Recipes

COCOMONDILLA MILK

Nectar of the Gods? Well modesty prevents me from making that

claim in so many words but this all-raw, dairy free milk is about as

good as it gets.

Firstly you need to soak your almonds (chemical free or organic

if possible) over night in a bowl of water (ll to an inch above the

almonds) with 1/2 tsp of good quality salt. I keep the bowl in the fridge

to ensure the almonds are cool for processing which ensures the best

press in the Hurom. The next day I’ll rinse the almonds thoroughly (this

removed the enzyme inhibitors which are a not digestive friendly) in a

colander and mix in the 1cm cut pieces of vanilla.

Now for the fun part - simply place a handful of almonds into the

Hurom feeder chute whilst pouring in your chilled coconut water.

Pouring the coconut water from a bottle makes this job easier. For

those of you with a Juice Cap tted to your Hurom, this process

is simplied further by closing the Juice Cap and managing the

proportions based on the bowl capacity.

Variants of this milk can be made by using different nuts such as

brazils, macadamias and hazelnuts. You can switch the coconut water

for just ltered water and sweeten with dried fruit (dates and gs work

great) which has been soaked in a small amount of water overnight

(include the syrup that results in this process!).

Finally, if you want to make the most amazing chocolate milk you’ll

ever taste, simply soak 50gms of cocao nibs in coconut water over

night and process through the Hurom with the nuts.

• 200-250g Raw Almonds

• 800 ml Coconut Water

• 1 Vanilla Bean

• 50g cacoa nibs (optional for chocolate milk)

HUROM’S

TOP 4 JUICES