Side Dish – recipes
(makes 4x 16oz bottles)
2 cups soaked sprouted almonds
8 cups filtered water
1/4 cup lecithin
(non GMO, may also use sunflower lecithin)
1/8 tsp sea salt
5 dates (soaked, pitted)
Vanilla pod or 1/4 tsp vanilla extract
To sprout almonds: soak them in the water for 4-8 hrs or overnight. Drain and rinse and they are ready.
Blend almonds and water in a blender, and strain through a nut milk bag. Pour the milk back into the blender, and add salt, lecithin, dates, and vanilla. Separate the remaining pulp (almond meal) and use it in your smoothies or dry it to make almond flour. Alternatively, use it to make raw cakes.
You may use cashews to alternate nut milk. (NO need to strain cashew milk)
Almond milk is low in calories and cholesterol. It contains 30% of the recommended daily calcium amount and some vitamin D as well (not enough for the daily dose). It is also low in carbs and has a low glycemic index, which means it will not significantly increase your blood sugar levels. Additionally, almond milk contains vitamin E, which has antioxidant properties essential for your skin, protecting it from sun damage.
For those who are lactose intolerant, almond milk is a great option as it does not contain lactose. Furthermore, it is a good source of fiber (beneficial for digestion), iron, and vitamin B.
Almond milk also has a great taste, much better than the one you buy at the store.