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Green Juice and Almond Milk

Green Juice and Almond Milk

This delicious blend of green juice and almond milk is alkaline forming and delivers protein, healthy fats, chlorophyll, and minerals.

Prep Time 20 minutes
Total Time 20 minutes
Servings 5 cups
Author Tess Masters

Ingredients

almond milk (makes 2 1/2 cups):

green juice (makes 2 1/2 cups):

  • 2 English cucumbers
  • 2 large ribs celery
  • 3 firmly packed cups baby spinach

Instructions

  1. To make the almond milk, soak the almonds. Place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water, and 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar. Cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours.

  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors. 
  3. Throw the rinsed almonds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. 

  4. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Set aside. 
  5. To make the green juice, push the cucumber, celery, and spinach through your juicer, then strain with a fine mesh strainer. 

  6. To make the green milk, mix the green juice and almond milk together. 
  7. Store the green milk a sealed container in the fridge. The milk will keep for 2 to 3 days.

Recipe Notes

Recipe from The pH Miracle