[emeraldfigueroa]

I created this almond mylk recipe almost 9 years ago, adding in the coconut and sunflower lecithin made the almond Mylk creamer and more satisfying. Only recently did I realize that the recipe also allows the almond milk a longer shelf life of about 6 days.  I believe it might be the coconut oils antimicrobial benefits (monolourin). Anybody else have any other ideas why it would double the shelf life naturally?

Almond Mylk       
1 cup soaked (12hrs) raw almonds   
½ tsp of sea salt or pink salt               
1 tb. of coconut oil                           
1 tb. of Lecithin                                 
1 tb. of coconut sugar                       
(add extra stevia to taste)
6 cups of water

Directions: Blend soaked almonds and lavender with water for 2 min. Strain through Nut
bag into 64 oz mason jar. Pour back into blender with all remaining ingredients and blend(high) till frothy.

For a lavender infused mylk try:
6 drops essential oil or 6 teaspoons fresh lavender.

*Pro tip!
Make a night time Nourishing Lavender Latte by adding half coftea recipe to Lavender infused mylk. With hot coftea it will be a gently warm evening favorite way to feed your addrenals.

Coftea (caffeine free)
2 tb. of chicory
1 tb. dandelion roasted root
1 dropper full of Gingko ext.
¼ tsp schizandra  berry ext.
2 cups of water

Directions: Take chicory and roasted dandelion root with water and let simmer for 7-10 in small pan with lid. Let cool for 5 min add remaining ingredients.

Both recipes are an Emerald Figueroa original recipe., Enjoy!
 

[Laura Knoff]

The addition of lavender,  sugar, and salt may be why it lasts longer than just plain almonds and water. All are traditionally used as preservatives. The lauric acid in coconut oil must be converted to monolaurin in the body to be truly antimicrobial.