almond milk

A lot of my recipes call for a homemade nut milk, so I want to share my recipe with you.  I always have nuts soaking in the fridge to make fresh milk. Soaking the nuts overnight with salt starts the sprouting process and makes the nuts easier to digest because it removes the physic acid, allowing our bodies to absorb more nutrients.

2 cups raw almonds
1 teaspoon pink Himalayan sea salt
1 teaspoon vanilla
6 1/2 cups water + water for soaking
Optional:
cinnamon, raw cacao, maple syrup or honey

Soak the almonds overnight with 1 teaspoon pink Himalayan sea salt and water to cover.
In the morning, strain and rinse the almonds.
**Blend the almonds with a pinch of sea salt, the vanilla, and 6 1/2 cups of water in a vitamix or good blender
Place a clean, empty pitcher in your workspace and pour the mixture from the blender into a cheesecloth or nutbag over your pitcher. Allow the milk to go through the nutbag, and then squeeze the nut pulp in the nutbag to squeeze out any extra milk.
**While blending: Feel free to add a teaspoon of cinnamon or 2 tablespoons of raw cacao for flavored milk or if you want the milk to be sweet, add 2 tablespoons of maple syrup or honey.**
Use this nut milk for your raw oatmeal, in your coffee/tea, as the base for your smoothie… the options are endless!

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