Sprouted Almond Milk?
What does that even mean?
Nuts and seeds are hard for our bodies to break down. They don’t know what to do with them, so the majority of the nutrients gets skipped over.
One of the ways to fix that is to sprout them.
Sprouting helps turn the nut/seed into a plant, making it more recognizable to our digestive system, and helping us max our nutrient intake.
Almonds don’t take very long to sprout.
I only sprouted mine for a day.
But anywhere from 24-48 hours should do the trick.
And don’t worry, it’s not the same as blending spinach and water. They are still almonds, just a lot softer.
To make the sprouted almond milk, place 1 cup almond in a bowl and cover with water—they will expand so make sure to put a little extra water in. Change the water every 12 to 8 hours.
After they are done sprouting, rinse them off and put them in a blender with 3 cups of fresh water. Blend on high for about a minute or two.
Using a nut milk bag, or a mesh strainer, strain out the milk into a clean bowl or jar.
Sprouted almond milk is great in cereal, baking, or just to drink!
**Note: You can also find paint strainers at the hardware store for ¼ the price of a nut bag.
- 1 cup almonds
- 3 cups water
- Soak 1 cup almonds for 24 to 48 hours. Rinse almonds every 8 to 12 hours and replace water.
- In a blender, blend almonds with 3 cups cold water for 3 to 4 minutes.
- Using a nut bag, strain the milk into a jar or a bowl. Slowly squeeze out the milk until all that’s left in the bag is the almond fiber.
- Store in the fridge for up to 3 days.