2 ½ cups almonds
10 cups water
2 cups thinly sliced cattail shoots
¼ cup fresh spearmint leaves or other mint leaves, finely chopped
Juice of half a lemon
Cover the almonds with water and soak overnight in the refrigerator.
Puree the soaked almonds with about 3 cups of the almond/water mixture at a time in a blender until all the almonds have been pureed.
Pour the puree into a colander lined with cheesecloth or thin nylon fabric over a bowl. Twist the top of the cloth and squeeze the remaining water.
Discard the pulp and mix the remaining ingredients with the almond milk. Serve chilled.
Edible Wilds in Recipe: Cattail
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