to drink - black label chia mylk

“Ordinary almond milk is made using filtered water and raw almonds in a blender. One could easily decide to put a host of exciting spices and extracts into their blend, to, shall we say, jazz things up a bit. Not here at Juice Press. What we’ve decided to do is replace common filtered water with delicious, 100% raw coconut water… and left in its pristine biological state.”

At The Theory they adapted this recipe and made it even easier and skipped the bit where you soak the almonds, and used raw almond butter instead. Clever, huh! This is a perfect post-workout drink… High in protein and full of hydrating electrolytes.


THE LATEST SQUEEZE   
recipe inspired by: The Juice Press and Theory NYC
recipe type: to smoothie, to raw, vegan, dairy-free 
makes: About 2 cups   
active time: 5mins     
Special equipment: blender, nut milk bag     


What you need:
500ml coconut water
1 tbsp raw almond butter, heaped
1 tbsp coconut butter
1 t vanilla bean paste
pinch himalayan sea salt
2 tbsp chia seeds

What to do:
Place all the ingredients in a blender, except for the chia seeds, and blend for 30 seconds at high speed. Strain through a nut milk bag (optional) and add the chia seeds.

Stir for 1 minute with a spoon so that they don’t clump together, then refrigerate for at least 20 minutes or overnight, allowing the chia seeds to sprout and thicken the drink