Easy Home-made Almond Milk
This almond milk is incredibly easy to make.
Freshly home-made with love will mean that you get so much more prana, energy and nutrients out of your vegan friendly milks.
If your out of almonds swap them for cashews and follow the same recipe
From a yogic perspective frozen foods and processed meals are dead foods. They contain no life force energy (prana). So when you know how simple it is to make your own happy healthy and tasty nut milk, why would you not!
Soak the almonds overnight to make them soft and plump which enables you to digest them more easily. If you forget to soak your nuts or are on a mission no problem you can still make the milk and get the same delicious result.
| Ingredients | |
| 60g Almonds - go for almonds that haven't been pasteurised, which unfortunately is the case for most almonds especially American ones. If you can find organic Spanish almonds choose those, they are often raw and therefore contain more nutrients and oils). | |
| 1-2 tablespoon maple syrup. (I normally leave this out if I am using the milk for cakes or sweet puddings). | |
| 450 ml water |
| Lets do it | |
| 1) | If your almonds have been soaking pour the soaking water away and give the nuts a quick rinse. |
| 2) | Place all ingredients in a blender and blend for 1-2 minutes at high speed. |
| 3) | Strain the milk or drink straight away depending on your preference and use. |
If straining the milk save and eat the left over almond meal for eating with chopped dates, shredded coconut, cinnamon and a little maple syrup. It is delicious, a true treat.
You can be creative with the recipe by adding any flavour that you fancy like raisins, dates or raw cacao. Soak them overnight keeping the water and add to blender instead of male syrup.
Enjoy your almond milk!
