1cup of raw almonds

pinch of Pink Himalayan Crystal salt or sea salt

3-4 cups filtered water

smooth, woven dishtowel (not fuzzy, or terry cloth)

fine mesh strainer

large bowl

blender

Place all of the ingredients into a blender and blend until the almonds are ground up finely in the water. It should look like milk. Place the dishtowel into the strainer over the bowl. Pour the milk into the towel & strainer over the bowl to strain out the almond particles. Using a wooden spoon, swish the almond mixture around in the towel gently, to assist the draining of the milk. Once you have gotten all you can out in this manner, gently twist the corners of the towel together to squeeze any remaining milk out of the ground up almonds. Pour the milk into a storage container, I like to use a 2 quart mason jar, but you can use whatever you have on hand. You can either refrigerate, or freeze the ground up almonds for another use. Sometimes, I place them in the dehydrator and dry them completely, then grind them up into almond flour in the food processor. This way, nothing goes to waste!

Variations: Place a 1/2 of a vanilla bean, and/or dates for sweetener. Strain out with the almonds later as well. This will not make good almond flour however, if you are planning to do that. But you could use it for a crust or a raw cereal mixture. You can always add raw cacao too, after the milk has been strained and blend it up to make chocolate almond milk.