Photo by Elanadan

*½ lb. of raw, unsalted almonds
*6 bananas
* fine strainer or cheesecloth

let the bananas ripen so that 1/3 to ½ of the skin is covered with spots. The bananas become sweeter, creamier, and easier to digest this way. This will be important for taste and texture.

Peel the bananas and place them into heavy duty freezer bags or Tupperware, and then put them in the freezer for at least 24 hours.

Almond Milk

Soak the almonds for 8-12 hours, and rinse.

Add soaked almonds to blender, then add twice as much purified water. i.e. Fill almonds up to the 8 oz. line in the blender, and then add water up to the 16 oz. line.

Blend on high speed for several minutes. Then strain the mix with a fine strainer or cheesecloth.

Add vanilla and almond flavoring to taste. (or use a whole vanilla bean)

Bananas

Take out of the freezer a few minutes before adding to the blender to soften them slightly. Cut up into pieces no longer than one inch.

Add almond milk to blender. Add frozen bananas pieces to the blender a little at a time.

For example, 8 oz. of milk will use 3-4 frozen bananas to make a nice thick milkshake consistency.

Enjoy!