Almond Milk

by Sandra
(Ontario)

1 cup almonds ( soak for 12 hours, drain and rinse )

4 cups spring water or filtered water

pinch of Celtic sea salt

Put all ingredients in a blender and blend until very smooth. Pour through a fine holed strainer to remove the pulp.

You can blend and strain the pulp up to three times to get the most value from it.

Add a tablespoon of raw unpasterized honey if you want a sweet milk.

Save the almond pulp for nut patties or cookies, or better yet, Taco filling. I have to look for the taco filling recipe, but will enter it as soon as I find it.

Almond pulp is a great source of nutrients including protein (6 grams per one ounce), dietary fiber, phosphorus, calcium, potassium, magnesium, manganese, copper, zinc, iron and vitamin E.

In fact, one ounce of almonds provides about 7.4 grams of alpha-tocopherol vitamin E, 50 percent of the RDA. Almonds are the only good source of protein that is also an excellent source of vitamin E.

Thanks a lot Sandra for the almond milk recipe and the valuable nutritional information.

I love almond milk!

Looking forward to the next recipe from you, using the almond pulp.