Green Milk? Yes please!

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The term "green milk" may not sound very appealingI but let me tall you that adding a little extra green goodness to my homemade almond milk wasn't a bad idea at all. 

I like this recipe in particular because it has a slight sweet and creamy flavor, it's perfect for sipping and if used in green smoothies you’ll be doubling up on plant power. So, why not? 

Pro Tip: To make the milk more smooth, I like to peel the almonds after soaking them - This will take some extra time but I think it's worth it.

Here's what you'll need;

  • 2 leaves kale, stems removed
  • 2 cups baby spinach, packed
  • 1 cup almonds, soaked for 8 hours
  • 2 to 3 pitted Medjool dates
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups water
  • Cheesecloth

1. In a high-speed blender, blend all ingredients till totally smooth.

2.  Create a large, double layer of cheesecloth and hold it over a large mixing bowl (placing a mesh drainer underneath). Pour the green mixture through the cheesecloth or bag and squeeze thoroughly - You can compost or discard the nut pulp

3. Transfer the nut milk to an airtight container. It will keep in the fridge for about 3 days.

 

Bertha Thomas