Firstly choose which nut or seed or combination you are going to use, the list is endless and I encourage you to experiment to find which works best for you and tastes the yummiest.
Choose from the following list;
* Almond * Brazil Nut * Cashew *Hazelnut * Hemp Seed
* Macadamia * Pecan * Pine Nuts * Pumpkin Seeds
* Sesame Seeds *Sunflower Seeds * Walnuts …
*Basic Nut/Seed Mylk Recipe*
• Take a cup of your chosen nut, seeds or combination and soak overnight or 6 – 12 hours, in double the volume of water. Seeds can be soaked for 4-8 hours depending on size.
• Drain & rinse the nuts/seeds. Remove the skin of almonds if using. Place in your blender/ food processor / stick blender jug.
• Add 2-4 cups of water to every 1 cup of nuts / seeds. Less will make a creamier mylk, more makes a thinner mylk, experiment and you will see which consistency suits your needs.
• Blend until smooth. The lower the watts of your machine the longer you must blend. (If its cold weather I like to have the water a little warmish, defiantly not hot, as it makes a creamier mylk). To get the maximum out of the seeds/nuts I process first with 2 cups water, strain then process again with 1 cup.
• Strain the mylk through the bag into a nice glass jug or jar. Use glass if possible as plastic can leach into the mylk. Try to find one with a pouring spout or you can use a clip top kilner jar.
• Keeps in the fridge for 2 to 3 days, though fresher is better.
If your in a hurry you can make mylk with unsoaked nuts or seeds, its just a bit harder on your body and your blender to process! Or for ‘instant’ mylk you can just blend some nut or seed butter with some water. I often make sesame mylk with some tahini and warmish water, when I’ve run out of mylk and not soaked any seeds. This isn’t as digestible as the sprouted, blended mylk. A really lovely quick mylk is to blend shelled hemp seeds & water, no straining required :)
• Now enjoy your yummy fresh mylk on its own, or as a base for a smoothie, over cereal, muesli, granola or RAWnola, on top of porridge, in vegan Kefir, in a cooled cup of rooibosh tea (it doesn’t work in coffee substitutes) and a myriad of other great recipes waiting for you to invent or discover!
• I like to add a pinch of Himalayan pink salt to each batch (as I believe everything in life is best taken with a pinch of salt). It improves the flavour, adds balance to sweetness, adds extra trace nutrition, aids mineral absorbtion and enhances preservation.
• I also add a pinch of Kelp, seaweed or Seagreens granules (for iodine, minerals and radiation protection) and a teaspoon of lecithin to emulsify the mylk with the water and help my liver to fully break down, digest, and absorb the beneficial fats.
• For a little sweetness in your mylk you can add a splash of agave, date, maple or yacon syrup. A half to whole teaspoon of Stevia powder. Or add some soaked dried fruit, (not if you have candida or any issues regarding sugar metabolism) such as apricots, dates, goji berries, mulberries, vine fruit etc and the soak water. Soak the fruit overnight seperatly to the nuts or seeds, or for a few hours in some warm water. 1-3 of the larger fruits or half a handful of the smaller fruits should be enough. They can be added when you’r blending the seeds and strained through the bag, or into the mylk and blended. You can use the soak water also in smoothies, other recipes or just drink it!
• A dash of real Vanilla essence or powder or the seeds scraped from half a Vanilla Pod transforms it from the divine to the sublime! You can experiment with cinnamon, cardamom, nutmeg or any other flavours you love.
• For a fruity mylk smoothie blend some mylk with a banana, pear, mango, a handful of fresh berries or whatever you have around. Fresh carrot juice is also delicious mixed with nut/seed Mylk.
• You can add any superfoods you like. A teaspoon to a tablespoon of each one you plan to add. You can stir the powders into the strained mylk (mixing the powders in a few tablespoons of mylk in a cup and adding it back in guards against lumps) or put it back in the blender to mix. You can concoct all sorts of creative and colourful creations, for example Raw Cacao for a Chocolate Mylk bursting with Magnesium, Calcium, Anti-oxidant, Bliss-enhancing yumminess! Or Raw Carob for a Chocolate taste without the Buzz! Purple Corn powder for some Cosmic Purple Space Mylk high in Anthocynanons. Goji Berries gives a lovely sweet Pink Mylk packed full of protein and vitamins. Mesquite Powder for a sweet caramel treat that keeps hunger at bay (works great mixed with Raw Cacao). Maca for a hormone balancing buzz (nice with Raw Cacao &/or Mesquite) though drink immediately as it doesn’t taste well after a while mixed. Lacuma Powder…Suma powder…Green Powders for some chloropyll crammed Dinosaur mylk… Bee pollen….to keep you buzzing!
• A splash of your preferred Omega oils can had further brain building blocks to your Morning Mylk, try a teaspoon to a tablespoon of Chia, Flax or Hemp Oil in there. Its best to add a teaspoon of lecithin to emulsify the oil with the water and help the liver to break the oil down.
• Its great fun trying out new concoctions and different flavours, you or the kids may love it better this way, though I often do find I mostly prefer it plain and simple with a pinch of salt.
• To remove almond skins I find it easy to just rub them off while they are still submerged in the soak water. The overnight soaking loosens the skin so they just slide off. A lot of books suggest either pouring boiling water on them or even boiling them to remove the skins but this is realy not nessesary when you have soaked them. If it’s cold weather then the soak water will be colder and they may not slip off so easily. If this happens, pour off the water and add some warm, not boiling water, to make it easier.
• Don’t forget to keep the left over pulp for your other recipes, its still nutritious stuff. I put the hemp seed pulp in my Flax Crackers to make them more crispy and crunchy. You can add it into what-ever you happen to be making that day, such as bread (I mix pulp into my normal soda bread) pancakes or pastry, desserts, even pesto or dips and spreads. Store it in a jam jar in the fridge for up to 2 days until your ready to use it or even freeze it in a tub. You can dehydrate it to make flour, or at least put it in your compost.
Always choose unroasted, unsalted, unflavoured, un-oiled organic where possible, natural seeds & nuts. Try to find raw (not heated above 40 degrees C) if possible. Most nuts are not raw, as they must be heated in order to crack the shells e.g. cashews and brazils. Many people choose to eat mostly seeds instead of nuts as they are easier to digest and are more alkalizing to the body. With the exception of almonds, most nuts are acid forming and contain trypsin inhibitors that can make digestion more challenging (these are often present in the skins, so when using almonds for example its much better for your digestive system to remove the skins). Soaking the nuts or seeds overnight makes them more digestible, activates the life-force and starts the sprouting process in the seed, it increases the nutritional profile and de-activates the trypsin inhibitor.
I tend to avoid peanuts as they are very acid forming, are one of the most allergenic foods and are prone to harmful moulds. For all of the nuts and seeds any blender you have is fine. I first started to make milk about 18 years ago and used a food processor at the time (I used to make Sunflower and oat groat mylk). I have since successfully used all types of high street blenders and stick blenders. You may need to blend a bit longer and practice patience. Make sure not to overheat the motor of your blender, the lower the wattage the harder it will have to work to grind the nuts and seeds, soaking them first makes it easier on the machine. Its suggested that most machines need to cool down a little after 1 minute of continuous use – check the manufacturers guidelines).
To buy high quality home made nut milk bags lovingly made out of hemp, check out my website