I use a 1/2 Gallon mason jar for almond milk. Soak 1C of raw, unsalted, whole almonds overnight in a 1/4 gal water and in the morning pour it all in the blender and blend on high for 5-10 minutes. Line a colander with cheesecloth, put it in a large bowl, and pour out the contents of the blender. Wait for the liquid to drain out and squeeze any remaining milk out of the cheesecloth. The strained almonds bits are great in oatmeal. Pour it back into the mason jar and fill the rest of the way with water. I usually add some sugar or honey. Will keep refrigerated for a week.
You can find mung bean sprouts in the bulk section of natural food stores. These are great raw on salads and sandwiches and in stir fry. Add beans to the mason jar and fill water 1/2" from the top of the beans. Let sit at room temp for several days covered and change the water 2 or 3 times a day. Refrigerate when the root tails are 1/4" long.