Inspired by the abundance of superfood smoothies, lattes, bars and bowls whilst away in California, this recipe is all about giving you a dose of wellbeing with some all-natural ingredients. With plenty of magnesium, anti-inflammatory molecules, plant based protein and cooling qualities, it’s a drink to sip on warm summer days, but equally suited to warming up in a pan and enjoying indoors.
Try this for yourself, and use the leftover pulp in baking recipes to boost nutrition and fibre content!
- 1 handful almonds (soaked overnight)
- 5 dates
- 1 tbsp cacao nibs
- 1/4 tsp ground cardamom
- generous pinch of goos quality salt
- 1 tsp rose water or 1 tbsp dried food-grade rose petals
- After soaking the almonds over night, rise them well and add to a blender or food processor
- Add all other ingredients and half fill the blender with filtered water
- Blend well until everything is whizzed up
- Pour half the liquid into a separate glass and fill the blender again with filtered water (these steps will allow you to make 1 litre instead of just a small amount of milk)
- Whizz again, then pour this liquid through a sieve into a bottle (it’s really helpful to use a funnel to direct the liquid into the bottle and avoid spilling everything!)
- Fill the blender again with the rest of the liquid and more water, and blend. Again, pour into the bottle.
Use the pulp leftover in the sieve to add extra nutrients and fibre to baking recipes.
Store in the fridge and enjoy!
Consume within 4-5 days.