Freshly Made Almond Milk

To make the creamiest, healthiest almond milk, pre soak the dry almonds.

Almond Soaking Instructions
Before you go to sleep, place one cup of organic dry almonds in a clean 16 oz. jar and fill to the top with pure water, leave on counter overnight. In the morning you will be pleased to see that the almonds double in size! Pour almonds into a strainer and rinse with pure water. Use the soaked almonds to make fresh homemade milk. You can also soak extra almonds to use for another batch of milk, or for snacking. Simply rinse out the original soaking jar and fill with the previously soaked almonds, cover with pure water and place in refrigerator. Change water every other day. Soaked almonds have a refrigerated shelf life of at least one week.

Almond Milk
• 1 C soaked organic almonds
• 3 C pure water
• Soak almonds: 1 C almonds to 2 C pure water.

Puree soaked almonds in blender with 1 C of pure water. Slowly fill blender with an additional 2 C of water, and puree until creamy. Let settle a few moments, and then pour through a nut milk bag. Squeeze bag according to instructions. Enjoy plain, or with the addition of either vanilla, cinnamon, nutmeg, or ginger, unsweetened carob or cacao powder, or the more exotic Yakon syrup or mesquite or lacuma powders. If you want sweet desert milk, add maple syrup or dark agave.

Almond milk blended with the meat or water of coconut makes for an excellent and deliciously rich, weight-gain food. Almond milk is fabulous blended with freshly cut apples, which thicken and lightly sweeten the milk. Serve warm or cool; great iced with a sprig of mint in the summer. Use this basic recipe as a model for making nut and seed milks of all types. Nut milks are a staple to those allergic to dairy milks, to raw food dieters, and in many cleansing diets. Nut milks taste great solo and also make an excellent base for smoothies, soups, and sauces. Mixed half and half with a fresh green vegetable juice you get an extremely powerful healing liquid meal. A glass of almond milk makes for a quick and easy snack with a piece of fruit, or celery sticks spread with raw tahini or hummus. It is superior nutritionally to packaged or processed milks.

shopping cart

Products

Freshly Made Almond Milk


Products Organic Foods Superfood Beautiful Skin Cell Phone/EMF Cleanse & Weight Loss Eco-Healthy Home Kitchen Appliances Oral Health Smart Fitness Supplements Sign Up Now for the Free Full Chakra Living Newsletter	Freshly Made Almond Milk To make the creamiest, healthiest almond milk, pre soak the dry almonds. Almond Soaking Instructions Before you go to sleep, place one cup of organic dry almonds in a clean 16 oz. jar and fill to the top with pure water, leave on counter overnight. In the morning you will be pleased to see that the almonds double in size! Pour almonds into a strainer and rinse with pure water. Use the soaked almonds to make fresh homemade milk. You can also soak extra almonds to use for another batch of milk, or for snacking. Simply rinse out the original soaking jar and fill with the previously soaked almonds, cover with pure water and place in refrigerator. Change water every other day. Soaked almonds have a refrigerated shelf life of at least one week. Almond Milk • 1 C soaked organic almonds • 3 C pure water • Soak almonds: 1 C almonds to 2 C pure water. Puree soaked almonds in blender with 1 C of pure water. Slowly fill blender with an additional 2 C of water, and puree until creamy. Let settle a few moments, and then pour through a nut milk bag. Squeeze bag according to instructions. Enjoy plain, or with the addition of either vanilla, cinnamon, nutmeg, or ginger, unsweetened carob or cacao powder, or the more exotic Yakon syrup or mesquite or lacuma powders. If you want sweet desert milk, add maple syrup or dark agave. Almond milk blended with the meat or water of coconut makes for an excellent and deliciously rich, weight-gain food. Almond milk is fabulous blended with freshly cut apples, which thicken and lightly sweeten the milk. Serve warm or cool; great iced with a sprig of mint in the summer. Use this basic recipe as a model for making nut and seed milks of all types. Nut milks are a staple to those allergic to dairy milks, to raw food dieters, and in many cleansing diets. Nut milks taste great solo and also make an excellent base for smoothies, soups, and sauces. Mixed half and half with a fresh green vegetable juice you get an extremely powerful healing liquid meal. A glass of almond milk makes for a quick and easy snack with a piece of fruit, or celery sticks spread with raw tahini or hummus. It is superior nutritionally to packaged or processed milks.