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Recipe:
1 Cup raw almonds
1 Cup raw pecans
4 Pitted medjool dates
1 Inch vanilla bean
Himalayan salt, to taste
4-5 Cups of water
1. Soak nuts overnight, then pour off the soak water. Add 4-5 cups of purified water to the nuts, add dates, salt and vanilla bean.
2. Making sure to have both nuts and water together, run this through a slow juicer (centrifugal will not work).
3. Then you can run the pulp through the juicer a second time with 2 more cups of water, if you'd like.
4. This makes about 2 quarts, and you can store ahead for about 3 days.
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