The almond milk and pulp are a great way to get in healthy fats and proteins. And if you remember our Brain Health event (which you all will because your brains and memory are so good), healthy fats, high protein and lower carbs are key to keeping that brain healthy.
Place all ingredients in a blender and blend on high for 30 seconds. Let the pulp settle and blend again for 30 seconds to 1 min. Repeat the process until the pulp looks quite fine. Once it is well blended, pour the contents into a nut milk bag within a bowl. Starting at the top, squeeze the contents down and let the milk filter through. Strain until the pulp is quite dry.
Store the fresh almond milk in a container in the fridge for 3-4 days. I use a large mason jar, which makes it easy to shake before pouring.
Don’t throw out that nutrient rich pulp! You can store it in the fridge for up to 4 days, and the freezer for at least a month. It is great for making almond pulp cookie bars and almond pulp brownies.
Ingredients
Directions
Place all ingredients in a blender and blend on high for 30 seconds. Let the pulp settle and blend again for 30 seconds to 1 min. Repeat the process until the pulp looks quite fine. Once it is well blended, pour the contents into a nut milk bag within a bowl. Starting at the top, squeeze the contents down and let the milk filter through. Strain until the pulp is quite dry.
Store the fresh almond milk in a container in the fridge for 3-4 days. I use a large mason jar, which makes it easy to shake before pouring.
Don’t throw out that nutrient rich pulp! You can store it in the fridge for up to 4 days, and the freezer for at least a month. It is great for making almond pulp cookie bars and almond pulp brownies.