Nut Milk

We have most recently discovered the deliciousness of homemade nut milk as compared to store bought nut milks. From all the recipes we have tried so far this is our favorite adaptation:

The night before place 1 cup raw almonds and 1 tablespoon raw sesame seeds (the sesame seeds help to increase the calcium content of the nut milk) in a quart jar and cover with water.

In a separate jar place 6-8 pitted dates and cover with 4 cups water.Leave this jar and the previous jar on the counter over night for a good soak.

First thing in the morning rinse the almonds and sesame seeds really well in a fine mesh strainer. Dump nuts and seeds from strainer into your blender, and add your jar of dates and water  to the blender also. Now add to your blender 1tsp Vanilla Extract and 1 Tablespoon Virgin Coconut oil (that is the coconut oil that still has the coconut flavor intact). Turn the blender up on high until everything is well pulverized.

Pour contents of blender into nut milk bag, that you have in a large  pitcher, so that the liquid runs through pulp bag and into pitcher.  Add an additional 4 cups of water to the blender and return it to the base and turn up on high again. This helps to get the last of the goodness out of the blender. Pour the water mix over the pulp in the nut milk bag and squeeze all liquid out of nut milk bag.

The remaining pulp in the nut milk bag can be used to:

• make raw coconut macaroons,
• can add it to your oatmeal to make a delicious enriching oatmeal
• dehydrate the pulp on low and use it as a topping on ice cream
• or use it in baked goods (wet or dry)

The pulp will last for a week if stored moist in the fridge.

This nut milk is so delicious that it rarely ever lasts past breakfast. You can also start this nut milk first thing in the morning and make it right before supper to have with supper.

Additional add ins that you could do: 

sunflower seeds (soak with almonds and sesame seeds)
cup coconut shreds (soak with dates)