This recipe is from nutritionist Meghan Telpner from the blog, Making Love in the Kitchen. She says, "I will sometimes throw in some sesame seeds and flax seeds to increase the essential fats, lignans and calcium presence, but straight almonds with a dash of honey to sweeten will do just fine. Almonds are an excellent source of manganese, magnesium, vitamin E, tryptophan that have heart protective properties, healthy fats attributed to weight loss, help control blood sugar, and promote energy production. And they are yummy. Nut milk is incredibley simply to make and will stay fresh in a sealed jar in the fridge for 4-5 days."

Meghan's Almond MIlk

Ingredients

• 1/2 cup almonds (soaked overnight)
• 1 cup + 1 cup of water
• 1 Tbs honey or 2-3 pitted dates or 1 tsp vanilla extract (optional)

1. Soak almonds overnight in 1 cup of water.
2. Discard the soaking water and rinse
3. Pour almonds, 1 cup of water and sweetener of choice into a blender and blend until smooth
4. Lay a strainer over a bowl and pour nut mixture through strainer. Press micture with the back of a spoon until milk has drained through
5. Put mixture back in the blender with additional cup of water, blend until smooth and repeat step 4.
6. Pour milk into jar and store in the fridge. You may wish to add more water depending on the consistency you enjoy.
   Note: Milk will settle in the fridge. Shake before using. And save the leftover nut mixture. This can be dehydrated in the oven to use in place of bread crumbs or in my Ultimate Healthy Cookie in place of the almond meal.

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