Almond milk is a calcium rich drink. I present you a quick version without cooking. The almond milk thus obtained may be refrigerated for two or three days.
It contains minerals, fiber and essential fatty acids that contribute to the proper functioning of the digestive and circulatory systems. In addition to almond milk, other plant sources of calcium include dried figs, quinoa, flaxseeds, sesame seeds, beans and broccoli.
It contains minerals, fiber and essential fatty acids that contribute to the proper functioning of the digestive and circulatory systems. In addition to almond milk, other plant sources of calcium include dried figs, quinoa, flaxseeds, sesame seeds, beans and broccoli.
Necessary products
100 grams of organic almonds (peeled or not, only the color will change slightly)
1 liter of filtered, spring or mineral water
pinch of vanilla or cinnamon
1 linen cloth or clean cloth of cloth, gauze or filter paper
1 liter of filtered, spring or mineral water
pinch of vanilla or cinnamon
1 linen cloth or clean cloth of cloth, gauze or filter paper
blender
Preparation instructions
Put the almonds in a bowl, cover them with water and let them soak at room temperature or refrigerate overnight. Drain from water, place them in the blender and slowly start topping up as you blend, reaching 1 liters of water. Continue rotating for a few minutes to grind almonds as finely as possible. When done, you can filter almond milk with a strainer, cloth towel or filter paper and place in a glass bottle using a funnel.
To make almond milk sweet, you can add one or two dates during blending. If you plan to use almond milk for salty dishes, you can add a pinch of sea salt.
Warning: When you sweeten the milk beforehand it can boil faster, I recommend leaving it natural and sweetening at the time of consumption.
- servings: 4
- ready for: 10 minutes
