Almond Milk

This recipe is from “The Candida Control Cookbook” by Gail Burton. This is a delicious alternative to pasteurized or soy milk.

Ingredients

• 1 C. fresh raw almonds
• 2 C. boiling purified water
• 1 Qt. cold purified water
• 1 Tbsp. pure cold-pressed safflower oil
• 2 Tbsp. 100% pure vegetable glycerin
• ¼ tsp. sea salt (optional)

Instructions

1. Blanch almonds by pouring boiling water over nuts. Soak a few minutes until the skins easily slide off. Drain.
2. Place skinless almonds, cold water, oil, glycerin and salt in a food processor or blender. Process to a very smooth liquid.
3. If necessary, strain with a cheesecloth or strainer, then refrigerate.

Yields Approximately 1 quart

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