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Almond milk

  1. Soak almonds for at least 12 hours in pure water with ½ tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds.
  2. Rinse almonds well. Mix almonds with water in blender.
  3. Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it).
  4. Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.
  5. Put mixture back into blender with vanilla, soaked dates, or other sweetener.
  6. Pour into glass jar or pitcher and store in the fridge for up to one week.

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