BASIC ALMOND MILK
(makes 1 quart jar of almond milk)
1.5 C. raw almonds (NOT roasted or salted), soaked overnight & drained
4-5 C. water
1/4 t. vanilla extract (no sugars added & preferably alcohol free)
1-2 T. real honey (not a blend)
Dash of sea salt (the salt does make a difference, really)
Soak 1½ cups almonds in a quart jar of water, overnight to make the blending process easier. Begin the soak in the morning and set in the fridge when you go to bed for the night.
The next morning, discard the soaking water, rinse the almonds, and put them in a blender along with water. Blend it thoroughly. Line a sieve with a few layers of fine cheesecloth, or an undyed pillowcase. Even a coffee filter will do in a pinch. Place the lined sieve in a bowl that leaves plenty of space for the milk to drain below. Pour the almond milk into the lined sieve and then let it sit until it’s pretty much drained.
Gather up the cheesecloth or pillowcase and squeeze it firmly to remove the remaining liquid. It’s okay to get pretty aggressive here, particularly if you are using a sturdy bit of fabric like a pillowcase. Squeeze out all the almond milk you can; making sure the leftover meal is pretty dry. Set the almond meal aside and put the almond milk back into the blender.
Add a pinch of sea salt, 1/4 teaspoon of vanilla extract, and 1 tablespoon honey. Give it a whir in the blender to mix. At this point, add more water if you prefer to dilute it.
Refrigerate after making and consume within a week.
Use the almond pulp that’s left after squeezing in a smoothie (after you’ve healed some, of course), mixed with cooked fruit, as a base for raw food cookies, or in any cooked almond flour recipe.
Aftersoaking the almonds, add 1/2 cup unsweetened, dried coconut to the pre-soaked almonds and 4-5 cups water. (You’ll get a clearer coconut flavor if you don’t soak the coconut.)