How to Make Nut Milks
If 20 years ago someone had told me that I would teach people how to make nut milks and try to avoid dairy, I would have laughed. You see, I was born in upstate NY and my grandfather owned P. E. Mraz Dairy Farms. We really did think, “Milk does a body good.”
Growing up I was taught to drink a glass with my dinner, later I taught my kids the same. Fast forward, I had an inhaler for asthma for 20 years and my daughter’s had ear infections and what the doctor called chronic wheeze syndrome.
Once we eliminated dairy we were magically symptom free. We did however have some fall out from the prescriptions that had been prescribed.
Tragically my oldest developed scoliosis and has a rod in her spine from all the prednisone and my youngest daughter later developed celiac disease and allergies from all the antibiotics for her ear infections.
All of which could have been avoided had we just walked away from the milk jug. We have since changed up our diets to help many of the other conditions.
It is true, “You are What You Eat.” Your food is the fuel for every cell in your body.
Are you unknowingly suffering from side effects that can be attributed to dairy or other foods in your diet?
In all fairness to milk, it isn’t necessarily the milk itself, like many other foods in our food system; milk has been changed significantly since the “land of milk and honey.” A great book on the history of the milk industry, “The Untold Story of Milk.” We are not consuming milk in it’s natural state and the cows are not being humanely treated.
Are you ready to give alternative milk products a try?
There are many options of nut milks, if you have an allergy or dislike one type, try another.
Almond milk is a great non-dairy, non-soy alternative and it’s super healthy! Almonds are a good source of vitamin E and an excellent source of protein.
- 1 1/2 cup almonds, soaked for 8 hours or overnight
- 3 1/2 – 4 cups purified water,
- 3 Medjool dates or 2-3 Tbsp raw honey
- Pinch of Himalayan Sea Salt
- 1 tsp natural vanilla extract (optional)
- Place soaked almonds, dates, vanilla and water in a blender and blend on high speed.
- Strain mixture through a nut milk bag, cheesecloth or fine sieve into a bowl.
Preparing the seeds or nuts for best nutritional value before blending:
Soaking nuts makes them easier to blend and also releases enzyme inhibitors that help make them more digestible. Most nuts generally require 8 to 12 hours of soaking for optimal digestion.
Almond is commonly used for making nut milk as it tastes great and is alkalizing. Nut milks usually keep in the refrigerator for 2 to 4 days. If you freeze them they can keep longer. Yummy additions include raw cacao, cinnamon or brown rice protein powder.
Brazil Nut Milk
Brazil nuts are a great source of selenium. They have about 2500 times the amount of selenium than any other nut. Brazil Nut Milk Selenium is a powerful antioxidant that helps protect against disease. Selenium also slows down the aging process and boosts the immune system!
- 1 cup raw Brazil nuts, soaked for 4 hours or more, ideally over night
- 4 cups purified water
- 1/4 cup raw honey
- 2 Tbsp coconut butter
- 1 Tbsp vanilla extract OR 2 vanilla pods
- 2 packets of stevia (optional)
- 1/8 tsp sea salt
- Place nuts and water in a blender and blend on high speed.
- Strain mixture into a bowl.
- Rinse blender and add back in the strained liquid.
- Add remaining ingredients. Blend.
There are other nuts you can experiment with. One of my favorites is cashew milk. You can use the same recipe as the almond milk, but the best part is you don’t have to strain. You can just puree in a high power blender and it is good to go. The less water you use the thicker your milk; play with it until you get your desired consistency.
Pecans are a good source of fiber and contain iron, calcium, vitamins A, B, and C, potassium, and phosphorous.
Macadamia nuts are high in fiber, taste great, and have no cholesterol. They also have a very high proportion of monounsaturated fats (which are the good fats!).
Adapted from: www.raw-food-living.com/…
Experiment and have some fun. Remember the most important ingredient in all of your food is, LOVE.
Sherri Mraz is the owner and founder of the Wellness Cooking Academy, and the Cookin’ Yogi. Sherri is an Author, Health Counselor, Certified through Columbia Teachers College, Certified Workplace Wellness Associate, Certified 500 hour yoga instructor, a mentor for the Institute of Integrative Nutrition, Certified in Reiki and winner of a “Best Plate” award. Sherri has been in the wellness field for over 15 years. Her passion is educating coaches how to use healthy cooking classes to grow their businesses, using done-for-you templates and a business roadmap, which includes creating your first book. Her motto is, “Healthy begins in the Kitchen”.