Yield: 1 Serving
2 Tablespoons soaked raw almonds
2 Tablespoons soaked raw sunflower seeds
1 Tablespoon soaked raw walnuts or pecans (optional)
½ Cup chopped or sliced fresh fruit (such as apple, banana, berries, kiwi, mango, peach, or pineapple)
½ Cup Almond milk:
2 ½ Cups Water
1 ½ Cups soaked almonds (1 Cup dry almonds soaks for 8-12 hours & yields 1 ½ cups)
3 Pitted medjool dates, soaked
½ Teaspoon vanilla extract
To Make Almond Milk: Place 1 ½ cups of the water and the almonds, dates, and vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth. Place fine-mesh in strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that it caught in the strainer to extract as much milk as possible. Discard the pilp left in the strainer. *Almond milk will keep for 5 days. It will separate, so shake before using.
Combine the almonds, sunflower seeds, optional walnuts, and fruit in a small bowl. Serve immediately with Almond Milk.
Variations:
For Honey Almond Milk: omit the dates and add 2 teaspoons raw honey
For Almond Milk with Stevia: Stevia is a naturally sweet herb that can be used if you are avoiding fruit sugar and other sweeteners. Omit the the dates and add 1 packet (¼ teaspoon) stevia power or 4 drops liquid stevia.
Author: Raw Food Made Easy
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