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Cooking
Almond Nut Milk
· 2 servings
Soak the almonds
It's important to soak the almonds about 8 hours before you start, so they soften (I usually soak them overnight and blend in the morning).
Drain the soaking water
Pour away the water the almonds were soaking in. This water contains the so-called inhibitors released from the nuts, which keep the seed dormant until conditions are right for sprouting. These compounds aren't great for our bodies.
Blend
Put the almonds in the blender, cover with fresh water, add a pinch of salt and blend.
Strain
Set a container ready and place a nut milk bag over it. Pour in the blended mixture, strain and squeeze well. You'll be left with smooth, clean milk and almond pulp in the bag – don't throw it away, use it in porridge, yogurt, raw energy balls, etc.
Sweeten
Stir in half a teaspoon of coconut sugar.
Storing
Keep in the fridge – it will likely settle at the bottom, which is completely normal, just give it a shake before drinking. I usually drink the milk the day I make it, and maybe the day after, but no longer than that.