LAVENDER ALMOND AND CASHEW MILK

My very good friend Emily from Bodha gave me a bottle of lavender almond milk the other day. I chugged it like there is no tomorrow. I wanted to save some for breakfast, but it was too late. The smooth silky texture made me feel like I am drinking luxurious, exotic lavender goodness. Since then it was my mission to figure out how to make it. Obviously It was meant to be, because the next day when I went to the Venice farmers market, and my favorite herb guy had bunches of lavender for sell. I washed it, tied it with a string and hung it to dry (upside down) on my kitchen wall with help of paper tape. It was dried and ready to use within a week. 
This nut milk will make you feel like Cleopatra or a rich hipster, is pretty easy to make, and is absolutely delicious.

1 cup almonds
1 cup cashews
3 lavender stalks - flowers only
4 cups water
1 date - pitted
1/4 tsp Madagascar vanilla extract
nut milk bag (available at Whole Foods / Amazon)

Soak 1 cup of almonds with 1 cup of cashews and picked lavender flowers for 12-24 hours in a jar. Drain the water with help of a very fine strainer and transfer nuts to a blender. Make sure you pick all the wet lavender flowers from the bottom of the stainer and put it in a blender as well.
Add 4 cups of cold water, 1 date and 1/4 tsp of vanilla extract. Blend everything on high for 1 - 2 minutes. Put a strainer over a bowl and spread nut milk bag over. Transfer the liquid very slowly to the nut milk bag and let it drain. After few minutes lift the nut bag and squeeze it carefully so all the liquid will exit to the strainer. There will be a lot of almond residues left in the bag and some on the strainer - discard it after fully dry. 
Transfer ready milk from the bowl to the jar and put it in the fridge. Enjoy it to the fullest, just like I did.