Alkaline Green Almond Milk

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Blender
    Blender

Scott and I make a batch of this alkaline green almond milk twice a week for an injection of healthy fats, chlorophyll, and alkaline minerals after having it at the pH Miracle ranch. They kindly gave me permission to share it here.

Before you screw your nose up, let me tell you that this simple blend tastes like a mild mint milkshake. It is absolutely delicious. Everybody I serve this to (raw foodies, vegans, omnivores, junk food addicts, and everything in between) rejoices at the delicious flavor, and exclaims, "Oh! I could drink that!"

Celery serves up healthy sodium, cucumber contributes alkalizing salts and hydrating water, and the spinach is loaded with chlorophyll and contains plant-based protein. The almonds add more protein and healthy fats which make this drink a great source of satiating energy.

Give this milk a go, and tell me what you think!

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Alkaline Green Almond Milk

Alkaline Green Almond Milk

Makes 5 cups20 MINS

almond milk (makes 2 1/2 cups):

  • 2 cups raw almonds, soaked for 8 to 12 hours
  • 4 cups filtered water
  • Pinch of Celtic sea salt

green juice (makes 2 1/2 cups):

  • 2 large English cucumbers
  • 2 large ribs celery
  • 3 large handfuls baby spinach
  1. To make the almond milk, soak the almonds. Place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water, and 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar. Cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours. (For more information read here.)
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
  3. Throw the rinsed almonds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized.
  4. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Set aside.
  5. To make the green juice, push the cucumber, celery, and spinach through your juicer, then strain with a fine mesh strainer.
  6. To make the green milk, mix the green juice and almond milk together.
  7. Store the green milk a sealed container in the fridge. The milk will keep for 2 to 3 days.

Recipe from The pH Miracle
Learn more about making homemade milks
Photo by Trent Lanz; styling by Alicia Buszczak

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