latte di mandorle
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This is a more advance almond milk recipe that I learn from a dear friend of mine
ingredients
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serves: 16
6 cups of sprouted almonds
12 medjool dates
1 pinch of sea salt
1 table spoon of dulse
1 tea spoon sunflower lecithin
1 gallon of water
Nutrition Facts
latte di mandorle
Servings Per Recipe: 16
Amount per Serving
Calories: 261
- Total Fat: 18 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Cholesterol: 0.3 mg
- Sodium: 21.2 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.6 g
- Sugars: 13.9 g
- Protein: 8 g
preparation
1. Soak the almonds in a bowl of water between 4 and 10 hours in the refrigerator
2. Once almonds are nice and puffy rinse them with fresh water
3. Slowly add fresh water with the soak almonds in the juicer
4. Once the juice is separate from the pulp set it a part
5. In the mean while put the dates (remove the pits first), the sunflower lecithin, dulse and a pinch of salt in the vitamix
6. Then add the juice and blend it
7. That's it!
Cooks' note:
I usually blend many times in order to well amalgamate the ingridients and screen the extra dulse that didn't break down during the preparation
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