A Refreshing and Healthy Drink - Almond Ginger Milk Recipe

We have some high quality organic almonds arriving from Europe, which I have activated and peeled to make almond milk. I do this once a week incorporating different flavours into the milk, which tastes so good and refreshing. You can also have chilled almond milk, which is very soothing in hot weather.

I do not go for store-bought almond milk or almond powder as they always seem to emit an offensive odour.

Here is my recipe to share with you.

Ingredients:

• Organic almond 100 g
• Filtered water 400 ml
• Fresh organic ginger root 3 slices
• Macrobiotic sea salt 1 pinch

Method:

1. Soak almond milk with enough filtered water overnight.
2. Drain & rinse under running water. Add 400 ml filtered water and puree the almonds in a blender for about 1 minute together with the ginger.
3. Pour the blended mixture into a stainless steel pot, bring to a boil and stir a few times. Add sea salt.
4. Let the mixture cool. Transfer to a cotton bag, and squeeze out the milk.
5. If you like a creamy consistency, you could add a pinch of organic guar gum to the cold almond milk and mix well. There is no need to add sugar to the almond milk and because it tastes sweet naturally.

Flavourings:

You could add organic matcha green tea powder, organic carob powder or even organic toasted soy powder or activated brown rice powder for different flavours to suit different moods. Half a teaspoon of organic ginger powder could be used instead if you do not have fresh ginger.

How to use the spent almond meal: You can add the almond spent to pancake, cookies or bread.

Enjoy!

By June Ka Lim, macrobiotic vegan chef

17 Feb 2016