- Karen Gay
Almond Milk

Ingredients
1800 ml filtered water
300 g raw soaked or activated almonds
Method Blend almonds and water in a food processor until the almonds are a fine meal
Line a sieve with a piece of layered muslin cloth or a double layered chux
Pour the mixture into the cloth
Pull the sides together and GENTLY squeeze and twist until it squeezes dry
You now have almond milk
The process of activated almonds removes the naturally occurring phytates. The issue with phytates in nuts, seeds and grains is that they bind up the minerals, meaning that they are not absorbable in the digestive tract. Activating is a process that is essential for anyone following a vegetarian or vegan diet, as they are not getting minerals from as many other sources. To activate almonds
Soak almonds in salt water
Soak for 12-14 hour
Strain and rinse to remove the salt
Spread over a dehydrator rack, or baking tray
Dry for 12-24 hour at 55-60°C (the time difference will depend on the moisture content)
If drying in an oven, set to the lowest temperature possible, ideally no higher than 65°C
Occasionally stir the nuts to ensure even drying