Tools: requires a blender
Almonds: pre-soak in water for 2 days. Or soak overnight, the soaking process increases digestibility.

3 cups water
3/4 cup of pre-soaked and peeled almonds
1 tablespoon maple syrup
1/2 teaspoon pure vanilla extract

Combine 2 cups of water and the almonds in the blender. Blend for approximately 1 minute. Strain through fine cheesecloth into quart size bowl or jar.

Pour the strained pulp back into the blender and puree with 1 cup of water. Strain into your first batch of almond milk. The leftover pulp can be discarded or can be used as a subtle addition a burger mix or a sauce…be creative.

Mix in the maple syrup and vanilla and stir well. Refrigerate, should last for 2-3 days. Enjoy.

recipe adapted from Veggie Life

almond flowers

Almonds can be used to make a delicious ‘nut milk’. Almond milk can be used as a nutritious beverage, in cereal and as a base for smoothies. Here are a few nutrition benefits of almonds:

• Eating almonds has been shown to lower serum cholesterol and reduce the risk of coronary heart disease.
• Almonds are a rich source of phenolic antioxidants and vitamin E and have a demonstrated anti-oxidant effect.
• Alkalizes the blood.
• Helps to build up the body.
• 1 oz of almonds = 164 calories, approx. 23 nuts, 6.0 grams of protein.

The following recipe is very forgiving and you can easily adjust the quantity of nuts/water to your personal taste, as in if you prefer a richer flavor.

Almond Milk

1/2 cup of almonds (soaked overnight)
2 cups of water
vanilla extract (optional) to taste
honey to taste

Place all the ingredients in a blender. Liquefy and strain the liquid. The pulp can be used in other dishes such as muffins or added to gravy.

Enjoy!