Almond-Cowitch Matcha Smoothie
This almond and cowitch smoothie takes a long soak and two blends, and the reward is a green, date-sweetened drink with no cooking involved. The contributor sprouts the almonds and cowitch overnight in the refrigerator and discards the soaking water, which pulls out toxins from the velvet bean. A tray of frozen almond milk replaces plain ice, so the drink stays thick without turning watery as you sip.
Instructions
Put the 1⅛ cups of almonds, the ½ cup of cowitch and the remaining ½ cup of almonds into three separate bowls of water, each covered by at least 1 inch (2.5 cm) of water. Refrigerate them overnight, then drain and throw away the soaking water. Do not drink it, because it has drawn out many of the toxins.
Blend the 1⅛ cups of soaked almonds with 3⅜ cups (796 ml) of fresh water for a few minutes, until the color and texture stop changing. Strain the mixture into a pitcher through a fine sieve, pressing with a wooden spoon, or through a nut-milk bag squeezed by hand. Keep the pulp for other uses or discard it.
Pour the almond milk into ice cube trays and freeze until solid.
Blend the remaining almonds and the cowitch with 3 cups (708 ml) of fresh water until the color and texture stop changing, which takes a few minutes. Strain it into a pitcher the same way as before. Discard the pulp and do not eat it, as it holds many toxins, and do not taste the liquid at this stage.
Pour the strained liquid back into the blender and blend in the dates, matcha and milk thistle until smooth. If you are making only part of the batch now, refrigerate the rest for later.
Add the almond milk ice cubes to the blended liquid and pulse until the smoothie reaches the thickness you want. Serve right away.
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