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Almond Milk

Almonds are a great source of calcium as well as protein and fat. Almonds, like other seeds and nuts, are not as easily digested until they have been through some of the processes of nature (like being soaked by rain and roasted by the warmth of the sun). Soaking almonds before consuming them helps our body better absorb the nutrients, including calcium.

Almond milk is a great substitute for cow’s milk during upper respiratory infections when milk products can thicken mucus secretions. Almond milk is more easily digested when a child or adult is having allergic symptoms (congestion) in response to not fully breaking down the milk protein, casein. If a child seems “allergic” to milk and this allergy doesn’t go away after changing to raw organic milk, then I recommend a probiotic or eating fermented foods that contain healthy bacteria (like lactobacillus) for the GI tract and switching to almond milk for several months.

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Almond Milk

1 cup organic raw almonds
1 tsp. Celtic sea salt

Soak 12 to 24 hours in filtered water in a glass container. Pour off water. Remove skins by pouring boiling water over the almonds—the skins should then easily slip off between your fingers.

Into a blender put 1 cup almonds and 1 to 1 1/2 cups water. You may add maple syrup or honey (1 tsp.) to sweeten. Strain almond milk for a creamier texture.

Repeat process with remaining almonds.

Can add coconut oil, cod liver oil and a banana to make a smoothie.

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Crispy Nuts (from Nourishing Tradtions)

4 cups organic raw almonds
1 tablespoon Celtic sea salt
filtered water

Mix almonds with salt and water and leave in a warm place for at least 7 hours or overnight. Drain in colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 160 degrees) for 24 to 48 hours, stirring occasionally, until completely dry and crisp. Store in airtight container.

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© Susan R. Johnson, M.D., F.A.A.P.
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