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

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)

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.

Yield: approx., 1 quart