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Banana-Almond “Milk” Shake
Compliments of Rick Dina, D.C.

lb. of raw, unsalted almonds.  Soak these for 8-12 hours, and rinse.

6 bananas, let them ripen so that1/3 to of the skin  is covered with spots.  The bananas become sweeter,  creamier, and easier to digest this way.  This will be important for the taste and texture of the “ice cream”.

Peel the bananas and place them into heavy duty freezer bags or tupperware, and then put them in the freezer for at least 24 hours.

Almond Milk

Add soaked almonds to blender, then add twice as much purified water.  i.e. Fill almonds up to the 8 oz. line in the blender, and then add water up to the 16 oz. line.

Blend on high speed for several minutes.  Then strain the mix   with a fine strainer, cheesecloth, nylon sprout bag, nylon “paint strainer” ,etc.

Add vanilla and almond flavoring to taste.  (or use a whole vanilla bean) Other options are cardomom or nutmeg.

Bananas

Take out of the freezer a few minutes before adding to the blender to soften them slightly.  Cut up into pieces no longer than one inch if you have not done so already.

Add almond milk to blender.  Add frozen bananas pieces to the blender a little at a time.

For example, 8 oz. of milk will use 3-4 frozen bananas to make a nice thick milkshake consistency.

This can also be made with fresh bananas for more of a “smoothie” type effect.  Nutmeg is especially good for smoothies.  You can also add some frozen (or fresh) berries to the mix for added pizzaz.  Cantelope is excellent also.  Another option is to forget the almond milk, and blend up ripe cantelope, then add fresh or frozen bananas for a non-fat smoothie or shake. 

 

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