This nut tree botanically known as Prunus amygdalus, Prunus dulcis, Amygdalus communis, Amygdalus dulcis) is a wonderfully rich source of nutrition that should not be absent from our diets.
It is a similar family to apricots. It originally grew in the Middle East and has since spread throughout the Mediterranean regions such as north Africa, southern Europe and California. In Australia they are grown in Sunraysia region of Southern Australia and Riverina region of NSW. It is considered to be one of the earliest domesticated nut trees.
I make this very simple milk whenever I have a need for it. It is best soaked overnight but can just as easily be made on the spot. I soak for a few of reasons. One is that the skin contains an irritant that leaches out into the water, by soaking the nuts prepare to sprout activating internal enzymes that start to process sugars and help our digestion and the last is that if I am using my juicer it softens the nuts for easier processing.
40g Almonds - small handful, use more for richer milk, soak overnight in plenty of water
20g Cashews optional,
5g Sesame seeds - optional or a teaspoon of Tahini,
300-400ml of Water
Sprinkle of cinnamon and or nutmeg powder to even better taste
Discard any soaking water. Place all ingredients in a suitable blending vessel. Add water and blend with stick blender for at least 2 minutes. At the end incorporate lots of air to make a lovely frothy mixture.
Use as is or pass through a coarse sieve to filter out solids.
There is a beautiful alternative recipe in Rawlicious cookbook for your inspiration.**
Should you have concerns about your digestion or other ailments please raise it at your next shiatsu consultation where I am happy to answer any questions.
* Laugh with Health, Manfred Koch ISBN 0 9594063 0 1
****Healing with wholefoods, Paul Pitchford, ISBN 1 55643 430 8