This week I am going to give you my recipe for making almond milk (all you lactose intolerant folk will be loving me right now). The beauty about this recipe, and the method in which we make it, is that we get some left over pulp to make amazing (balls), healthy snacks to use as part of our balanced diet.
- 1 mug of almonds (soaked in water overnight)
- 3-4 pitted medjool dates (organic)
- large pinch of cinnamon
- 750ml of filtered/distilled water
- half a vanilla pod (optional)
- large plastic bowl (preferable)
- nut milk bag (this is best for pulp)
- 1 litre sealable container (I use an old olive oil bottle)
- electricity (it really helps)
- place nut milk bag over large plastic bowl
- put all ingredients into the blender, and blend until of a fine consistency
- pour contents into nut milk bag
- squeeze milk through until bag and contents are dry (you will be left with dry pulp in the bag)
- empty liquid from bowl and into sealable container, and place into the fridge for least an hour
The milk is now ready to use on whatever you choose. I either have a glass with my meals, or some times when I make my own cereal from nuts, raisins, and coconut (recipe will be on a different post), I’ll use the almond milk, like you would good old fashioned milk on your sugary, refined breakfast cereals.
Now we have the left over pulp to play with, and this, to be honest, is the real reason why I make the milk in the first place. just so that I can have some amazeballs!
So, this is what I personally like to do with the left over pulp. You can create you own healthy options. I have found that after several attempts at making these, that this particular formula works out great!
What you will need:
- coconut oil
- desiccated coconut
- raw agave syrup
- flax seeds
- natural crunchy peanut butter (or smooth), Holland & Barrett sell a good 1kg tub for £5.99
- first thing that you need to do is add three table spoons of coconut oil into a small glass, boil some water, place boiling water into a small bowl, and then submerge the glass with the coconut oil, into the bowl. This will have melted down to a liquid by the time we need to add it to our mix
- next we take a large bowl, and break down the left over pulp into a fine consistency
- add 1 large handful of desiccated coconut
- add 1 large handful of flaxseeds
- mix all together
- then we add 2 large tables spoons of crunchy natural peanut butter (Merridian is best) and mix all together, this bit is a bit messy, but ensure you mix it all in together so that it isn’t too lumpy
- add 2-3 table spoons of raw agave syrup
- now we add the melted coconut oil and mix all in together, the mix should feel moist
- last but not least, we roll the mix into golf ball sized balls, the mix should make anything from 10-14 snack balls (depending on how much you add to the mix), place into a sealable container
- your balls are now ready to eat, and enjoy!
I will have anything from 2-4 of these balls, spread throughout the day with my meals, and also depending on my training session for that day. This is a good little snack to help get in some good fats, that taste bloody good.
The milk will last about 3 days max, so make the most of it while you can.
If you aren’t sure where to buy any of the ingredients, the best site that I have found in regards to value for money, is a site that I use called http://www.detoxtrading.com/ they have some amazing products, the best thing about them, is that they are all organic, or from a raw source. You do have to buy in bulk, but this works out far cheaper in the long run.
Stay tuned for my healthy chocolate recipe. This is another of my favourites, and I can honestly say, that they taste great!
Keep training hard, keep moving well, and let’s stay fit & healthy for a very long time to come.