enjoy these easy, alkalinizing dairy-free creations! much cheaper, tastier, better for the environment, and better for your body, than the store bought versions.
they usually last about 3-4 days in the fridge. use them with cereals, in soups or sauces, for baking, hot or cold.
and don’t throw the pulp away! i like to use the pulp for extra fibre and nutrients on top of my salads, in my dessert creations (ie. raw, vegan choclate truffles or pies), and in smoothies. GOT VEGAN MILK?!
High-Calcium, High-Protein Almond Milk
1 ½ cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
*optional (3-5 dates, or stevia, maple syrup to sweeten) or vanilla, or cinammon
Blend 1 ½ cups of raw almonds that have been soaked overnight in 4 cups of water. Blend with dates if you like your milk with a hint of sweetness. Strain once to remove almond granules. (I put these on my salads for extra crunch and protein). The result is delicious, creamy milk that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy.
It keeps for 3-4 days in the refrigerator.
You can also use other nuts and seeds…try macadamia nuts, brazil nuts, cashews, sunflower seeds, hemp seeds.
Rice Milk
Soak covered coconut in warm water for about 20 minutes. Blend until smooth and creamy. Strain. Use a spoon to press on the strainer to remove all the milk.
**Add 5-6 macadamia nuts or 1/4 avocado for extra body.
slurrrrrrrrrrrppppppp!
