RAW ALMOND MILK
Makes about 8 servings (4 oz)
1 cup almonds
4 cups water
2 dates
Instructions
1. Soak the almonds in 2 cups filtered water overnight or for at least 8 hours. (If you are not ready to make your almond milk after 8 hours of soaking, rinse almonds, refill with fresh filtered water, place bowl in fridge for up to 2 days). Soaking allows the almonds to take in water and expand, releasing enzyme inhibitors and phytic acid in the process, while making the nutrients in the almond more absorbable.
2. Pour almonds into a strainer and rinse well to remove soak water.
3. Add soaked almonds, dates, and 4 cups filtered water to a high-speed blender (Vitamix or Blendtec) and blend for about 45 seconds.
4. Place a nut milk bag (Amazon.com) into a small bowl and fold the edges over the side of bowl. Pour the blended almonds into the nut milk bag.
5. Pull the edges of the nut milk bag up and lift the bag a few inches above the bowl. Gently squeeze the bag to assist the release of milk. *Do not press too firmly or you will create excess pressure and force a small hole in the fine mesh bag.
6. After you have squeezed all of the milk from the pulp, pour the bowl of fresh almond milk through a fine mesh strainer to remove any leftover pulp. Place fresh milk into a sealed glass container and store in the refrigerator for up to 5 days. Add to smoothies, cooked cereals, or as a base for creamy salad dressings.
7. Remove pulp from nut milk bag and thoroughly rinse the bag, turning inside out. Hang to dry.
* Pulp can be stored in a sealed glass container for up to 3 days in the refrigerator. Add to smoothies or cooked cereals.
* You can also dry it in a dehydrator (120 degrees F. for about 24 hours) or spread it on a cooking sheet and dry it in the oven (300 degrees F. for about 15 minutes) and sprinkle it over salads or as a garnish for soups.
[layerslider id=”52″]
NUTRITIONAL INFORMATION
Per 8 ounces
Calories: 73
Carbs: 3 g
Protein: 3 g
Fat: 6 g
Omega 3: 0
Fiber: 0
Calcium: 33 mg
Iron: 0.46 mg
Magnesium: 33 mg
Potassium: 91 mg
Selenium: 0.51 mcg
Zinc: 0.39 mg
B1: 0.02 mg
B2: 0.14 mg
B3: 0.45 mg
B5: 0.06 mg
B6: 0.01 mg
Choline: 6.5 mg
Folate: 5.5 mcg
Vitamin C: 0
Vitamin E: 3.2 mg
Vitamin K: 0
BCAA’s
Isoleucine: 0.09 g
Leucine: 0.18 g
Valine: 0.10 g
