by Buffy Ellen
Now I love a bit of milk. Always have. So when I found out the process by which it gets to my fridge door, I was torn between that delicious creamy taste and the not so dreamy reality of its inception. You see, in order to make milk, like humans a cow must be pregnant. So because dairy farmers want milk all year round (and consumers demand it), the lady cows are kept in an almost permanent state of pregnancy - taxing on the body to say the least. When they do give birth to their little one, if it's a girl, she might get to stick around so she can replace her ma later down the track. But if it's a boy, there is no use for him. So every baby boy calf born (which equates to every second calf on average), is sent away as a "bobby calf" to either be slaughtered immediately, or kept inside restrictive veal crates to be turned into veal. Mother cows have been known to escape their pens and run for miles in search of their abducted little ones!
But enough of that. Luckily, there is a delicious creamy and oh so tasty solution to this issue, that will nurture both your body and your soul. And here in forays my Nurturing Nut Milk. All you need is a high-speed blender or food processor, and if you're really fancy - some muslin/cheese cloth, a spare pair of pantyhose, or a nut milk bag.
One more thing - you definitely want to soak your nuts for this recipes - they will expand (check out the handy diagrammatic below for soaking times). Why soak you say? A wee thing called phytic acid in the skin of the nut we want to remove to improve digestibility and enhance the bioavailability of all that nutty goodness into your body.
Click on each ingredient link below to add to your online shopping cartAlways use certified organic ingredients where possible
Base Ingredients:1c raw nuts (almonds, cashews, brazil nuts, hazelnuts, macadamias, walnuts) OR seeds (pumpkin seeds, sunflower seeds, sesame seeds, hemp seeds) OR desiccated coconut, oats, cooked brown rice, cooked quinoa4c filtered water2 medjoul dates OR 1-2 tbsp coconut nectar/yacon/agave syrup OR few drops stevia1/2 tsp vanilla powder1/2 tsp lecithin* Pinch of organic sea salt
Optional Add-ins: 1 tsp cinnamon2 tbsp cacao powder (for chocolate milk mmm...)
*Lecithin helps to emulsify the milk so it doesn't separate on standing - particularly great when you want to add to teas and hot drinks. You can use either sunflower or soy lecithin, just make sure to source organic or non-GMO. If you don't have any, just make sure to shake your bottle to recombine before using.
This bottle of creamy goodness will last in your fridge for 3 days - be sure to shake it up before pouring over your raw Grawnola or Buckinis each morning, and topping with fresh organic fruit. Let me know what nutty/seed + optional additions combos you come up with over on Facebook!
PS If you enjoyed this recipe we'd love you to share the goodness on Facebook (hit the Like & Post to Facebook buttons below), Twitter, or forward the link to a health loving friend.
Sources: Loving Earth
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
What’s the perfect way to end a meal? With a choc mint button is what! If you’ve been looking for an easy after-dinner sweet treat that LITERALLY involves 2 ingredients + 5 mins, these babies will hit allll your buttons. Dairy-free, and great for your post-dinner digestion, these buttons are after dinner-mint bliss.
I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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