Raw Dish!

These are instructions for preparing plain almond milk which can then be flavored to taste and/or used in other recipes, poured over granola or fruit, or consumed as is.

Equipment:

• Blender
• Fine mesh sprout bag or cheese cloth
• Measuring cup

Ingredients:

• Almonds, raw- 1 cup
• Water, pure- unspecified amount for soaking and rinsing
• Water, pure- 2 cups

Place raw almonds in a bowl, glass, measuring cup or whatever is convenient.  Cover with water and let sit overnight or for at least four hours.  If almonds soak up the water and become exposed then add more water to recover.  If you think of it, you can change the water during the soak time, but this is not a requirement.

After soaking, pour off soak water and discard.  Place swollen soaked almonds in a colander and rinse thoroughly with fresh water.  Put rinsed almonds into a blender container and add two cups of pure water.  Blend thoroughly for 2-3 minutes, or until a somewhat thick even consistency is achieved.

Pour blended almond mixture into fine mesh bag or cheese cloth.  Squeeze out the "milk" by kneading the mesh bag.

Yield: 2 cups

Almond milk can be flavored or sweetened to taste with any of the following:  1-3 Medjool dates, 1 Tbsp honey, 1 tsp vanilla extract.  If you prefer cool milk, you can chill the water before blending it with the almonds.