“Activated almonds” is a fancy term for almonds that have been soaked for at least 12 hours so that they begin early germination. This increases their nutrient content and makes the nutrients more bio-available and easier to digest.
This recipe makes a nice and creamy, unsweetened almond milk, suitable for use in hot or cold drinks and dishes 🙂
Ingredients (makes approx. 1 litre)
3/4 cup raw almonds
1 litre filtered water (plus more water for soaking)
pinch salt (optional)
Rinse the almonds well in cold water then soak them covered in clean water in the fridge for at least 12 hours (overnight is good!). Drain and rinse again with clean, cold water. Your almonds have now been “activated”! 🙂
For blending, I use a Nutribullet but if you don’t have one, you can use any blender. Place almonds and a pinch of salt in the large Nutribullet cup with 500ml of the filtered water. Blend until creamy. Strain through a nut milk bag or cheesecloth into a large jug. Put the pulp back into the Nutribullet cup and add the remaining 500ml water. Blend again then strain. Milk will keep for up to 5 days in the fridge in an airtight bottle (shake before each use as the ingredients can settle a little)