Almond Coco Electrolyte Shake
Almonds are rich in calcium, iron and phosphorous. I recommend buying raw almonds from the farmers market since almonds at grocery stores have been pasteurized, killing their enzymes. For variety, you can experiment by substituting hazelnuts, pumpkin seeds or brazil nuts for the almonds.
1 cup raw almonds, soaked overnight
4 cups coconut water or purified water
1 cup water
Pinch of Himalayan salt or Celtic sea salt
Directions: Process all ingredients in a blender until smooth; strain through fine sieve or nut milk bag. Rinse blender, pour milk back into blender with, pinch of salt and your choice of the optional cinnamon, vanilla (if you choose to use them) and blend until incorporate. Pour ½ the milk into a glass and enjoy. The remaining milk will keep for two days in the refrigerator.