Almond Milk II

Ingredients

• 1 cup (236 ml ) almonds
• 3 cups (708 mL) pure water , such as rosewater , orange blossom water, spring water, distilled water, or iodized water
• 3 dates

Directions

1. Put the almonds into a bowl, and cover them with at least one 1 inch (2.5 cm ) of water. Leave them in the refrigerator overnight, and then drain the water. This is called sprouting or steeping.

2. Put the drained almonds into a blender , and blend in the 3 cups (708 ml ) of water. The mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore.

3. Strain this mixture over a pitcher. You can either strain it through a fine sieve by squeezing the milk from the moist mixture through the sieve with a wooden spoon, or simply place mesh sometimes called a sprout or nut-milk bag that is usually made of nylon on top of the pitcher in order to squeeze the mixture through the mesh by hand. You may either discard the pulp or use it for other recipes, such as mixing it into almond agar jelly .

4. Return the strained almond milk into the blender. Add the dates and blend until there is no longer any visible change in color or consistency.

5. Refrigerate or pour into a drinking cup and consume.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Date	1 date (24g) medjool	66
Orange	1 medium (131g)	62
Almond	1 almond (1.2g)	7
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.