Got Nut Milk? - Part 2
Greetings & Salutations My Healthy Friends! It's been a while since I posted! FYI . . . I just completed round #5 of editing my latest manuscript for "Hands-On Healing Remedies" - due out in December of this year. This book is requiring a lot of my time and the editing process has been daunting, to say the least. But . . . perfection in print will win out! One more big "final edit" to go and I'm done! Yahoo . . . then it's off to the printing presses! Today we will continue with the Raw Nut Milk series and I'll share a super-easy recipe for whipping up "quick nut milk" - perfect for when you've no time to soak, sprout, blend, and strain raw almonds, or whatever nut suits your fancy. This recipe is wonderful for busy mothers and others on-the-go. Enjoy! Cheater's Almond, Sesame, or Cashew Milk Pressed for time, but want a glass of fresh nut or seed milk? This recipe provides an easy way to "cheat" when making milk - no soaking and straining of nuts or seeds required. These milks are made with premade raw butters, available from your local health food store. They're lightly sweet, creamy and rich in minerals, vitamins B and E, protein, and healthful fat. A small glass is energy-boosting and surprisingly filling. Excellent over oatmeal, raw buckwheat groats, or in a smoothie. If you read the ingredients below, you will notice that the raw honey / agave nectar, sea salt, and vanilla extract are all optional add-ins. I prefer my nut / seed milks unsweetened as they are naturally slightly sweet anyway, but many folks like things on the sweeter side. The pinch of sea salt adds "roundness" and "fullness" to the flavor as does the vanilla extract. Experiment with the add-ins and customize to suit your tastes! Ingredients: - 2 cups purified water - 3 tablespoons raw almond or raw cashew butter or raw sesame tahini - 1 tablespoon raw honey or agave nectar (optional, but adds sweetness) - pinch of sea salt (optional) - 1/4 to 1/2 teaspoon natural vanilla extract (optional) Method: 1. Put the water, nut or seed butter, and honey, salt, and vanilla (if using) in a blender and blend on medium until smooth and frothy - about 30 seconds. 2. Transfer the milk mixture into a liquid storage container and store in the refrigerator for 2-3 days. It will also freeze quite nicely for future use. Shake vigorously before using as the stored milk tends to separate. Yield: 2 servings NOTE: This blog was written by Stephanie Tourles and adapted from her book, "Raw Energy", Storey Publishing, 2009. The information is true and complete to the best of the author's knowledge. All recommendations are made without guarantee on the part of the author. She disclaims any liability in connection with the use of this information. It is for educational purposes only.