Ingredients

-1 cup organic sprouted almonds -soaked overnight.

(this step is important as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds).

-4 cups filtered water

-vanilla bean (optional)

-2 medjool dates pitted

-1/4 Himalayan pink salt

 

Instructions

  1. soak almonds for at least 12 hours in pure water with sea salt.  The soaking process is an important step as it breaks down the phytic acid enzyme inhibitors and cultures beneficial enzymes in the almonds.  Soaking nuts before eating them is equally important for the same reason. Soak the almonds for 12 hours, drain and rinse them.
  2. put the almonds, filtered water,and salt into the blender and blend on high for 2 minutes.
  3. strain the mixture into a large bowl using a sprout bag, nut milk bag or cheese cloth.
  4. put the mixture back into the blender and add the pitted date and blend again until smooth about  1 minute.
  5. pour into a glass jar or pitcher and store in the refrigerator for up to 5 days.  Give the jar a shake before using as the mixture can separate.