Almond milk - whole food, plant based, vegan milk

Almost three months ago, I decided to try out a Whole Foods, plant based diet-not as in "dietdanquot; but as in lifestyle. In adopting this new lifestyle, I decided to cut out all processed sugars, oils, processed foods and refined flours.

I know, it sounds pretty extreme, but it has been an incredible adventure. I'm learning how to cook ALL over again. I didn't see that one coming!

I originally thought I'd try it just to see how my body would respond for 3 months.  And my body has loved it. I LOVE knowing exactly what I'm putting into my body.  I've looked and looked for a suitable milk option and just haven't found one that doesn't have sugar or oil, or ingredients I don't recognize or can't pronounce. So, I've been making my own almond milk.

I've tried it using a date or two as a sweetener, but found that it fermented and only lasted a day or so. So I've been using some raw, unfiltered honey.

Here's the method I've been enjoying the most:

1 cup raw almonds

4 cups water

Dash of salt

1/dua-1 teaspoon raw unfiltered honey (preferably from your own bees!)

Place almonds into a quart jar and fill with water. Place in the fridge and

allow to soak overnight.

Drain and rinse almonds.

Place in a high powered blender. Add 4 cups filtered water, honey and dash of salt.

Blend until smooth.

Stain using a nut bag (best ever, takes about 3 minutes), or strain cheesecloth.

Add additional water for consistency.

Place in a container with a sealable lid, and refrigerate immediately.

Lasts lima-7 days.

Use ground almond meal remains in breads, granolas etc.

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