Fortified Almond Milk

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Fortified Almond Milk
 (Yields 1/2 gallon, approx.)

Part I
2 cups raw almonds, soaked overnight in 4 cups of purified water
8 Medjool dates, soaked overnight in 2 cups of purified water
Cheese cloth

The next morning drain the water off the almonds but do not throw the water away
Place 1/2 the almonds in the blender

Drain the water off the dates but do not throw the water away
Remove the pits from the dates.
Put 1/2 of the dates and 1/2 their soaking water into the blender

Cover and start blending on the lowest speed. Gradually increase the speed to high and add 3-1/4 cups additional purified water to the blender. Keep blending on high until fully blended.

Put a colander into a large bowl and put a double layer of cheese cloth into it. Pour the almond milk mixture into it and lightly squeeze the bag to get all the liquid out.

Pour the liquid into the 1/2 gallon storage pitcher and discard the pulp

Repeat the above procedure with the remaining almonds and dates.

Rinse the pulp bits from the blender. Pour 1/4 of the liquid from back into the blender.

Part II
1/2 cup Clark's Minerals
4 tbsp Goatien*
1 tsp Gray Sea Salt
1/4 tsp Super Chlorides
1 tbsp Extra Virgin Coconut Oil
1 tbsp McEvoy Ranch Organic Extra Virgin Olive Oil

Add the above 6 ingredients into the blender. Mix on low speed for about 30 seconds (if it's mixed at too high a speed it will create heavy foam)

Pour into the 1/2 gallon storage pitcher and stir to combine

There will be a little extra which you can enjoy it right away or store it in another container. Keep refrigerated.


*Goatein is a 100% natural blend of goat's milk protein concentrate and goat's milk. Easy to digest and can be tolerated by many people.

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