If you’ve mastered making almond milk – almonds, water, dates and blend – it’s time for an upgrade. By soaking your organic almonds for 3 hours or overnight the almonds are converted to a living food with greater nutrient bioavailability. The process of soaking the almonds removes the protease inhibitors which stops the nuts from germinating. Concurrently, it increases the protein content, decreases the fat content and enables greater absorption of the almond’s minerals, including calcium and magnesium. All of this, with very little effort – just add water – the food scientists will be jealous.
Once you’ve soaked the nuts, slip off the almond skin and use the activated almonds to make the almond milk. As this is an upgrade, seek out an alkaline-enhanced water (Fuji, Wholefoods 365 and Mountain Springs) as the body functions better in an alkaline state. A pH between 7-8 is best. Anything above 8 is too alkaline and will make you thirsty.
If I’m making a lighter almond milk, I strain the nut milk to catch the pulp. These days I use a fine mesh strainer versus a nut bag. The nut bags are messier and one is never available when I want to make the nut milk. You can buy a strainer on amazon for less than $10. If I’m making a richer nut milk, I don’t strain it – I simply add the nuts, water, dates and superfoods together.
The vanilla and spirulina combination is one of my favorites. Spirulina is a blue-green algae which is incredibility rich in chlorophyll and beta carotene. Both are powerful antioxidants and help protect the body and brain from free radical damage. Chlorophyll also enhances vitality as it oxygenates the blood. It’s also a liver protectant and helps remove heavy metals from the body. I’ve written more about the benefits of chlorophyll here. While vanilla may have some health properties, the amount you are using will be too small to induce any effect. I use it more for taste.
This is a perfect afternoon pick-me up as the dates provide a hint of sweetness to help assuage sugar cravings while the spirulina helps abate afternoon fatigue that often sets in.
This recipe has four servings and it will last for 3 days if stored in the refrigerator in an air-tight glass bottle.
Photo Credit: Dana James
