+ 1 cup almonds (or substitute with nuts of your choice)
+ 5 cups filtered water
+ 1/4 teaspoon vanilla (optional)
+ 1/2 cup soaked and pitted dates (add extra for more sweetness)
+ Nut milk strainer bag
Soak the nuts overnight in at least two cups of filtered water. Rinse and drain. In a blender, lightly blend the nuts with 3 cups of filtered water. For the best flavor, do not pulverized the nuts. Strain the liquid from the nuts using a nylon strainer bag. (In a pinch, you can use a gold coffee filter.) Set aside the nut pieces in your strainer and return the liquid to the blender. Add in vanilla and dates. Blend until totally smooth (about 1 minute). Store in refrigerator for up to four days.
Use to prepare breakfast cereal, add to coffee, or in any recipe as a replacement for dairy milk.
CHILLED VEGETABLE SOUP
+ 1 1/2 pounds cucumber, peeled and cut into chunks
+ 1 yellow tomato, cut into chunks
+ 1/3 cup chopped white onion
+ 2 tablespoons sherry vinegar
+ 4 teaspoons minced fresh dill
+ 4 teaspoons minced fresh parsley
+ 2 cloves garlic, smashed
+ 1 teaspoon sugar
+ Walnuts to top as desried
+ Add chopped yellow peppers, carrots, additional tomatoes or other vegetables as desired
+ Kosher salt
+ 1 1/2 tablespoons extra-virgin olive oil
In a blender, combine the cucumber, tomatoes, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Strain if desired for less thick soup. Season with 1 teaspoon salt. Refrigerate until chilled (about 1 hour). Top with optional diced vegetables, nuts, and remaining spices.