Strawberry Almond Milk

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.)

Ingredients

250g raw almonds

3L filtered water 

pinch sea salt

1 1/2 cups ripe strawberries, greens removed

Method

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.