Freshly Made Almond Milk
Before you go to sleep, place one cup of dry almonds in a clean 16 oz. jar and fill to the top with pure water. Leave on counter overnight. (You will be pleased to see that the almonds double in size.) In the morning, pour almonds into a strainer and rinse with pure water. Rinse out the original soaking jar and fill with the previously soaked almonds. Cover with pure water and place in refrigerator. Change water daily. Soaked almonds have a refrigerated shelf life of at least one week.
1 C soaked organic almonds
3 C pure water
Soak almonds: 1 C almonds to 2 C pure water. Read Almond Soaking Instructions.
Purée soaked almonds in blender with 1 C of pure water. Slowly fill blender with an additional 2 C of water, and purée until creamy. Let settle a few moments; then pour through a nut milk bag or a very fine mesh strainer. Enjoy plain or with flavor additions such as vanilla, cinnamon, nutmeg, or ginger, unsweetened carob or cocoa powder, or the more exotic mesquite or lacuma powders.
Almond milk blended with the meat or water of coconut makes for an excellent and deliciously rich, weight-gain food. Almond milk is fabulous blended with fresh cut apples to thicken and lightly sweeten. Serve warm or cool; great iced with mint in the summer.
Use this basic recipe as a model for making nut and seed milks of all types. Nut milks are a staple to most types of cleansing diets. Nut milks are great on their own, make good bases for smoothies, soups, and sauces, and add great depth mixed half and half with a fresh green vegetable juice. A glass of almond milk makes for a quick and easy snack with a piece of fruit, or celery sticks spread with raw tahini or hummus. It is superior nutritionally to packaged or processed milks.
