Almond Milk with Honey
1 Cup of almonds,
3 Cups water,
1 TBSP of raw honey.
All in blender until smooth. Strain through a nylon.
(You can keep the almond pulp for pie crusts, cookies, and raw breads.) Chill.
Showing posts with label Almond Milk. Show all posts
Showing posts with label Almond Milk. Show all posts
Basic Raw Almond Milk
Almond Milk is so easy to make. It is cheaper than the store bought kind, plus you know exactly what is in it and what process it has gone through. It is also refreshing and great with Raw Cookies.
1 C Almonds, soaked overnight (preferable to break down enzyme prohibiting coating and make it easier for your body to digest)
5 C Filtered water
1/4 C Agave
1 tsp Pure Vanilla (opt.)
Blend Almonds and water on high for one minute, until all the nuts are broken down. Strain milk into a pitcher through a knee high nylon, then you are left with almond pulp. (You can add it to raw cereals, pie crusts, and cookies) Add the flavors, mix and chill. Will last 4-5 days in the refrigerator.
1 C Almonds, soaked overnight (preferable to break down enzyme prohibiting coating and make it easier for your body to digest)
5 C Filtered water
1/4 C Agave
1 tsp Pure Vanilla (opt.)
Blend Almonds and water on high for one minute, until all the nuts are broken down. Strain milk into a pitcher through a knee high nylon, then you are left with almond pulp. (You can add it to raw cereals, pie crusts, and cookies) Add the flavors, mix and chill. Will last 4-5 days in the refrigerator.
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