Almond Milk

Tuesday, October 20, 2009  |  0 Comment

1/2 cup Almonds (soaked 12 hours)
1/2 cup Pine Nuts (soaked 6 hours)
1 cup spring or filtered Water

Soak almonds and pine nuts for 12 hours. Put in blender and pulverize. Add one cup of water gradually, while continuing to blend on high. Strain through a fine strainer or cheesecloth (you can use the almond pulp as a body scrub). This milk will keep for three to four days. It is great on hot grains such as quinoa, buckwheat groats, millet, or amaranth. We like to add some soaked almonds to our grains for "crunch." You can thin further with more water if desired.


Back to The House of Health 2 by Shelley Young.
Excerpt permission granted by Woodland Publishing

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