Homemade Almond Milk

(approximately 3 cups)

Here is a delicious alternative to animal milks that is tastier and healthier when homemade and cheaper than the versions that you find at the health food stores. I use this in my morning smoothies, but it is also delicious in coffee, on cereal, or just plain. I will mix in some raw cacao powder or fruit to make some ice cream this summer! Go ahead and substitute other nuts, like cashews (soaked 2-3 hours) or hulled hemp seeds in the place of almonds.

(It is much easier than you may think!)

1 c raw almonds, soaked overnight or at least 8 hours

4 c filtered water

5 medjol dates, pitted (or ¼ c agave syrup or honey)

Dash of sea salt

1 vanilla pod

1. Rinse the soaked almonds.
2. Add all of the ingredients to a powerful blender and blend for several minutes.
3. Pour the mix into a sieve or a nut milk bag, and squeeze out the milk.
4. Chill and serve (This will keep in the fridge for about 3 days).

For Chocolate Almond Milk: Add 2 TBSP raw cacao nips or unsweetened cacao

*The almond pulp that is left in the bag is a great source of fiber. I mix it with fruit and dehydrate it into crackers, or add it to my smoothie or salads for some extra fiber.

* a nut milk bag can be found at www.biosophy.gr