Have you made a delicious batch of almond milk lately to use as a base in your smoothies? I suggest you do.
If you have never made almond milk, there is no time like the present. It's ridiculously easy and will take you less time and less money then running out to buy it at the market. Plus it's fresher, contains no preservatives, and is filled with enzyme rich and nutrient dense sprouted almonds sans the extra pasteurization process. Here's what you do:
1. Soak a cup of raw almonds in water overnight on your counter top. Cover them by at least an extra inch of water since they will swell.
2. Next morning, drop them in a colander and rinse them well to wash off the enzyme inhibiters.
3. Place them in a blender & add 7 cups of water
5. Strain out the pulp with a metal sieve or nut milk bag (or new paint strainer bag)
6. Toss the pulp out and put the milk back in the blender and sweeten with a little vanilla bean powder or extract, cinnamon, and a couple of pitted dates. Blend and store for up to four days.
**If that sounds too complicated then simply add 1 Tbsp of raw almond butter to a cup of water to make a fast almond milk in the blender on the fly (this one doesn't hold for days, it's meant to be used right away). Season with date, vanilla, cinnamon as desired.
And here's a great smoothie to toss it into.....
Blue's Blissful Superfood Smoothie:
1 cup of almond milk
1 cup of coconut water (fresh from coconut is best)
1/8 of a ripe avocado
2 tsp of Bright Earth Foods Rainbow Superfood Mix or Beaming Superfood Blend
2 Tbsp of Beaming Plant Based Protein with Greens
1/4 cup of blueberries
1 pitted date
2 cups of spinach
3 ice cubes
Blend away in your high powered blender.