The Healthy Chef Almond Milk

Recipe by: Teresa Cutter

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  1. If you have the time, it’s best to soak the almonds in the water overnight before blending. This will help make the milk easier to digest and blend.
  2. Combine all the ingredients into a good high speed blender
  3. Blend at medium to high speed until creamy white. This should take about a 1 minute
  4. Strain through a fine sieve or nut milk bag and store the milk in the fridge for unto 4 days
  1. To boost protein add 2 tablespoons Healthy Chef Protein

Notes: Almonds are anti-inflammatory in the body and are high in vitamin E, an antioxidant that can help fight off free radicals for a healthy immune system. They are also a great source of potassium – a mineral necessary for nerve transmission and the contraction of all muscles including the heart.

All recipes are from THE HEALTHY CHEF - PURELY DELICIOUS cookbook available on this link:

You can flavour the milk with vanilla bean or a hint of cinnamon and for a little sweetness just throw in a few fresh pitted dates before blending. For a quick almond milk and a protein boost, just add 1 tablespoon of almond butter to 1 cup of water and blend.

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