Almond milk recipe

Almond milk

After spending a wonderful week on a vegan yoga retreat in Mongolia recently, one of the things i’m noticing more and more on my return is how important diet is to yoga and how the correct diet can really either support a dedicated yoga practice, or hinder it.  After sampling such inspiring food on retreat, one of the things i’ve been trying out on my return is almond milk and after discovering the shop bought variety can often have lots of added sugar, i’ve been making my own!  There are sweater recipes out there using maple syrup but here’s the recipe I really like and have been using.  There’s no cholesterol or saturated fat in almond milk. It’s also low in sodium and high in healthy fats and B vitamins and tastes delicious!  You will need a food processor, glass bottle, funnel, muslin cloth:

100g almonds (soaked for 8-12 hours overnight in enough water to cover)

500ml filtered water

  •  After the almonds have been soaked over night, discard the water and place them in a food processor
  • Add 500ml filtered water and blitz for a couple of minutes
  • Strain the almond milk through the muslin cloth and funnel into glass container
  • Keep refrigerated  (keeps for 2-3 days)
  • Enjoy!