Margaret's Favorite Smoothie with Homemade Almond Milk
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Level:Easy
Total: 25 min
Active: 25 min
Yield:1 to 2 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 2 servings
Calories
610
Total Fat
40 g
Saturated Fat
3 g
Carbohydrates
54 g
Dietary Fiber
14 g
Sugar
30 g
Protein
18 g
Cholesterol
0 mg
Sodium
152 mg
Homemade almond milk is incomparable to the store-bought stuff. Once you try it, it might be hard to go back. It provides the perfect creamy base for this tasty smoothie that adds color and freshness to every brunch menu.
For the homemade almond milk: Combine the almonds, water and salt in a high-powered blender. Process until well-emulsified, a few minutes.
Rinse a piece of cheesecloth (double thickness) with cold water and wring thoroughly.
Line a fine-mesh sieve with the prepared cheesecloth and place over a bowl. Pour about a third of the almond mixture through the lined sieve, wringing and squeezing the cheesecloth to extract as much liquid from the pulp as possible. Discard the ball of almond pulp when no more liquid can be extracted. Rinse the cheesecloth well in cold water and proceed with the next batch, repeating the process until you have made your way through all of the almond mixture. Discard the cheesecloth and strain the almond milk through the sieve once more. Add the vanilla.
For the smoothie: Add the kale, frozen strawberries, banana, dates, ginger, turmeric, chia seeds, 1 cup homemade almond milk, 1/2 cup water, collagen if using and salt to a high-powered blender (in that order). Blend until smooth, stopping to scrape down the sides if needed.
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