Nut & Seed Milk / Mylk

EQUIPMENT

High speed blender

Fine Mesh strainer bag (see note below)

1 quart pitcher or bowl

1 quart mason jar for storing




INGREDIENTS

You can make milk from any raw nuts or seeds: Raw Almonds, Walnuts, Cashews, Hemp Seeds, Sunflower Seeds, Flax Seeds, Pumpkin Seeds or a combination.

For coconut milk use the same quantities but use grated coconut meat or chunks of coconut that you first grate in the blender.

1 cup nuts

4 cups warm water

Optional: Vanilla or Almond Essence to taste if you want to make a flavored milk.



DIRECTIONS

Soak the nuts / seeds (except coconut) in water overnight. 

Discard soak water before processing.

Put warm water and nuts/seeds in the blender and process at high speed.

Strain into a pitcher until most of the liquid has been strained out.

Stores refrigerated for up to 7 days.  Use as you would dairy milk.

DO NOT THROW THE PULP.  Refrigerate or freeze in a glass container to make raw or baked crackers and treats. (See recipes below.  Stay tuned for more recipes.)


NOTES

Next time you are in a grocery or health food store, check out the ingredients listed on the cartons of non-dairy substitutes for milk.  There’s all sorts of stuff added to these packaged products when all you really need to create nut or seeds milk is nuts, seeds and water.  It takes only minutes to make nut / seed milk with a blender and a fine mesh strainer bag.  I always have non-dairy milk in my fridge, and it usually lasts me the week. I use it instead of dairy milk in beverages and cooking. 

About the strainer bags…I’m going to let you in on a secret.  They are sold for anywhere between $6 and $10 on Amazon, Whole Foods and other health food stores. They are labelled “food grade” – which s basically BS.  There’s no difference between these and what you can find at Home Depot or Lowes as paint strainer bags - $2.99 for 2!!!  They are exactly the same thing, and work just as well. 

If you are handy with a sewing machine, (which I’m not) Google images for nut milk bags or paint strainers.  Get some extra fine net curtain material and sew them yourself.  Use one for nut/seed milk, and one for fruit juices.  Give the extras to friends and family.  I use them also to make my own juices instead of using expensive juicers. 



RELATED RECIPES

AYURVEDIC REMEDY FOR INFLAMATION / ARTHRITIS

INGREDIENTS

1 cup Almond Milk

½ t Ground Turmeric

½ t Ground Cinnamon

¼ t Ground Cardamom (Optional) ground

Raw Honey or Stevia (for diabetics) to taste.


DIRECTIONS

Put all ingredients in a blender and process.
Transfer mixture to a pan and warm on the stove – slightly warmer than skin temperature - don’t bring to boil.   Enjoy!




LEFTOVER PULP RECIPES

Use the pulp in raw cracker and bread recipes.  (www.rawtarian.com  has lots of them.)
Use it in Raw Nut Cheese Dips and Spreads.

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NOT EGG SALAD SPREAD

Initially I was planning to make raw crackers with the pulp like I usually do.  But when I tasted the mix, it tasted almost exactly like hard boiled eggs mashes up.  So I decided to add ingredients that I use in my favorite Egg Salad preparation and viola!!!!...I created a whole new recipe.   
The picture on the right shows the Not Egg Salad Spread on a large circular cracker made from nuts and veggies topped with chopped Yellow Bell Pepper.  
Seriously, this tastes amazing, and I keep it in the fridge and eat it until it's all gone.  Could last up to a week, but in my home it's gone in a few days. 

INGREDIENTS

·      1 c Pulp leftover from Seed-Nut Milk made from a combination of ½ cup Raw Almonds, Raw Flax Seeds, Raw Sunflower
        Seeds and Raw Pumpkin Seeds, with as much liquid as possible strained

·      1 t freshly ground Black Pepper
·      2 Tablespoons finely chopped Cilantro or Parsley 
.      2 Tablespoons very finely chopped Bell Pepper (Red, Orange or Yellow)
·      ½ t Ground Turmeric
·      Salt to taste
·      Creamy Dijon Mustard to taste
.      Ground Cayenne Pepper to taste. (optional)
.      1 - 2 Tablespoons very finely chopped Bell Pepper (Red, Orange or Yellow) for topping (optional)
.      Broccoli or Alfalfa Sprouts for topping (optional)


DIRECTIONS

Mix everything except the last 2 ingredients in a bowl with a fork.  Top with chopped Bell Pepper and Sprouts.  That’s it!!

SERVING SUGGESTIONS

Breakfast / Lunch: Sandwich: Serve on toast or bread with sprouts.

Hors D’oeuvres: Dip or spread with raw veggies, Pita, low carb / raw crackers or.

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