Now that we have made a living, easy to digest food, it is time devour the life-giving energy that it opened up for us. You can eat them however you please, as a handful or in a dish. Let us know your favorite way to eat sprouts!
For the almond milk, you can use almonds that were soaked overnight or for at least 8 hours, but we like to allow ours more time to break down.
For the almond milk, you can use almonds that were soaked overnight or for at least 8 hours, but we like to allow ours more time to break down.
You will need:
- sprouted almonds from 8oz of raw
dried almonds (about 1 1/2 to 2 cups soaked)
- 3 1/2 to 5 cups of cold water depending
on how thick or thin you like your milk
- a pinch of unrefined salt
- blender
- strainer and cheese cloth or nut bag
Blend away the almonds, cold water and pinch of salt. If you have a high-speed blender this should take under 60 seconds. If you do not, then blend for 65-90 seconds. Using cold water will stop milk from becoming heated during the blending process.
Strain and slowly squeeze the milk from the pulp. Save the pulp for our sprouted almond meal! You can store it in the fridge for a couple of days or store it in the freezer for 4 weeks to make a big batch if you are making several batches in a row.
Keep as is or add herbs and spices for savory dishes. If you would like to jazz it up, you can add a teaspoon or more of vanilla and a couple of pitted dates or a tablespoon of any unrefined sweetener of your choice for some added sweetness. Bottle up in air tight containers. Store in the refrigerator for 5 days to a week. Store in the freezer for 4-6 weeks. Let us know how you enjoy using this milk.
Come back later this tomorrow to learn how to make almond meal (with the same batch of almonds that we made the milk with)!
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