Almond Nut Milk
·Soak the nuts
It's important to soak the almonds about 8 hours before you plan to make the milk, so they soften (I usually soak them in the evening and blend in the morning).
Discard the soaking water
Pour away the water the almonds were soaked in. This water contains the so-called inhibitors released from the seeds, which keep the seed dormant until conditions for germination are ideal. These substances aren't good for our bodies.
Blend
Put the soaked almonds in the blender, cover with fresh water, add a pinch of salt, and blend.
Strain
Get a bowl ready and place a cloth nut-milk bag inside it. Pour in the blended mixture, strain it, and squeeze out all the liquid. You'll end up with smooth, pure milk and a nut pulp left in the bag - don't throw it away, use it in porridge, yogurt, raw energy balls, and the like.
Sweeten
Stir in half a teaspoon of coconut sugar.
Storage
Keep the milk in the fridge; it will probably settle at the bottom, but that's nothing to worry about - just give it a stir before drinking. I drink the milk the day I make it, and possibly the day after, but I don't keep it any longer than that.