Believe me you, when you make almond milk for the first time, you won't know why you haven't done it before. It is so simple and the taste is so above and beyond the store bought garbage. Almond milk is full of fillers so that they only have to use a tiny amount of almonds. Homemade almond milk takes minutes to make! Give it a try! I make a half gallon at a time but you can scale it down to a smaller size if you don't go through it as fast as we do. Each batch is good for about 3 days in the fridge. Use it in smoothies and recipes as well! We never use dairy milk anymore. 

Ingredients:

1 1/2 cups raw almonds ( unpasteurized is best, soaked
6 1/2 cups water
3 T. raw maple syrup or more to taste
2 - 3 tsp. Vanilla
1/2 tsp. sea salt
1/2 gallon mason jar

Directions:

Soak almonds overnight or for at least 4 hours in a mason jar full of water. Drain and rinse. Fill Vitamix or good quality blender with 6 1/2 cups water and add the almonds. Blend for at least 30-60 seconds or until creamy. Place nut milk bag  or cheesecloth over a large bowl with a pouring spout. Pour almond milk into the bowl. Be careful when removing the lid on the blender, it will be very full! Strain the almond milk getting as much liquid out as possible. You can save the almond meat for recipes. Even drying it for almond meal. Add the salt, vanilla and maple syrup to your liking. You can use dates instead added to the blender or honey. Cinnamon is also great. Play with it to make it your own! Store in the fridge for up to 3 days. It will separate in the fridge. Just shake before using. If your blender is not very powerful, it may not get as creamy. Yields 1/2 gallon. 

Thanks to the Green Smoothie Girl, this hot lemonade drink is a staple for me to keep healthy and fight oncoming germs. Keep these ingredients on hand for when you first start to feel anything brewing or make it a regular part of your diet! It's a super tonic for your liver and kidneys and we want to keep those happy! 

Ingredients:

4 cups hot water
1/4 c. fresh lemon juice (I used some limes as well)
1/4. c. apple cider vinegar (with the mother strain)
1 heaping T. chopped fresh ginger
2 T. raw honey
dash of cayenne

Directions:

Blend all ingredients in a blender and drink a tall glass while hot. Keep the rest in the fridge to sip later. Do not reheat! It will kill the good enzymes.