Almond Milk
 
Using RAW almonds (can also use raw cashews, macadamia nuts or brown rice):
Fill a quart jar with 1 ½ Cups of almonds, and then fill to top with filtered water.
 
Soak almonds like this for 24 hours, rinsing three times. 
How to rinse:
·         Drain water out, shake the almonds so that they bang against the side of the jar. This is important in the germination process. Refill to top with fresh water.
 
  • At 24 hours drain water again and put nuts in high-speed blender (we like the K-tech HP3 or the Vitamix). For two cups of nuts add five cups of water. 
 
  • Add a pinch of Premier Pink Salt, dash of cinnamon and a splash of vanilla (or whatever flavors you like).
 
  • Blend on high speed for 1-2 minutes. 
 
  • Strain the milk through a fine strainer or, for very fine texture, a paint particle separation bag (available at paint stores). 
 
  • Refrigerate for up to 2-3 days.
 
  • Reserve the almond meal for use in smoothies, as a topping on fruit, to add to oatmeal, etc.