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1 cup almonds, soaked overnight
1 quart water
1 tablespoon raw honey or 2 dates, soaked 20 minutes
Rinse the nuts in a colander to remove enzyme inhibitors
Combine all ingredients in a blender and liquefy. Then strain through a sprout bag or a paint strainer bag (available at paint or hardware stores). Pulp can be saved to add to casseroles, cookies or other dishes.
Note: These same directions can be used for making cashew, hazelnut, pine nut, sesame, sunflower, walnut, or pumpkin seed milk.
Makes 1 quart.