Chef Gentile shares a method to make homemade almond milk with equipment found at home in this recipe, but you can use a cold-press juicer instead if you have one. Take care when sweetening with stevia: it is 150 times sweeter than sugar.
Excerpted with permission from 21 of Canada’s greatest chefs present Inspired Cooking, benefitting InspireHealth Supportive Cancer Care (Fresh Air Publishing).
For almond milk, in small bowl, combine 1 cup (250 mL) almonds with 1 1/2 cups (350 mL) water. Cover and let soak for 6 hours. After 6 hours, remove almonds and discard soaking liquid. Rinse almonds. Place nuts in blender with 2 1/2 cups (625 mL) water and blend on highest setting for 5 minutes, or until smooth milk-like liquid is formed.
Line fine-meshed sieve with 2 layers of cheesecloth and strain almond-water mixture through it slowly, taking care to separate the solids from the milk. Squeeze out any remaining liquid by pressing the back of a wooden spoon on collected solids.
For chia seed pudding, in large bowl, mix together yogurt, 1 cup (250 mL) prepared almond milk, chia seeds, and stevia. Cover and refrigerate overnight, or until mixture has a thick, creamy consistency and chia seeds are swollen.
To serve, mix wild blueberries, zest, and mint into chia seed pudding until incorporated. Divide mixture among 6 small bowls or glasses and top with toasted almonds. Garnish with mint.
This recipe is part of the Recipes for Inspired Cooking collection.
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