MAKE IT YOURSELF: An Almond Milk Love Story (aka a recipe)

I'm going to get to the Almond Milk but first... HOLY SHIT! If you've never had strep throat consider yourself one of the lucky. I've been battling it with antibiotics (tears), warm lemon & ginger water and the most awesome husband in the world, yet, I would still consider it a near death experience. 

Five days later and I'm starting to feel like myself again which means I'm back in the kitchen making all of the my favorite smoothies, salads and snacks that I missed dearly while trying to survive (it sounds dramatic, IT'S NOT).

I used to buy my almond milk like everyone else, but when I finally made it myself for the first time and realized how damn easy and how much BETTER (like so so so so much better!) it is than store bought I never looked back. For some reason I had built it up in my head as this challenging and messy process when in reality it's one of the most relaxing and soothing things I do all day. Give this recipe a try and I promise you'll agree. 

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INGREDIENTS:

2 Cups Raw Almonds

4 Pitted Medjool Dates

8 Cups Water

A pinch of Pink Salt (optional)

1 Cap of Vanilla Extract (optional)

PROCESS:

MAKE SURE YOU HAVE A NUT MILK BAG OR CHEESECLOTH

Start by soaking the raw almonds in water overnight, rinse them with fresh cold water once you're ready to begin making your almond milk

Blend Almonds and 8 cups of water on high in blender (I feel like it's weird to tell people to blend in a blender but I figured better safe than sorry here lol)

Add pitted dates, sea salt & vanilla extract, blend on high for another minute

Strain liquid through a nut milk bag to remove the almond pulp and you're left with delicious almond milk that stays fresh in the fridge for about 4-6 days :)

Protip: I like to crumble the almond pulp on a baking sheet and bake it into little "Almond Pulp Pebbles" that I sprinkle over smoothies and banana bowls for some crunch

xx

G