Nut Milk

A Delicious, Healthy Alternative to Pasteurized Cow’s Milk

– A healthy, tasty drink by itself
– Use on cereal as a milk substitute
– Easy to make

Almond Milk
1 c. raw organic whole almonds
1 qt. purified water
Optional: 1 tbsp. Premier Flax Oil
Optional 1-2 tbsp. Mediterranean Organic Strawberry Preserves

Directions:
Soak the almonds overnight (8 to 12 hours) in purified water. In the morning, blend the ingredients in a TurboBlend 4500, a super heavy-duty blender/grinder, until the mixture is smooth (about 3 minutes). Strain if desired. (It is fine to blend in the outer brown jackets of the almonds – they are excellent fiber and also immune-boosting.) Or the almonds may ground to a fine powder in an first, then blended in water.

Almond Coconut Milk
Use equal parts (1/2 cup each) of raw organic almonds and raw, unsulphured, flaked coconut. Follow the same directions for Almond Milk.

Almond-Pecan Milk
Use equal parts of (1/2 cup each) of raw organic almonds and raw organic pecans. Follow the same directions for Almond Milk.

Coconut Milk
1 c. raw, unsulphured, flaked coconut 1 c. purified water

Mix the ingredients in a TurboBlend until they are well pulverized, creating a smooth, creamy liquid. Strain if desired.

Use the Coconut Milk as is or add it to other nut milks.