Almond turmeric milk

Ingredients

60 g “Seeberger” blanched almonds
pinch of sea salt
1/4 – 1/2 tsp curcuma
3-4 dates, stones removed or 1 tbsp date syrup
75 ml filtered water

prepare

Place almonds in a bowl and cover with water leaving for 8 - 12h in the fridge. Drain, place in a blender with only 1/3 of the water. Process until smooth, add rest of the water, blend for 90 seconds on a Blendtec or Sage Super Q. Strain through a nut milk bag, very fine strainer or one lined with cheesecloth that will let the liquid pour through. Pour back into a blender jug, add rest of the ingredients, and blend for 60 more seconds. Place in bottles – the milk will keep for 4 days.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger