Rich in vitamin E and minerals, almond milk helps keep skin cells nice and resilient and protected from UV stress. It makes an excellent alternative to dairy and can be used in everything from smoothies to cereal, desserts and snacks. I make a batch every week, as it keeps for around three days in the fridge.
- Place the almonds in a deep bowl and pour enough cold filtered water over the top to generously cover.
- Refrigerate overnight to soak. Drain the almonds, discard the water, then blend with the dates and 3 cups of fresh filtered water.
- Tip into a sieve lined with cheesecloth and twist the cheesecloth to extract all the liquid. Refrigerate until required.
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