With fresh ingredients, a high-speed blender and a reusable nut milk bag or strainer, we can make our own alternative milk in minutes at home.


DIY Milks


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Almond Milk Yields: About 4 cups


1 cup raw, unsalted organic whole almonds ½ tsp sea salt 4 cups pure fi ltered water Sea salt, stevia, agave nectar, honey, a date, vanilla bean or lemon juice


Soak the almonds in salted water for at least 12 hours before blending.


Using a high-powered blender, start blending on low and increase to high to reach a smooth milk consistency.


Strain through a nut milk bag to remove any almond skin or pieces.


Optional: Add a preferred fl avoring.


Pour into a container and store covered in the refrigerator for up to three days.


Bio Compatible DENTISTRY


Frank Ward, D.D.S. 300 Gatlin Avenue Orlando, Florida 32806


Coconut Milk Yields: About 3 cups


2 cups hot water 1 cup fresh organic, unsweetened, shredded coconut


Place hot water, and then shredded coconut, in a high-speed blender, starting on low speed and increasing to high for a total of three minutes.


Strain the coconut milk through a nut milk bag into a container.


Store covered in the refrigerator for up to three days.


407-855-7380 www.drfrankward.com


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