My children have been literally raised on almond milk, used as a substitute for heated, processed dairy and non-dairy milks. It is easy to make and can be used as a base for delicious smoothies and even a soft serve ice-cream.

To make almond milk:

• ¼ cup raw almonds in their skins
• 1 cup pure water
• 1 tsp raw honey,or pure maple syrup or a few dates, or drops of stevia liquid

Soak the almonds for 8 hours or overnight. Drain the water from the almonds, then pour boiling water over them, leave for 30 seconds to a minute, drain again, and slip off the skins. (Peeling the almonds is an optional step, but makes a smoother milk)

Put the almonds into a blender (hand held liquidising devices and food processors do not work so well as a blender) with half of the water, and blend for 2-3 minutes until you have a smooth cream. Add the rest of the water and some sweetener and blend again.

To drink as a milk, strain through a sieve, to remove remaining pulp (which can be used in nut loaves or eaten as a snack piled on to a tomato). You now have almond milk, which will keep in the fridge for 2-3 days. It will separate out a little on standing, so give it a quick stir.