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 cart
Always use certified organic ingredients where possible
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 quinoa
4c filtered water
2 medjoul dates OR 1-2 tbsp coconut nectar/yacon/agave syrup OR few drops stevia
1/2 tsp vanilla powder
1/2 tsp lecithin*
Pinch of organic sea salt
*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
These crunchy, salty clusters are a deliciously affordable way to rev up your favourite salad or meal, as well as delightful on their own as a healthy, zero-sugar snack! Plus, only 3 ingredients to make and a breeze to whip up, as well as nut-free to boot.