning granola, add it to smoothies, create chocolate milk, or simply drink it cold as a refreshing beverage. Soak the raw almonds for 4 hours or overnight then rinse thoroughly. Soaking the almonds will activate the enzymes and wash away the tannins. Soaking will also soften the almonds to make silky smooth milk. High in vitamins B, C, E, as well as minerals potassium (necessary electrolyte), magnesium, iron, manganese, selenium, copper and zinc; contains essential fatty acids, enzymes and anti-oxidants. The tiny sprinkle of sea salt in this milk recipe contains over 72 trace minerals unlike table salt, which contains only one. Almonds are truly a seed, and they are tasty, especially when made into this delicious raw milk. Enjoy!
Attributes: raw, vegan, dairy free, nourishing
1 C raw almonds (soaked overnight & rinsed am)
1 T raw melted honey or maple syrup
1 tsp organic vanilla extract
1/2 medium banana
small pinch of sea salt
2 C fresh spring water
1 medium mint leaf
Directions: Blend all ingredients until smooth. Refrigerate to chill or add ice cubes, blend and serve immediately. Soaked almonds make a smooth milk.
Optional: To refrigerate in a sealed glass jar up to 4-5 days, omit the banana ingredient. Add a little more honey if more sweetness is needed.”
Tips: Rich in Vitamins B, C E, minerals potassium, calcium, magnesium, manganese, iron, zinc, selenium & copper, fatty acids, enzymes and anti-oxidants. Helps restore healthy cholesterol, reduces bad effects of sodium.