Almond-Cowitch Matcha Smoothie

Steps

1. Put 1⅛ cups (265 ml) almonds, ½ cup (118 ml) cowitch, and ½ cup (118 ml) almonds separately into 3 bowls of water. Make sure they are covered completely underneath at least 1 inch (2.5 cm) of water. This is called sprouting or steeping. Leave them in the refrigerator overnight, and then drain the water. Absolutely do not drink this water, since it has absorbed many of the toxins.
2. Put the 1⅛ cups of almonds from the previous step into a blender and add 3⅜ cups (796 ml) of fresh water. Begin blending. The mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore. Wash and dry your hands, and strain this mixture over a pitcher. You can either strain it through a fine sieve by squeezing the milk from the moist mixture through the sieve with a wooden spoon, or simply place mesh sometimes called a sprout or nut-milk bag that is usually made of nylon on top of the pitcher in order to squeeze the mixture through the mesh by hand. You may either discard the pulp or use it for other recipes, such as mixing it into almond agar jelly. Wash and dry your hands, and then pour the almond milk into ice cube trays. Place the ice cube trays into the freezer and remove when frozen.
3. Put the rest of the almonds and cowitch with 710 ml (708 ml) of fresh water into the blender. Begin blending. Just like before, this mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore. Wash and dry your hands, and strain this mixture over a pitcher. You can in the same way as you did in the previous step. Discard the pulp, and absolutely do not eat it, since it has many toxins. Do not drink or taste the liquid at this point. Wash and dry your hands, and put this liquid back in the blender. Blend in the dates, matcha, and milk thistle. If you are only going to make part of the mixture now, refrigerate what you’re not going to use and save for later in the refrigerator.
4. When well blended, pulse the liquid mixture with ice made from the almond milk until you reach the consistency you desire. Serve immediately.