almond milk

Almond milk is so wonderful and versatile, you’ll want to keep it on hand all the time as a base for smoothies and good-for-you desserts. It has a subtly sweet taste, and it’s full of calcium and protein without the cholesterol and fat of cow’s milk. Once you get the hang of it, it’s easier to make than brushing your teeth.

If you want to drink it by the glass, try sweetening it by blending it with two pitted dates and a drizzle of vanilla. You can use the almond meal to make Dulce de Leche or Darkest Chocolate Truffles . Nothing goes to waste!

1 part raw almonds
3 parts filtered water

Soak the almonds for at least four hours or overnight. Drain and whizz in a blender with the filtered water, then push through a fine-mesh sieve or squeeze through a nut-milk bag. Can be stored in a tightly-lidded jar in the fridge for up to three days.

Variation:

Chocolate Almond Milk

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© 2009 Jessica Stone www.greenappetite.com