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 blender and strain through nut milk bag. Pour milk back into the blender , add salt, lecithin, dates and vanilla. Separate remaining pulp (almond meal) and use it in your smoothies or dry it and make an almond flour. Or use 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, contains 30% of recommended daily calcium amount and some vitamin D as well (not enough for daily dose). It is low in carbs and it has low glycemic index which means it will not significantly increase your blood sugar levels. It also contains vitamin E, which has antioxidant properties essential to your skin, like – protecting it from the sun damage.
It does not contain lactose, for those lactose intolerant, and it also has fiber (good for digestion) iron and vitamin B.
It also has a great taste, much better than the one you buy at the store.