How to make nut mylk
Understanding the importance of how food fuels & nourishes you will have you more mindful about how and what you consume. This statement isn’t meant to scare you into deeply analysing how and what you eat but its about taking responsibility for your health & wellbeing through what you eat.
We eat a 100% plant based diet. Foods loving grown by local farmers without the use of pesticides, foods that are organic and/or biodynamic and foods that are in season. We also peel, chop and cook our own food, why? Because we believe in being more connected with the food that nourishes us. We recently stated making our own nut mylk and before you start thinking ‘I don’t have time to make my own mylk’ we promise you, a few simple steps will have your happily soaking and milking your nuts enjoying the benefits and connection with the fuel you consume.
Our favourite nut mylk is Brazil – super creamy especially with the added ingredient of coconut butter.
1/2 cup Organic Brazil nuts (soaked for no less than 3 hours)
2 cups filtered water
pinch sea salt
1 tbsp coconut butter
1 tbsp agave, maple or rice bran syrup
Blend ingredients in a high powered blender, such as a Vitamix and strain through a nut mylk bag. Noting the pulp can be put in a dehydrator to be used for flour – talk about recycle and reuse!
Its worth noting, the shelf life of such a natural product is only 2-3 days.