One of My favorite milks is homemade almond milk, but I mostly drink Soy milk that is fortified with Vitamin D and Calcium.
Nut milks are a vegan’s answer to dairy-free milk. Loaded with nutrients, live enzymes and minerals such as calcium and magnesium–along with needed protein and beneficial fat, raw almond milk is best when homemade. Follow my simple recipe below for a creamy, delicious and healthy beverage.
Almond Milk
Ingredients:
- 4 cups purified water
- 1 cup of raw, organic almonds
- 1 date
- Himalayan pink salt
- almond extract
- cheese cloth or milk bag
Instructions:
Soak 1 cup of almonds in purified water overnight to spout the almonds. Drain in the morning. Add 4 cups more of fresh purified water, 1 date or more , a few sprinkles of Himalayan pink salt and almond extract into a blender and blend until smooth.
Pour through cheese cloth or milk bag a little at a time squeezing into glass container. You’ll end up with a creamy consistency.
Enjoy!