I had the privilege of working underneath the raw creative genius, Diane Combs, in a raw kitchen at a retreat center in Washington State. The two of us clicked instantly, bonding over our passions for health, our quickness to giggle, and our love and support of one another. In the few months I lived and worked with her she taught me so many things and there are many times I think of her when playing in my kitchen. This is one of her recipes; I hope you cherish it as I do. Love you, Di! xo
Raw Almond Milk
By Diane Combs "The Raw Auzzie"
1 cup almonds, soaked overnight
4 cups water
1 tbsp coconut oil
A pinch of sea salt
3 pitted medjool dates
1 tsp vanilla extract, optional
Drain and rinse your soaked almonds. Add almonds, water, coconut oil, sea salt, dates, and vanilla to a blender. Blend until almonds have sufficiently broken down. Using a nut milk bag, cheesecloth, or a fine mesh strainer strain out the almond pulp saving the almond milk. The almond pulp can be used in baking recipes such as cookies, breads, and granolas. Get creative! Now you have the most delicious almond milk for drinking, cereal, cooking, etc. Enjoy!
In the cold months I like to use this recipe to create vegan hot chocolate and chai. Today I even tried this new recipe for Vegan Hot Pumpkin Milk... so good!
