Pour the almonds and water into the juicer together, at a rate of 1-2 almonds per second, while constantly and slowly adding water. It is not recommended to make large quantities of milk this way. The dry skin of the almond gives the milk a slight bitterness, and it also contains certain enzymes that are not recommended to be consumed in large quantities.
Ingredients :
- 1 scoop of almonds
- 3 or 4 tablespoons water (depending on the flavor and thickness you want)
Preparation:
Almonds need to be soaked for at least 8 hours (overnight), then discard the water they were soaked in, transfer them to a bowl, and add 3 or 4 times the amount of water as almonds.
Slowly pour the almonds and water together into the juicer - the juicer will eject the almond pulp on one side and the almond milk on the other.
You can consume the milk immediately or add sweetener, spices, flavorings, or cocoa to it.
Ingredients: 1 scoop of unshelled almonds, preferably local Dalmatian almonds, 3 scoops of water
Almonds can be prepared in two ways:
- quick method - blanching
Pour boiling water over the almonds, leave for half a minute, rinse very briefly under cold water and rub the still hot almonds with your hands to remove all the skins, then rinse. - better way - soaking overnight
Soak the almonds in water overnight, soaking deactivates slightly toxic enzymes from the membrane - digestion inhibitors, well-soaked almonds do not need to be peeled - the VerVita juicer separates the shells, rinse the soaked almonds and discard the soaking water. More about soaking almonds at: http://www.buzzle.com/articles/benefits-of-soaking-almonds-in-water.html
Making milk from prepared almonds:
Gradually add the soaked or blanched almonds to the juicer with one hand while slowly pouring in the water with the other. Be careful not to go too fast. If you want warm milk, keep the water warm.
In the container we get pure, fresh, healthy, nutritious and easily digestible almond milk with many organic minerals and essential essential fatty acids. If necessary, it can be strained in a sieve or in a Squeeze&Sprout bag, it can be stored for up to 24-48 hours in the refrigerator. It is drunk or used cold, possibly slightly warmed - do not boil!
The juicer needs to be disassembled and washed after making this milk, but making milk from soaked, softened almonds every day is not a problem for the juicer. The almond flour that comes out of the pulp opening can be used in various recipes, puddings or raw cookies.
When the juicer uses everything from the almonds, and when the body uses everything the juicer processes in this way, it can be said that this process is extremely efficient. Two handfuls of almonds can give the body more benefits and building blocks than a full plate of highly processed, long-refined, canned and finally "fresh" thermally processed food with which the digestive tract struggles for up to two days to distinguish the useful from the toxic.
