By now, you have gotten the hang of soaking chia seeds in almond milk to make the base of the chia bowl. Let’s kick this up a notch and try making homemade almond milk to use for the next few days. (For a Banana Nut Chia Bowl recipe, click HERE.)
Why bother when store-bought almond milk is so readily available?
Mainly for taste and texture. Store-bought almond milk doesn’t even get on the same radar screen with almond milk that you make yourself. Beside being richer and creamier than its pasteurized counterpart, you can customize the flavor of your own version and control the level of sweetness. If that isn’t enough, then the lack of preservatives and shelf stabilizers is definitely a plus. And if you’re STILL not convinced, the almond milk you make will contain more healthy fat which is good for hair, skin, nails, the nervous system and cell membranes. PLUS it takes less than 10 min to make (after soaking the nuts).
So since it’s the weekend and your bound to have 10 minutes somewhere, step out of the box and give this a try. Then after you make it, let me know how fast you converted.
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