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Homemade Almond Coconut Milk

 “Oh nothin special, just milking my cheesecloth.” #thingsnutritionistssay

Just worked out? Awesome, but put away the chocolate milk and try something that hydrates, fuels, and tastes amazing! Save money, and a slew of some unnecessary ingredients by making your own almond milk!

AND by switching up the water for coconut water & sea salt, we’ve turned it into a nutritional knock out!

Soaking the almonds overnight helps them release their enzyme blockers, making them more digestible, and oh so plump.

The goods:
1 cup raw almonds (soaked in filtered water overnight and rinsed well)
1 cup filtered water
3 cups unsweetened coconut water
*few pinches sea salt, optional drizzle of stevia, vanilla extract or raw honey

The deets:
Place rinsed almonds into your vitamix (or heavy duty blender) and add in all your liquids. Blend on low, then increase intensity for about 2 minutes.

Place a fine mesh sieve over a large bowl and begin to pour the milk slowly into sieve to filter, pressing the almond meal down with a wooden spoon. You can do this several times, or transfer to a cheese cloth or nut bag to be sure you’re catching as much as possible. Add salt and taste before adding additional flavors.

Now, look down at your leftover almond debris and rejoice, for you’ve now saved a ton of money on almond flour for your yogi cookies!  Just let the almond meal dry out, put into a food processor, and pulse till it’s as fine as you desire. Best to store in fridge so it will keep longer.

Be sure to mix your almond milk well before every serving.  Makes about 5 cups.

Nam Appetite

 Almond flour!

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