This recipe is so simple, that I shouldn't really call it a recipe. I actually made this so that I'd have something to wash my Choc-blueberry muffins (see below) down with, and it didn't disappoint. Making your own almond milk is so easy, and I used the leftover strawberry milk (which is sweetened with nothing except the wonderfully ripe strawberries themselves) for an after-gym protein shake by adding some vanilla whey protein powder. Easy...
Makes 1.5L (or six 250ml serves, at 124 kcal. each.)
250g raw almonds
3L filtered water
pinch sea salt
1 1/2 cups ripe strawberries, greens removed
1) In a large container, soak the almonds in 1.5L of water with the sea salt. Leave overnight.
2) In the morning, strain off the water and rinse the almonds 2-3 times until the water runs off clear.
3) Transfer the almonds to a blender, and pour over the remaining water (hint: you may need to of this in batches!). Blitz for 2-3 minutes.
4) Strain the mixture through cheesecloth, collecting the almond milk in a bowl below. You'll be left with homemade almond meal that you can either discard or incorporate into a recipe (like the one below!)
5) Store the almond milk in the fridge in a clean glass jar until ready to serve. To serve, return the almond milk to the blender, add the strawberries, and process until smooth.