Photography by Tracey Creed
Assisted by Amandine Paniagua
Recipe by Amandine Paniagua and Tracey Creed
Words by Tracey Creed
Published April 13 2021
Updated April 14 2021
Add all ingredients to a blender and blend on high for 2 minutes.
Place a nut milk bag or piece of fine cloth inside a large bowl with the edges of the bag or cloth hanging over the sides. Pour almond mixture into the cloth, gather the edges, lift out of the bowl, and use your hands to squeeze the liquid from the cloth.
Pour the almond milk into a sealable jar or bottle and refrigerate. Almond milk will keep for up to 4 days. Leftover pulp can be repurposed into almond meal or used to make a vegan ‘ricotta’ spread.
Homemade almond milk makes for the perfect nutrient dense addition to tonics and smoothies and more recently has become a regular in our fridge. Amandine and I had been ordering matcha lattes whenever we went to Little Bird Kitchen for photoshoots, it’s prepared with Storm and India Matcha (owned by a client and friend of mine), and housemade almond milk and it’s incredibly good. And so eventually we decided to make matcha lattes a thing at home.
Drinking almond milk benefits our health and skin in a myriad of ways. Almonds are naturally high in vitamin E, so when you are preparing your own from scratch, that would deliver around 23% of your daily intake. The real work starts with sourcing your almonds. For horchata notes and a thick luxurious cream in your milk you must use unpasteurised organic almonds but always make sure they’re activated in order to enhance their digestibility. Soaking and rinsing almonds before turning them into almond milk allows proteins to break down into separate amino acids and complex starches into simpler carbohydrates, so they’re easier for your body to digest and nutrient absorption is enhanced. We’ve included a few of our favourite tonics, smoothies and shakes so you can seek out a rainbow of nutrition and indulge on the daily.
2 cups almond milk
½ tsp, ground turmeric
⅛ tsp, cardamom
¼ tsp, cinnamon
5 black peppercorns
Blend on high. Drink up!
For those seeking to increase their iron intake without heavily leaning on pharmaceuticals, goji berries, native to China, add Vitamin C, Iron and all of the essential amino acids.
1¼ cup almond milk
¼ cup goji nectar*
2 frozen bananas
2 tbsp The Beauty Chef Collagen, optional
Blend on high.
*To prepare the Goji Nectar, soak 1 cup of goji berries for 7 -8 hours. Once goji berries are plump, combine with 3 cups of filtered water and blend on high. Store in the fridge. Goji Nectar will keep for up to 4 days.
Espresso is for the AM. For those silly enough to drink coffee after 3pm, feed your mind, and mood, with Lion's Mane Mushroom — a natural nootropic; supporting mood, memory and focus. Elevate your brain power.
½ cup almond milk
¾ cup cold brew coffee
1 tsp cacao
½ tsp Lion’s Mane
Add ingredients over ice, stir to combine.
This bright and earthy Japanese green tea powder was first consumed in Japan in the 12th Century by Buddhist Monks. Follow the masters of meditation and drink in your focus. And not required but recommended, chaga is teeming with anti-ageing enzyme superoxide dismutase. Let time be on your side.
1¼ cup almond milk
1 tsp chaga
1 tsp Storm + India Matcha
Combine the matcha and chaga with 4 tbsp of water at 80°C. Vigorously whisk in an “M” or “W” shape for 30 seconds. Pour over ice, and finish with almond milk.
Our tried and true way to add greens and herbs to our daily routine makes for a fast and satiating breakfast or lunch delivering 20g of plant protein and a hit of antioxidant power.
2 tbsp Amazonia Raw Protein Isolate Natural
1 cup almond milk
2 handfuls of spinach
1 tsp, matcha
1 tsp maca
5 frozen bananas
Blend on high. Grab a spoon.
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