I will explain step by step how to make vegetable milks. They are very easy to make and healthy.

  1. Soak time and sprouts  SOAK

Soak is necessary to release the enzymes (chemicals) inhibitors and improve nutrient digestion and assimilation.

Enzymes inhibitors prevent premature germination and stored nutrients for their growth.

When humans make them, we reduce the absorption of minerals and proteins.

Don’t use water to soak for milk, all inhibitors of the enzyme are here, use fresh water

Then I leave a table of time soaking and germination for each ingredient

  1. DRAIN THE WATER

Removes all of the water where they have been soaking for do not ingest the chemicals, rinse well

  1. CRUSH ALL

Use a good blender or Thermomix, for 1 minute at high speed

  1. STRAIN THE MILK

Uses our Naturseed bag for brewing all pulp (do recipes with her, so you do not dispose of it).

Re-enter in a jar or container.

Call-to-action-Bolsa-de-leche-vegetal

  1. SQUEEZE

He starts to squeeze from the top to the bottom of the bag. Get a milk creamy, soft and smooth.

Press with both hands to take full advantage.

  1. SERVE

You can serve it hot, warm or cold, as well as add any sweetener as: cinnamon, sugar, honey, cocoa…

I recommend taking it without anything to make you discover the taste of each milk and then already you can add the sweetener that suits each milk

  1. STORE IN THE REFRIGERATOR

If you have left you milk or you’re not going to take anything else make it, save it in the refrigerator, stays well about 3 days.

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