- Recipes
- The Daily Alkaliser Green Juice
- Colours of the Rainbow
- Creamy Banana Berry Crush
- Raw Nut/Seed Milk
- Sunshine Seed Dip
- Creamy Herbed Cucumber Dip
- Raw Mediterranean Napolitana Sauce
- Coriander and Semi Sun-Dried Tomato Pesto
- Sweet Red Pepper and Basil Dipping Sauce
- Simply Delicious Salad
- Spicy Kick Spaghetti
- Better Than Nutella Balls/Cookies
- Whatever is in the cupboard dessert balls
- Sweet Double Coconut Chia Pudding
- Recipes
Raw Nut/Seed Milk
The ingredients:
For almost all nut and seed milk recipes you will need 1 part nuts and seeds to 3 parts water. A general guideline to follow is:
1 cup of nuts or seeds
3 cups pure water
You can then add a sweetener of your choice if desired (it's not necessary but does make the milk taste great) such as:
A few drops of stevia
1-2 medjool dates
1 teaspoon of agave
Lucuma powder
Yacon powder or syrup
100% maple syrup
You can then choose to add optional extras to your milk, dependent on how you will be using it. If you are using it for a raw cereal, some vanilla extract or vanilla bean powder is extremely tasty. If you are drinking it as an afternook snack, you could add some carob powder or raw cacao powder, plus vanilla. If you are adding it to a soup as a base, you might leave the sweetener out and just use the milk straight up. If you are going to make a creamy smoothie, you could throw in banana and some frozen or fresh berries and/or some avocado for a delicious and filling treat. There is no end to what other ingredients you could throw in the blender with your milk base to dress it up, change the flavour and experiment with different recipes.
Almond milk is a great staple to master. It is light, refreshing, very tasty and almonds are the only alkaline nuts, which means they are a particularly good choice for health. There are some yummy recipes using almond milk in my eBook Get VITAL! Unleash Wild Energy & Radiant Beauty Using The Power Of Raw Food if you are looking for some inspiration. Other great nuts and seeds to make milk with are brazil nuts, cashews, pecans and sesame seeds.
How to make the milk:
1. Place nuts and/or seeds and water in a blender and blend on high speed until nuts are completely broken and the liquid looks like a milk.
2. Strain the milk through a fine muslin cloth or nut milk bag, using your hands to squeeze all the liquid out. The pulp from the nuts/seeds will remian in the bag. You can discard this or put it aside to add to another recipe.
3. Put the liquid milk back into the blender and add any sweeteners and flavours you desire (if any). Blend until well mixed. Err on the side of caution with any additions until you know what each tastes like and how much is required. My favourite is to add 1 medjool date or a few drops of stevia and a half teaspoon of vanilla extract to almond milk.
4. Serve and enjoy! You can use it immediately or put it in the fridge for use over the next 2-3 days. You can also freeze the milk and then defrost it when you need it, however as it takes only 2-3 minutes to make, I find it is easiest and just as quick to make it fresh as needed.
