ALMOND MILK

Ingredients:

1 cup blanched almonds (or natural almonds soaked overnight)*

750mls water (boiled and slightly cooled)

*Soaking helps to deactivate substances that are stopping the nut/seed from growing, particularly protease inhibitors (protease is an enzyme that helps break down protein).  Therefore making nuts / nut milk easier to digest.

Method:

Blend the almonds and water until smooth in a food processor, or 90 seconds on Speed 9 in your Thermo.

Pass through a sieve

Reserve the almond pulp to make almond flour (line in a baking tray in a low temp oven until dry)

Pour into a glass jar and refrigerate.

Home made Almond Milk

Consume within 4-5 days