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Saturday, October 21, 2017

YOUR NEW DAIRY ALTERNATIVE!


     MAKING NUT MILK IS SO EASY, YOU'LL GO NUTS! 




Homemade nut milk is ridiculously easy to make and with its creamy texture, you'll wonder why you ever drank real dairy! The nutrients found in macadamia, walnut, pistachio or pecan milk rival real dairy......boasting anti-inflammatory compounds like omega 3, mood enhancers, protein, selenium and vitamin E minus the bad cholesterol. Nut milks flow cleanly through your system aiding  vessels, heart and metabolic processes. And let us not forget the wisdom in reducing the unearthly demand on mega-industrial dairy practices.  


*Use raw unsalted nuts for the milk. Freeze any unused nuts for another time.

*1 cup raw nuts. You can use almonds, walnuts, pecans, hazelnuts, cashews, pistachios or peanuts.

* 1/8 teaspoon sea salt or kosher salt

* 4 Tablespoons agave syrup nectar or coconut sugar.


1. Pour nuts into a large bowl and cover with water by 2 inches. Cover and let sit 12 hours. You can soak them longer if you wish as the longer you soak the softer the raw nuts will become. This makes the blending later creamier and smoother. 

2. Then discard the soaking liquid by draining the nuts. Don't use this liquid for the final milk as it will be too musty and contain residual phytic acid. (nota bene: Soaking raw nuts also begins the germination process that adds many nutrients.)

3. Now, pure'e the nuts with the salt, agave or coconut sugar and add 4 cups of very hot water. You can add purified water if you like. (but don't boil the water just get it really hot. Blend for about 2 minutes starting on a slow speed and working up to a higher speed until creamy and smooth. 

4. Strain well through a fine mesh sieve pressing down on the residual grains with a spoon bottom firmly. You want to get as much liquid as possible from the nut pulp. Discard the raw nut sediment.  And lastly, add water to the milk to get your desired consistency. Chill and keep for three days. 

Get ready to fall in love with this satisfying, moustache making drink!




2 comments:

  1. Thanks Penman for this practical solution, I am lactose intolerant and love real milk so I am excited to try this! But where can I find raw nuts??

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    1. I am so glad to hear you are interested in trying this fun recipe. I recommend going to health food stores or reliable online stores who describe their raw nuts as having been dried or lightly steamed. Almonds have been implicated in carrying bacteria so they no longer sell them raw. Most cashews and hazelnuts come from outside the united states and it hard to tell what process is used so that is why I suggested the nuts I did. When soaking the nuts for 12 hours this helps wash away any residual phytic acid which is another reason why you don't want to use this liquid in the final milk. I hope this helps and that you enjoy this creamy milk over the holidays.

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