The Healthy Chef Almond Milk
Recipe by: Teresa Cutter
- 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.
- Combine all the ingredients into a good high speed blender
- Blend at medium to high speed until creamy white. This should take about a 1 minute
- Strain through a fine sieve or nut milk bag and store the milk in the fridge for unto 4 days
- 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: www.healthychef.com
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.