Moises Mehl Teaches You the Raw Basics

Ingredients:

1 cup of soaked almonds (at least 12hrs soaked, keep in fridge)

1/4 teaspoon of Celtic or Sea Salt

1 teaspoon of vanilla extract

3 cups of water

1/2 cup of soaked dates or 4-6 tablespoons of maple syrup or agave.

Tools:

Blender

Filter bag

We first want to remove the skin of the almonds, the reason for this is to prevent the ingestion of tannic acid and to give a smoother taste. To remove the skin, we heat water (without the almonds) before boiling point and then we add the almonds in the hot water. We allow them to sit around 30 seconds. 

Then we remove them and place them in another water tray at normal temperature. We use our hands to remove the skin, it will be easier and faster now.

Then we proceed to add the almonds into the blender with 3 cups of water. We blend for around 30 seconds, until everything is fully mixed. Then we take the filter bag, and pour the milk into it, and squeeze the filter bag until all the milk is extracted. What’s left in the bag is our almond flour (which can be used in another recipe).

Then, we pour the milk into the blender again, add a pinch of sea salt, 1 teaspoon of vanilla extract and your favorite sweetener, like dates, maple syrup, agave nectar, etc. (Do not use sugar) You can make it even better by adding super foods (which have a high amount of antioxidant, anti-inflammatory and anti-aging ingredients), such as our local goji berris, cacao powder, maca root, etc.

You can also try to add golden flax seeds, hemp seeds or chia seeds to balance the Omega 3 level. About 1 Tbs per cup. You can keep it in the fridge for 2 days.

Variations:

Try different nuts like: Macadamias, Walnuts, Brazil Nuts

Try using coconut water instead of regular water (Note: add less sweetener or no sweetener at all)

Moises Mehl

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