Strawberry Banana Mylk

Take a look at this strawberry! Unfortunately it is NOT one of mine. My strawberry plants were producing very small fruit; I am grateful yes, but I just had to buy the box of berries I found with this mammoth one peeking out at me at the store.

Needless to say it was an organic strawberry and from what we could tell, it was 3 that had fused together!!!

So what does one do with a carton of delectable organic strawberries and a batch of freshly made almond mylk? How about blending up some yummy Strawberry Banana Almond Mylk.

Strawberry Banana Mylk

by Elizabeth @ rawlivingandlearning.blogspot.com

6 oz fresh organic strawberries, keep green tops on

1 1/2 organic bananas

1 T chia seeds

1 T hemp seeds

1 1/2 C fresh raw almond mylk

Blend all of the ingredients until creamy smooth. Enjoy!

Here is the simple way that I make fresh, sprouted, raw almond mylk.

1. Soak 1 cup of raw almonds in filtered water for 10-12 hours. Drain off soak water, rinse almonds well, drain, and allow to sprout for 1-2 days, rinsing them 2x/day. Once you see a tiny tail sprout out of the bottom of the almond they are ready!

2. Blend the almonds with 32 oz of filtered water  until white and foamy. You can sweeten it with a few soaked dates and you can add a pinch of Himalayan salt.

3. Place "nut milk bag" (or in my case a paint straining bag) inside a glass or plastic measuring cup.

 4. Pour mylk into bag to strain out the nut pulp.

 5. Gently squeeze out all of the mylk leaving the nut pulp behind in the bag.

 6. Save this nut pulp in the freezer to make raw cookies and crackers.

 7. Pour nut mylk into a glass jar with a tight fitting lid and store in the refrigerator. Remember to shake well before serving. Enjoy!

+JMJ+ Today I am grateful for beautiful, red berries.