recipe from joythebaker.com

1.  Place 1 cup toasted almonds in a glass jar, or clean container with a lid.  

2.  Cover almond with 4 cups filtered water.

3.  Tightly close the jar or place the lid on the container.

4.  Refrigerate for 1 day, 2 days at the very most.

5.  I know the picture isn't all that charming, but pour the almonds and water into a blender and blend until relatively smooth.  It will never smooth completely, but blend on and off for about 1 minute and 30 seconds.  (During this step I added 1 Tablespoon Honey to the almond milk.)

6.  Drape a cheesecloth over a medium sized bowl and place a fine mesh strainer on top.  Pour the contents of the blender into the strainer.  Gather all four corners of the cheesecloth and slowly lift and squeeze the liquid from the cloth.

7.  You're left with almond milk and almond pulp.  Discard the pulp, or think of something extra hippie to do with it.  The milk- drink it.

Banana Blackberry Breakfast Smoothie

In a blender combine:

1 ripe banana

6 blackberries

3/4 cup almond milk

1/2 cup plain yogurt