This is a versatile recipe for making raw almond milk, rather than buying it in a carton. You can use a blender or food processor.

To get a jump start.. sprout some raw, organic almonds. It could take a couple days for sprouting, or you could just soak for a day. Soaking will still bring the almonds to a more alkaline state and fire up the enzymes! Basic sprouting instructions can be found here.

This fresh almond milk, for me at least, ends up costing 2-3x that of almond milk in the carton, but it's well worth it. Perhaps, the places I shop are just too pricey? Either way.. this recipe is great.

You could strain the milk in a nut milk bag but I don't bother myself. Give it a quick shake before drinking and you shouldn't notice the grit. And if you are using it in your homemade cereals or similar recipes, then you really shouldn't take notice of any grit.

If you have extra soaked (or sprouted) almonds, snack on the rest or use them in this Almond Dream Bar recipe (video recipe).

A combination of orange, vanilla, almond, cinnamon with a batch of sprouted buckwheat makes this grawnola a yummy breakfast treat. I am a big fan of grawnola, although I don't make it as much as I'd like to. Buckwheat is such a nice and light grain, especially when sprouted, and the orange-vanilla combination really highlights the overall flavours of the recipe. Enjoy!

This was the first raw cake I presented to my parents when they visited me in August. I was so glad: They were really enthusiastic about it.

Although it takes some time to make, the individual steps are not difficult. I think you'll agree it's worth the effort!
Adapted from a recipe for baked almond feta cheese from "Vegetarian Times."