Almond Milk

• 4 cups water
• 2/3 - 1 cup raw almonds*
• optional: natural sweetener of your choice, vanilla bean/powder

Soak almonds in water overnight (or at least 8 hours).**  After soaking, discard the soaking water and peel the skins (the skins should slip off easily). Rinse and drain the peeled almonds.  Blend almonds with 1 cup water on high for 1-2 minutes.  Add 3 cups water and blend 30 seconds.  Strain through a nut milk bag.  Store in refrigerator.
 
*In place of almonds, you can use oats or raw sunflower seeds (soak 8 hours to overnight) or raw macadamia nuts (soak 2 to 4 hours).
 
**Almond skins contain enzyme inhibitors so removing the skins will increase digestibility and nutrient absorption.  If your mornings are busy or you find the skins to be harder to peel off in the morning, try soaking the almonds in the mid to late afternoon and peel them before bedtime, then return them to soak in fresh water overnight. Placing unpeeled almonds in hot water speeds up the time it takes for the skins to soften. 
 
Note: Adjust the amount of water to create the desired consistency of your milk.  I like to use nut milk in place of water for a heartier and creamier warm grain cereal.  Save the nut pulp for use in baked goods or other recipes.