2 cups skinless Almonds, Pecans, or Walnuts
3 Tablespoons of Raw Honey
1 teaspoon of Vanilla Extract
1 teaspoon of Almond Extract
1 teaspoon Sea Salt (optional)
Warm filtered or spring Water
• Soak almonds overnight in warm water then pour off excess water and process to a smooth paste in a food processor.
• In a 2 quart glass container mix this almondy paste with the other recipe ingredients and enough filtered water to fill the container.
• At this point if you have a nut milk bag put this mixture into the nut bag. Allow the nut mixture in the bag to sit in the refrigerator for 2 hours before squeezing the liquid from the nuts.
• Cover the milk in a glass or earthware container and transfer to the refrigerator.
• Makes 2 quarts • Shake before serving • Drink at room temperature
The ‘Actions’ of Food and Why Almonds Are So Beneficial
In Chinese dietary practice, the overall properties and energetics of foods are always considered rather than individual constituents and compounds of nutrients. Foods have a direction they encourage Qi to move and channels they have affinity for, as well as seasons and conditions for which they are most suited. Almonds, as an example, are ‘sweet’ and ‘neutral’ in flavor and thermal property, entering the lung and the large intestine channels. Almonds moisten the lungs, treat panting and shortness of breath, and free the flow in the intestine to amend constipation due to factors of dryness.
Why Soak Almonds and Other Nuts
Like grains, nuts contain phytic acid which serves as a defense to deter predators and thus allows a plant to grow to fruition. Soaking nuts helps to neutralize enzyme inhibitors and rid phytic acid, enabling digestion and absorption of nutrients in the nut. Once nuts have been soaked in warm water the skins are also more easily peeled off. Adding a small amount of salt while soaking helps further in neutralizing enzyme inhibitors, removing tannic acid, and accumulated traces of dust. It is not recommended to reuse residual water from the soaking process.