I can never really believe how much is added to our food that doesn't need to be there and that without really paying attention, we consume things because they taste good.
For example, I was about to open a can of tuna the other day, and noticed that there was soy listed as an ingredient. Soy. In my tuna? Why not just tuna, water, and nothing more? Part of the reason is because the food needs to stay shelf stable which makes sense to me, but what doesn't make sense is that all of these additives cause havoc on our bodies.
Nut milks is one of those things that can easily be chock-full-o-more than just nuts. So whenever I can, I like to make my own to keep at home. It's amazingly easy, tastes so good, and is much healthier for you.
You'll need to purchase a milk bag, which can be found on amazon - it's basically a super fine fabric strainer that helps to keep the solids that don't get broken down by your blender. The longer you soak your nuts, the less solids you'll have, and the better your blender, that will also be the case. However I usually don't have a ton of time, so I just repurpose the flour to make muffins or something delicious.
Let me know how it goes for you, and what variations you come up with!!
- 1/2c sprouted walnuts and almonds
- 1 1/2c filtered water
- 1 tsp pink salt
- 2 tsp vanilla extract
- In a blender, add and combine all ingredients and allow to blend for about 2-3 minutes
- Take out milk bag and large bowl and place milk bag into bowl open enough to pour in the blended mixture
- Pour in mixed liquid and slowly close and lift up the bag, squeezing gently and slowly to allow the liquid to pour out and any solids to stay behind. Be gentle and thoughtful - going to fast could mean the milk shoots out in random places!
- You're finished when no more liquid is coming out.
- Store the milk in glass container in the fridge for up to 5 days, separation may occur so just shake gently before pouring
- You can dry out the solids if you want, and use them as a floury base for muffins or cookies!