Learn how to make almond milk that has the perfect consistency.
Athletes know that planning out meals in advance is one of the keys to success in achieving wellness goals. That’s why we created our healthy meal prep lunch series. Now, we’re starting the new year off right by making breakfast easier than ever.
Previously, we learned how to make five-ingredient overnight oats, dishes featuring toasted quinoa, and how to use shiitake mushrooms for vegan bacon. “This week, we focus on incorporating antioxidant- and fiber-packed greens into smoothies, egg wraps, and more,” says Lisa Hayim, RD, a New York City-based nutritionist and founder of The Well Necessities.
SUNDAY PREPARATIONS:
Prepare the unsweetened vanilla almond milk.
FIT CHEF HOW-TO:
MAKE PERFECTLY CREAMY ALMOND MILK VIEW THE RECIPE
Store-bought almond milk often has added sugars and preservatives, but making your own is easy. “The secret is using blanched, slivered almonds, which cuts back on the soaking time,” says Hayim. Plus, “since there’s less skin, you don’t get that chalky consistency.” You’ll also want to use a three to one ratio of water to almonds after you’ve soaked them, she says.
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