Imaginative kitchen creations and purely sweetened indulgences that inspire my journey and enrich my experience.These dishes are gluten-free and full of flavor, containing natural ingredients and no refined sugar.
When I was first introduced to a raw food diet years ago, I was as excited as a kid in a candy store. Fruits and vegetables I had never seen made their way to my kitchen table and my health increased immensely almost overnight. One of my favorite discoveries I stumbled upon during this time is homemade nut milk. I could not wait to get my hands on some cheesecloth and make it in the comfort of my own home for the first time. I felt so grown-up as I poured me a glass of one of the best-kept secrets around. As someone with a strong aversion to cow's milk, this dairy-free substitute has been life-changing.
My nut of choice when it comes to homemade milk is the brazil nut: big, beautiful, uniquely shaped, and full of nutrients including Vitamin E, manganese, magnesium, oleic acid, and selenium, which is a powerful anecdote in its own right and proudly boosts the immune system. This nut contains a high healthy fat content, helping to sustain energy and balance blood sugar. Eat just three or four of these little nuggets each day and reap the benefits, or whip up some homemade brazil nut milk following the recipe below.
Homemade nut milk is fairly simple and easy to make. You can use it in cereals, smoothies, and herbal tea, or drink it on its own. When I have it around, it goes into my smoothies.
Raw Brazil Nut Milk
1 cup raw brazil nuts
3 cups filtered water
3 dates or 2 tbs. raw honey
1 vanilla bean or 1 tsp. gluten-free vanilla extract
1. Place brazil nuts in a bowl and cover with water. Soak for 2-8 hours.
2. Strain water from brazil nuts and set nuts aside. Dispose of water.
Making the Milk
1. Set a strainer over a bowl and place two layers of cheesecloth onto strainer.
2. In blender, place brazil nuts and 3 cups fresh filtered water and blend on high speed for about a minute.
3. Pour milk into cheesecloth-covered strainer (see photo above for visual).
4. After milk has settled, close cheesecloth and squeeze out remaining milk into strainer.
5. Pour strained milk back into blender and mix with dates (or honey) and vanilla until well combined.
6. Enjoy a cold glass over ice. Store in fridge up to 3 days.