Reprinted from The Blood Type Diet Website (www.dadamo.com)

Almond Milk

Description:

I have searched the stores for milks, such as almond milks, soy milks, and rice milks that do not have additives such as carrageenan and other ingredients that should be avoided.I have found that after I pulverize the nuts, if I leave the pulverized nuts in the milk while in the refrigerator, it adds to the taste. I can strain it later. I don't mind the nut pulp in a smoothie. Gratefully, reprinted with permission from 'Ayurvedic Cooking for Westerners' by Amadea Morningstar, Lotus Press, PO Box 325, Twin Lakes, WI 53181. 1995 All Rights Reserved.

Ingredients:
  • 3 Tbsps. raw almonds, organic preferred
  • 2 c pure water
  • Sweetener (optional)
How to make it:
  1. Bring the water to a boil
  2. Remove it from the heat, allow it to cool slightly.
  3. Pour it over the almonds
  4. Let the almonds soak at least 15 minutes, or preferably 2-8 hours (I soak mine 8 hours). Soaking them overnight is an easy way to do this.
  5. Rub the peels off the almonds, and put them with the soaking water in the blender. Grind at low speed for a few seconds, then on high speed until smooth. Put through a stainless steel strainer for smoothest consistency.
  6. Sweeten with1 Tbsp. maple syrup (optional)
  7. This can be used as the basis for smoothies, soups, or in baked goods.