Milk

Almond Milk - or any other nut milk or seed milk such as macadamia, cashew, sunflower or seasme

In a large mixing bowl combine one cup of almonds and four cups of water. Leave your almonds to soak for a minimum of 8 hours. After they are done you will notice that the almonds appear plump and tender. If you don’t have time to soak it is ok, but will work better and be more nutritious if you do. Drain your almonds, place in blender along with 4 cups of water. Start on a low setting and blend for 30 - 60 seconds. Increase power on blender to high and continue to process until almonds are chopped fine, approximately another 60-90 seconds. After blending, you will need to strain your milk. There are several ways to do this, you can use a milk bag, a sieve, or just a piece of cheesecloth or muslin. Try to squeeze out as much milk as possible. It is very important to properly store your almond milk immediately after use. Most almond milk can be stored safely for up to 3 days in the fridge. ALWAYS REFRIGERATE ALMOND MILK IN A COVERED, PREFERABLY AIR TIGHT, CONTAINER!

Rice Milk

4 cups water

½ cup uncooked brown rice or 1 cup cooked brown rice

1 vanilla bean or ½ tsp vanilla extract

1. Cook rice, vanilla bean or extract and water until very soft.
2. Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
3. Blend until very smooth.
4. Let stand for at least 45 minutes, then strain through cheese cloth.

Alternatively- Place 1 cup cooked brown rice in a blender with 4 cups water and blend until smooth. May strain if wanted.