If you’ve been skeptical to try green juice, this green milk is for you. Even though it looks green, it tastes like vanilla almond milk!
Green milk is simply a combination of green juice and almond milk. The almond milk adds protein and healthy fats to the mix, making the fat-soluble vitamins in the vegetables more easily absorbed by the body, and it also makes this drink more satiating than a regular green juice. Green milk is typically more palatable for those who don’t care for straight vegetable juice, particularly this recipe which is naturally sweetened with dates and a splash of vanilla.
I believe it was Dr. Robert Young, author of The pH Miracle, who was the first to develop the concept of green milk, but the idea has taken off and is now widely available at many juice bars across the nation. I only recently tried my first sip of green milk at a local juice bar, and now I’m hooked! Of course, green milk at a juice bar can run $10-12 a bottle, so making it at home is far more economical. Plus, you can customize the flavor however you like!
Rather than using a juicer AND a blender to make it at home, I’ve streamlined the process– using only a blender to pulverize the almonds, vegetables, and water all at once. Cleaning one machine is way better than cleaning two, don’t you think? You could drink the mixture as a smoothie if you like, but straining it through a nut milk bag creates a super-smooth and creamy green milk that is hard to resist. Even your picky family members will love it!
Easy Green Milk (Vegan & Paleo)
Inspired by Juice Served Here
3 cups water
1/3 cup raw almonds*
1 romaine heart, roughly chopped
2 cups fresh spinach leaves
2 kale leaves, stems removed
4 Medjool dates, pitted
1 teaspoon vanilla extract (alcohol-free, if desired)
3-4 ice cubes
*For best digestion, soak raw almonds for 8-12 hours in the fridge, then drain and rinse well. I don’t always do this myself, if I’m in a hurry, but they do taste better this way and blend easier, too.
Combine all of the ingredients in a high-speed blender, and blend until completely smooth. (The ice helps keep the ingredients cold.)
Pour the mixture into a nut milk bag (I use this one) and strain into a large bowl, gently squeezing all of the liquid out of the bag. Discard the pulp or save for another use. (Perhaps it could be used for a grain-free cracker?)
Pour into two glasses and serve immediately.
- 3 cups water
- ⅓ cup raw almonds*
- 1 romaine heart, roughly chopped
- 2 cups fresh spinach leaves
- 2 kale leaves, stems removed
- 4 Medjool dates, pitted
- 1 teaspoon vanilla extract (alcohol-free, if desired)
- 3-4 ice cubes
- Combine all of the ingredients in a high-speed blender, and blend until completely smooth. (The ice helps keep the ingredients cold.) Pour the mixture into a nut milk bag and strain into a large bowl, gently squeezing all of the liquid out of the bag. Discard the pulp or save for another use. (Perhaps it could be used for a grain-free cracker?)
- Pour into two glasses and serve immediately.
- These vegetables make for a delicious combination, but feel free to use any other veggies you have on hand.
- Same goes for the nuts– any type will work, or try seeds (like sunflower or hemp) for those with nut allergies.
- For a sugar-free drink, you can always omit the dates and use a few drops of liquid stevia to taste.
Reader Feedback: Have you ever tried Green Milk?