Part II : Day 11& 12

For the past few months we've been making our own RAW almond milk.
Milk made from almonds is rich, sweet, and packed with valuable vitamins, minerals, fatty acids, and protein. It is literally almonds and water, blended together to form a milky liquid. While you can purchase almond milk at the store, commercial products tend to consist of more water and sweetener and less of the actual nut.
Other then having lactose intolerant family members, we drink homemade almond milk because it has many benefits. Almond milk is high in vitamin E, which acts as a fat-soluble antioxidant in the body, preventing cell damage. Almonds are also rich in vitamin B2, which is important for healthy metabolism.
Drinking almond milk is also a great way to get half of your daily requirement for magnesium, which helps with the uptake of calcium and potassium, prevents tissue calcification, and is beneficial for preventing irritability, depression, and PMS.
If you make this dairy substitute with fresh almonds, you will be consuming six carbohydrates and almost four grams of dietary fiber per serving.
So now that you've had your nutritional lesson on why we drink almond milk. Here is how you make it:

Homemade Almond Milk
2 cups of raw almonds (soaked overnight)
6 cups of healthy water
Blend in VitaMix for 2 minutes.
Pour through a nut milk bag (can be found on Amazon)- or you can use a cheese cloth

Keep the almond milk refrigerated. It should last you 5 to 6 days.

Almond milk is delicious in hot beverages like tea and makes an exceptionally rich cup of hot chocolate. It is wonderful over cold cereals. Using almond milk in pudding and baked goods recipes results in really superior dishes and it adds a subtle, but certainly not overpowering, taste of nuttiness to any recipe in which it’s included. And, of course, almond milk is quite tasty plain.

Finally, we dehydrate the leftover almond pulp and the grind it up. You now have fresh, RAW almond flour which you can use for a variety of recipes.