Remember when I made homemade almond milk for the first time a few weeks ago? You can read how I did it here. After going to the trouble of straining the pulp and then trying to figure out what to do with it, I’ve started just using the entire blended milk, pulp and all. Not only is it better nutritionally because then the milk retains all of the vitamins and minerals of the almonds, but it’s just a lot faster this way.
The milk still looks delicious even though I don’t strain it after blending about 1/4 cup of soaked almonds with 2 cups of water:
It does start to separate though, so if you are going to use it for anything other than a smoothie, you’ll need to stir it again before you use it. I’ve started using this blended almond milk as a base for a dessert smoothie. I simply add some frozen fruit to the almond milk (bananas and berries), dates, flax meal and cacao powder, and then make it green at heart by adding about 10 pieces of of lightly steamed (or raw) baby bok choy.
I fill my Vitamix to the top!
What results is a delicious, almond-y blend of sweet berries and almonds (you can’t see or taste the greens)!
Almond Milk Berry-Delicious Smoothie – Makes 2 Servings
Ingredients:
2 cups of freshly-made almond milk using 1/4 cup of almonds soaked overnight in water (rinse before using) and 2 cups of filtered water (blend until smooth)
1/2 frozen banana
1/2 cup frozen strawberries
1/2 cup frozen raspberries
1/4 cup frozen blueberries
2 cups lightly steamed or raw baby bok choy
6 large pitted dates
splash of vanilla extract
1 tablespoon raw cacao powder
1 tablespoon flax meal
Directions:
Combine all ingredients in a high-speed blender and whirl until smooth.
Sometimes I make his and her versions with more dates for Alan and a scoop of protein powder if he’s really hungry:
Yesterday, I had mine for dessert with lunch that was salad with leftover beans:
Berry-delicious! Do you make “dessert smoothies” and what are your favorite ingredients? Happy Thursday!
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