Oct. 6, 2009 5:57 am
Updated: Oct. 6, 2009 3:11 pm
I never realized how sick I was until I decided to go 75 % Raw and 25% Cooked. I juiced carrots, celery, apples and found new energy. I now teach a healthy eating class and now want to share those recipes in this blog. Giving up milk was hard, but now I make my own almond milk.
Soak one cup of almonds for a minimum of 4 hours. Best if overnight. This releases the enzyme inhibitors and actually what you are doing is sprouting the almonds.
Rinse and place almonds in blender.
Add 2 cups water.
Add one date for sweetness is optional
Add 1/4 tsp of almond extract - optional
Blend for at least 3 minutes. Mixture will turn white.
To make the milk clear, you must strain in a sprout bag to catch the small nut particles. Squeeze the bag to extract the milk. (Nylon bag of any kind or cheese cloth)
This can be used in shakes, smoothies, baking.
Use nuts in deserts; cookes or cakes.