In preparation, I have been collecting and trying recipes, and slowly replacing certain staples of my diet with raw-friendly equivalents. Milk seemed like an easy target, so I started there, replacing it with almond milk—an ideal choice, as I have a 5lb bag of raw almonds from Real Raw Food, which I had yet to open.
(makes 2-3 cups)
- 1 cup raw almonds, soaked for 6 hours, or so
- 2-2.5 cups water (3 cups seems to be standard, but I prefer it thicker; the water can be replaced with other liquids—apple juice is one example I've read)
- Optional ingredients:
- a couple of dates
- liquid sweetener of choice
Instructions: 1. Blend together soaked almonds and water. 2. Strain through a nut milk bag, a jelly bag (what I use) or a couple layers of cheese cloth. Squeeze tightly to get all the liquid out. Store in refrigerator—it will keep for a couple of days. 3. Reserve pulp—you can dehydrate it to make flour (which I keep doing...yeesh, I have so much almond flour), or use it in any number of recipes that call for almond pulp.