Beets Cafe: Almond Milk

Makes 2 1/2 cups milk.

Ingredients:

• 1 cup whole, raw almonds, soaked 8-12 hours in filtered water, drained, rinsed (about 1 1/2 cups after soaking)
• 2 1/2 cups filtered water
• 3 pitted dates, optional
  
• 1/2 tsp vanilla extract, optional

Place 1 1/2 cups of the water and almonds, dates (sweetener) and vanilla in blender. Blend on high speed until very smooth. Add the remaining 1 cup water and blend until smooth. To separate the "milk" fro the almond skins and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag.  Serve at room temperature or chilled. Store in refrigerator: almond milk will keep for up to five days.

Optional additions for flavor variations, added to taste: cinnamon, nutmeg, carob, frozen bananas, cocoa poweder, cocao nibs, thai young coconut, goji berries, etc

Nut and seed milks can be made with any nut or seed using the same process. The only seed that does not need to be soaked or strained is hemp seed.

For a richer almond cream, add only 1/2 cup water at the end, for a total of 2 cups of water.

Notes:

• can also use a paint strainer bags from home depot
• online you can find unpasteurized almonds or at www.DrRitaMarie.com
• with the almond pulp you can make crackers and bread. freeze it if you need time to figure out how to use it!