Here is a video on how to make almond milk, or any alternative milk for that matter!

For more information about Jing Jing:

6 replies
  1. Joanne Warfield
    Joanne Warfield says:

    I also make my own nut milks "on the spot." However, I soak my almonds overnight and rinse them as it's my understanding that there's an enzyme exhibitor on almonds that is released (washed away) through soaking, correct?

  2. Dawn
    Dawn says:

    Joanne, you are correct!
    Most nuts need to be soaked. Almonds need to be soaked about 12 hours before consuming!

  3. Dr Susanne
    Dr Susanne says:

    Hi Joanne!

    Good for you! Soaking your raw almonds overnight reduces the anti-nutrient “phytic acid” and if you sprout it you are turning the nut into a vegetable! Sprouting is very powerful, because it the conversion into a vegetable activates the enzymes in the food. I personally like to use organic roasted almonds (first soak in Vit C. Crystals to rid of mold and other contaminants, and roast in the oven at 300 degrees for 10-15 min.)

    Roasting reduces the phytic acid by 40-50% and the taste is so much better than raw almonds.

    Thank you so much for your comment!

    Dr. Susanne

  4. Dr Susanne
    Dr Susanne says:

    Hi Pascale!

    I add to my fresh organic almond milk cinnamon, couple of drops of organic alcohol free vanilla and organic alcohol free stevia. I also add my Uber Greens and Jing Jing which makes my almond milk into a super antioxidant adrenal energy tonic!! You can find the Uber Greens and Jing Jing in my store!

    Thank you for your question! Please come back and tell me if you LOVE the shake as much as I do!


    Dr. Susanne

Comments are closed.