+ the healthy chef recipes +

ALMOND MILK

Nut and seed milks are a delicious lactose free alternative to traditional dairy. Enjoying them daily can help reduce cholesterol, provide your body with essential minerals such as calcium, magnesium and zinc and enhance the body’s immune system. It’s basically the nuts or seeds blended with filtered water and strained. 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. The pulp can also be reused to make delicious cookies and cakes and as a replacement for wheat flour in most recipes.

WHAT’S GREAT ABOUT IT:

Almonds are incredibly nutritious and bursting with plant-based protein, beneficial monounsaturated fats and vitamin E. Almonds have similar health properties to olive oil and avocados. These nuts contain a potent bundle of health-protective nutrients: healthy omega-3 fatty acids, plant sterols, dietary fibre and antioxidants like vitamin E and manganese. The magnesium content in nuts can also promote healthy nerve and muscle function, helping you rest and recover.

+ ingredients & methods +

ingredients (Makes 1 jar)

1 cup  almonds (raw)
6 cups filtered water
4 – 6  fresh pitted dates or few drops stevia
1 tsp vanilla extract

method

  1. Combine all the ingredients into a  good high speed blender.
  2. Blend at medium to high speed until creamy white. This should take about a 30 seconds.
  3. Strain through a fine sieve or nut milk bag  and store the milk in the fridge for unto 4 days.
  4. Boost protein and add 2 tablespoons Healthy Chef Protein.

 

+ notes & inspiration +
  • For a quick almond milk and a protein boost, just add 1 tablespoon of almond butter to half a cup of water and blend.
  • 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.
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