This was one of the first RAW recipes that I tried out for myself at home and it was Love at First Taste…
Back in 2011, when I first started to put health at the top of my priorities, I attended a course run by Rob Slinger of Raw Evolution, a great guy who has an amazing passion for life, adventure and the environment. It was during this course that I discovered RAW foods and one of the great take always was this simple recipe for a high-class strawberry milkshake without the junk!
I often have this for breakfast as a weekend treat, but do make sure I have a green juice later in the day to balance things out a bit.
1 cup of almonds (Pre soaked if possible for 8-12 hours)
2 cups of water (3 if the almonds have not been soaked)
1 medjool date OR 1Tbsp of agave nectar
1. Place the almonds and water in a blender and blend on high speed until the nuts are completely broken.
(What you have here is unstrained almond milk!)
2. Strain the almond milk through a fine sieve, or a nut milk bag, into a bowl or jug. discard the pulp or see notes below:- What to do with the nut pulp
3. Rinse the blender and add back in the strained nut milk.
4. Add the strawberries and dates (or Agave Nectar) and blend.
5. Taste for strength of flavour and sweetness and add more strawberries for flavour, or more dates ( or agave nectar) for sweetness.
6. Serve and enjoy.
The mixture also makes a great base for ice-cream. Either pour into a lidded container and freeze or use an ice-cream machine.
To Soak or not to soak
Some raw nuts and seeds contain enzyme inhibitors, to stop them spontaneously growing… This is a totally natural trick that was just as Mother Nature intended! Soaking nuts is important as not only does it make them easier to blend, but it removes the enzymes inhibitors and makes them easier to digest.
On busy days, for this recipe I have been known to just whizz the unsoaked almonds, although personally the taste is better when the nuts have been soaked overnight. If you do use unsoaked almonds, be sure to add an extra cup of water!
What to do with the nut pulp
Personally, I don’t strain the almond milk… I love the texture of the milk shake with the almond pulp left in. It produces a consistency more like a smoothie and makes a fulling breakfast treat. When I do have almond pulp I rarely bin it, as that always seems such a waste. Here’s what you could do with it:-
- Put it on the compost
- Save and use for a dessert recipe later in the day
- If you have a dehydrator, dehydrate into almond flour
If you don’t have a nut milk bag or a fine sieve… Knee High’s are a perfect budget option for straining nut milk. Make sure you are using a brand new one and give it a quick rinse before you do use it for this purpose. Be warned – have patience and do not squeeze too hard… Knee High’s can split and the resulting mess takes a lot of cleaning up!
If you are gentle enough the same knee high can be used several times.
One day in the future, I’ll share some fab Raw Muffin recipes that I save all my almond flour for..
Until then Live Life with Passion.