Raw Almond Milk
1 cup of raw almond, soaked overnight (this activates the enzyme inhibitors)
4 cups of good clean fresh water
1/8 to 1/4 cup agave nectar
1 teaspoon organic vanilla
Place about 2/3 of a cup of almond in a bowl and let them soak overnight. They will swell to about one cup.
Rinse and place the almonds in a high speed blender, such as a Vitamix or K-Tec, add agave and vanilla.
Blend for 25 seconds. Squeeze the milk thru a fine mesh bag (can get at most health food stores) into a glass jar or pitcher.
Will keep for three days. Make sure the milk is covered.