almond nuts with almond milk

The problem with store-bought plant milk 

Many store-bought nut milk can contain a plethora of additional ingredients that help to extend the shelf life for example preservatives. Add to this chemical thickener, emulsifiers, and sugar.

Carrageenan // Found in many commercial nut milk, it is derived from red seaweed. It can cause inflammation of the colon which resembles ulcerative colitis, an inflammatory bowel disease as well as colon cancer in animals.
Gellan Gum // Has been shown to has links to increased inflammation of the intestinal walls.
Storing // Once made transfer milk into an airtight glass container and store in the fridge for between three to five days. It is important to remember when you take the milk out for use, don't let it warm up. Take what you need and return the rest immediately. When milk is left on the kitchen countertop, it warms up quickly, enzymes pithing the milk become active and oxidation starts which increases shortening the life of the milk. 
The possibilities // Are endless as nut and seed milk can be made from more than just almonds. For an increased taste sensation vanilla, dates and raw cacao all of which are healthy additions, choose organic ingredients where possible - Here are a few recipes to get you going - happy experimenting! 

ALMOND MILK

INGREDIENTS //

  • 3/4 cup raw almonds (100 grams)
  • 4 dates
  • 2 cups water (500 milliliters)
  1. Soak the almonds in water overnight
  2. Drain, rinse and peel the almonds
  3. Blend the almonds, dates, and water until well blended and almost smooth
  4. Strain the milk using a cheesecloth, a strainer or a nut milk bag
  5. Store the almond milk in a sealed container in the fridge for three to four days.

CASHEW MILK

INGREDIENTS //

  • 3 cups water (750 ml)
  • 1 cup raw unsalted cashews (140 g)
  1. Soak the cashews in water overnight (optional)
  2. Drain the cashews and blend them with the water until well blended and almost smooth
  3. Strain the milk using a cheesecloth, a strainer or a nut milk bag
  4. Store the cashew milk in a sealed container in the fridge for 2 to 3 days.

COCONUT MILK

INGREDIENTS //

  • 4 cups coconut water or water (1 liter)
  • 1 cup coconut (200 grams)

INSTRUCTIONS //

  1. Blend chopped fresh coconut or shredded coconut and water until well blended and almost smooth
  2. Strain the milk using a cheesecloth, a strainer or a nut milk bag
  3. Store the coconut milk in a sealed container in the fridge for 3 to 4 days.

HAZELNUT MILK

INGREDIENTS //

  • 3 cups water (750 milliliters)
  • 1 cup unsalted raw hazelnuts (150 grams)
  • 4 dates
  • 2 tbsp carob or cocoa powder (optional if you want to make chocolate milk)

INSTRUCTIONS //

  1. Soak the hazelnuts in water overnight
  2. Drain, rinse and blend the hazelnuts with the water until well blended and almost smooth
  3. Strain the milk using a cheesecloth, a strainer or a nut milk bag
  4. Pour the milk in a blender and blend with the dates and cocoa or carob powder
  5. Store the hazelnut chocolate milk in a sealed container in the fridge for 3 to 4 days.

OAT MILK

INGREDIENTS //
  • 1 cup rolled or quick oats (100 g)
  • 3-4 cups water (750 ml to 1 liter) depending on how thick you like your milk

INSTRUCTIONS //

  1. Soak the oats in water for at least 30 minutes, you can soak the oats overnight if you prefer 
  2. Drain the oats and wash them (discard the soaking water)
  3. Blend the oats with 3 to 4 cups of clean water (750 ml to 1 liter)
  4. Strain the milk using a cheesecloth, a strainer or a nut milk bag
  5. Store in a sealed container in the fridge for up to 5 days.

QUINOA MILK

INGREDIENTS //

  • 1 cup cooked quinoa (240 grams)
  • 3 cups water (750 milliliters)
  • 4 dates
  • 1/4 tsp cinnamon

INSTRUCTIONS //

  1. Cook the quinoa according to package directions.
  2. Blend the quinoa with the water until well blended and almost smooth.
  3. Strain the milk using a cheesecloth, a strainer or a nut milk bag
  4. Pour the quinoa milk in a blender and blend with the dates and cinnamon.
  5. Store the quinoa milk in a sealed container in the fridge for 3 to 4 days.

RICE MILK

INGREDIENTS //

  • 1/2 cup cooked brown rice (100 g)
  • 2 cups water (500 ml)
  • 4 dates
  1. Blend the cooked rice, dates and water until well blended and almost smooth.
  2. Strain the milk using a cheesecloth, a strainer or a nut milk bag
  3. Store the rice milk in a sealed container in the fridge for 3 to 4 days.

SESAME SEED MILK 

INGREDIENTS //
  • 1 cup sesame seeds
  • 4 cups coconut water
  • 2 pitted dates
  • 1 teaspoon vanilla powder, extract or a piece of vanilla bean
  • Pinch of Himalayan or sea salt
INSTRUCTIONS //
  1. Soak sesame seeds in enough water to cover overnight in the fridge
  2. When you are ready to make your milk, drain and rinse your sesame seeds, discarding the soak water
  3. Combine soaked sesame seeds and the coconut water in a blender and blend on high for 30 to 60 seconds (depending on the power of your blender)
  4. Strain the milk using a cheesecloth, a strainer or a nut milk bag - keeping the milk
  5. Rinse out the blender and add your strained sesame milk back in. Add dates, vanilla, and salt, and blend again until smooth.
  6. Store the sesame milk in a sealed container in the fridge for 3 to 4 days.

SOY MILK

INGREDIENTS //

  • ½ cup yellow soybeans (80 grams)
  • 4 cups water (1 liter)
  • ½ teaspoon of vanilla extract or a piece of vanilla bean (optional)
  • 4 dates (optional)
INSTRUCTIONS //
  1. Soak the soybeans in water overnight for a minimum of 12 hours
  2. Drain the soybeans and remove the outer skins
  3. Blend the soybeans with 3 cups of water (750 milliliters) until well blended and almost smooth
  4. Strain the milk using a cheesecloth, a strainer or a nut milk bag
  5. Pour the mixture in a saucepan, add 1 cup of water (250 milliliters). Place the saucepan on the stove over high heat and bring to a boil. Stir and skim foam
  6. Cook over medium heat, stirring occasionally, for 20 minutes
  7. Let cool the soy milk. Now is the time to add other ingredients such as vanilla or dates. Blend the mixture if necessary
  8. Store the soy milk in a sealed container in the fridge for 4 to 5 days.

    Until next time

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