Place almond milk and fruit in blender. Blend until thick and creamy. If you like a thinner shake, use 1 1/2 bananas. Makes 1 large shake.

NOTE: From now on, if you like these shakes, keep frozen bananas on hand in freeze.

These shakes are nutritious and an excellent substitute for ice cream shakes or protein drinks. Children love them.

FRESH ALMOND MILK:
1/4 cup of raw almonds
1 cup of cold water
2 teaspoons of pure maple syrup (optional)

Nut and seed milks were used for centuries in Europe, Asia and by the American Indians, and they are still used throughout the world as easily digestible substitutes for cow's milk. Those made from almonds or sesame seeds are excellent sources for easily assimilated calcium and they are delicious.

Blanch almonds by adding them to large skillet containing 1/2" boiling water, allowing them to sit in water as it boils for about 30 seconds. The skins will loosen noticeably. Drain and pop skins off. Place blanched almonds in blender with 1 cup cold water. Run blender at high speed for 2 to 3 minutes until a thick white milk has formed. If you are going to drink almond milk straight, strain it through a fine sieve. If there is a lot of pulp, you have not blended long enough. If you are going to use the milk in a shake, there is no need to strain.