Homemade Strawberry Almond Milk

You can use frozen strawberries when fresh aren't in season.

1 cup raw almonds
filtered water
maple syrup, 1 pitted date, drops of stevia, (or to taste)
generous pinch of sea salt
15 ripe strawberries, hulled
1/2 teaspoon almond or vanilla extract

special equipment: large cloth tea bag, sieve, or French press

Soak the almonds in filtered water for at least an hour, or, preferably, overnight. Drain and rinse. Blend the almonds with 3 1/4 cups filtered water, the maple syrup, salt, strawberries, and extract, until smooth. Transfer to tea bag (or preferred straining method), and strain. Twist and squeeze as much almond milk as possible from the bag. You should have a dry-ish almond meal in the bag when you're done, as well as silky smooth strawberry almond milk. Transfer to a jar and refrigerate.

Makes about 3 cups.