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Milk Recipes

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Almond Milk2 cups almonds - soaked 12 hours, minimum4 cups pure water4 - 5 dates1 teaspoon almond flavoring (or vanilla if you prefer)Drain soaked almonds and place in blender (Vita Mix isbest). Add water, dates, and flavoring.Blend until nuts are pulverized (about 2 minutes instandard blender, 1 minute in a Vita Mix). Pour into afine mesh bag and "milk the almonds."Refrigerate well before serving.*Save the almond mash for cookies.** This recipe may be made without the dates andflavoring to use the milk in soup recipes. If a dessertmilk is wanted add honey and flavoring later.---Rice Milk No. 11 cup cooked rice (white or brown)4 cups warm water1 teaspoon vanilla extract1/4 cup almond or cashew piecesPlace all ingredients in a blender and blend untilsmooth. Let the milk set for about 30 minutes. Then,without shaking, pour the milk into

another container,leaving most of the sediment in the first container.This makes about 4 to 4 1/2 cups. Notes: When I have used cold water and the rice wastaken out of the refrigerator, it just doesn't come outthat well. I don't know why, but it's best to use warmwater and warm rice (you can nuke it if it's leftoverrice but freshly made is best). I have even let it setlonger than 30 minutes (overnight) without it making adifference.---Rice Milk No 24 cups hot/warm water1 cup brown rice (you can either soak the rice for 48hours or cook rice according to instructions) 4 chopped datesMix all ingredients in blender until smooth. Let themilk set for about 30 minutes; then, without stirring,pour the milk into another container, leaving most ofthe sediment in the first container. OR, if you have a juicer, run milk through the juicer.If it needs to be even

thinner, run it through a cheesecloth. The juicer usually does the trick for me. Thismakes about 4-4 1/2 cups.---Sesame Milk1/2 cup sesame seeds, soaked4 cups pure waterBlend until liquefied, strain, and serve. Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered.

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