- Nut milk bag, paint strainer bag or cheeze cloth
- 1 c raw organic almonds (soaked 8 to 12 hours)
- 3 c filtered or spring water
- For sweetened vanilla milk add: 6 dates or 1/4 c agave 1 tsp vanilla extract
Soak the almonds before hand, at least one hour. Drain and rinse nuts. Place ingredients in blender and blend on high until well mixed.
If you want a creamier texture for drinking, put bag or cloth inside pitcher and pour mixture through mesh. Squeeze all liquid out from bag/cloth into pitcher.
Enjoy! Save the “flour” left in the bag/cloth in the freezer for future recipes.
- Tannic acid and an enzyme inhibitor in the brown skin protecting the nut make digestion and absorption of the nutrients difficult. When almonds are soaked in water they start to germinate – releasing enzymes – and making it easier for the body to digest and use.
- Germinating nuts and seeds actually increases their nutritional value and available energy – they are literally coming alive!
What’s in it for me?
- Almonds provide a rich source protein, containing fiber, omega-3 and 6 fatty acids, vitamin E, magnesium, calcium and zinc.
- They are full of B-complex vitamins, which are important for cell energy, and vitamin C, which reduces inflammation and acts as an antioxidant.
- Germinating almonds increases their pH, making them more alkaline, in turn alkalizing the body.
Robert O. Young Ph.D
“The reason it is important to have a slightly alkaline body is that this state helps to fight off both bacteria and diseases purportedly associated with an acid environment, including diabetes and obesity.”