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Almond Milk
1 cup soaked:
almonds
1 tsp (or other sweetener):
honey - raw
1/2 tsp:
Salt (real) or Sea Salt
1/4 tsp:
vanilla extract
4 cups:
water - purified or filtered
Soak almonds 8-12 hours before making milk. When ready, place almonds in a blender with 2 c. water. Blend until smooth. Line pitcher with milk bag. pour mixture into milk bag and squeeze out all liquid into pitcher. Place pulp back into blender with 2 c. water. Repeat. Rinse blender. Pour liquid into blender and add the rest of the ingredients. Mix well. Refrigerated immediately. Keeps for about 2 days.

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