1/2 CUP ORGANIC ALMONDS
32 OZ OF ALKALINE WATER (7-8 PH)
1/2 TSP SPIRULINA SUCH AS PURE PLANET
1 CARDAMON POD
1 INCH VANILLA BEAN
HANDFUL OF SPINACH LEAVES
PINCH ‘PINK’ SALT
To make activated almond milk, soak nuts in water for 3 hours or overnight. Once the nuts are soft, rinse the almonds in water and remove the skin.
Put peeled almonds into blender with the filtered water and blend for 60 seconds. Using a fine mesh strainer, pour the almond milk through the strainer into a glass canister.
Return the almond milk to the blender. Add dates, vanilla bean, cardamon pod, spirulina, spinach leaves and ice. Blend for 30 seconds.
Pour into glass bottles or Mason jars. The almond milk will keep for 3 days.