Hi all, This is from the old forum.  I had a recipe section there. I thought I had moved these here already, but I can't find it in either the Health area, or my writings. This post dates back to 2006.

You can make raw, fresh milks from nuts, grains, and combinations thereof that are easy to make, take good, and are good for you.

Almond milk is real easy to make. Just use preferably raw almonds, put a cup or more into your blender, chop them into meal, then add water, maybe a couple cups, blend some more. Add salt, vanilla, abit of prefered sweetning almond flavor if you like it more almondy. Strain in a strainer. Add more water,pouring it through the strainer, to rinse the pulp to produce more milk. to desired thickness. EAt the almond meal mixed into your cooked cereal, or add to vegetarian loaves. (added on. Soak almonds or walnuts in water a couple hours to cleanse stuff on the surface, rinse and then use. They will grind better too. You can also soak the almonds for a day or two to start the sprouting if you prepare in advance, and don't need them right away).

I also make oatmeal milk, same way. I always actually make oatmeal milk with a handful of almonds, raw walnuts, or raw cashews. I tried raw sunflower seeds once, yuk. I think brown sesame would be good, I just forget to try this. I did try this later, yuk also. I use a heaping cup of long cook (important) oats, handful of nuts. Follow same proceduce above. Add water to make between 1 to 1 1/2 quarts, depending on whether you want creamy or more like milk. Like nut milk above, sweeten, add salt, vanilla etc if you like. I use a bit of my sucanat (dried cane syrup) in it.

Pulp, warmed up, makes good breakfast cereal. If you are into raw foods, soak oat groats, about 2/3 cup for one day,(two days is too long for milk, it gets nasty in the fridge quickly after it is made) to start sprouting.Follow rest of instructions above. I am going to try milk made with my seed pilaf I make, which is equal portions of spelt, red wheat, brown rice, rye, oat and barley groats, and some millet. I usually sprout this, (2 days)good warmed up as a raw cereal, or cooked until done as pilaf or cooked cereral. This is good stuff if you like whole grains.

When you sprout stuff, soak overnight, rinse and keep moist. I usually forget rinse again a couple times a day, so I add a small gluge of hyrdrogen peroxide to keep them fresh. The seeds like the oxygen in it any way. Keep the soaking seeds out of bright light, to enable the germination process. You don't have to wait until they grow legs, 2 days is enough. If they do grow legs, after 3 days or so, they are still good in pilaf, or raw tossed into a salad. If you forget to make milk, or time passes, drain and keep in the fridge until you use them. Sprouting turns stored food (seeds) into a live food, greatly improving the nutrition.

For those sensitive to gluten, buy bread made totally of sprouted grains. Sprouting the grains changes the protein. Celiacs can often use sprouted breads, if the seeds are thoroughly sprouted first, and if no flour is used in them.