dIY - mAKE yOUR oWN nUT mILK
Here at uRBAN wHIP we strive to produce and manufacture all ingredients used in-house as best we can! Today we will be sharing recipes to utilize nuts and seeds you may have in the pantry!
Nut Milk is heavenly. It’s sweet, mild, & gentle on the belly. An excellent source of vitamin E packed with important B vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, & folate & minerals including manganese, zinc, & selenium.
What You Need To Know:
Organic nuts or seeds. A general rule is one cup of nuts for every three cups of milk you want to make. Half-gallon mason jar or glass pitcher. Use this for soaking the nuts & storing your final product. Blender of food processor. You do’t need a high-speed blender or anything fancy to make nut milk. Nut milk bag, cheesecloth or fine-meshed sieve (optional). Use if you like your milk smooth instead of pulpy. Its easy as 1, 2, 3
1. Soak and rinse the nuts. Soak the nuts in water to cover overnight. Soaking de-activates the compounds that keep the nuts dormant, and activates the enzymes that make them sprout. Soaked nuts and seeds tend to be easier to digest and have better bio-availability, meaning that the nutrients have an enhanced ability to be utilized by the cells. Plus, soaking the nuts makes them tender enough to blend. Drain the water & rinse the nuts well before using.
2. Blend the soaked nuts with water. Place the soaked nuts into a blender or food processor and add about 3 cups of fresh water for each cup of presoaked nuts. If you want a thicker, richer milk, decrease the amount of water to your liking. Blend until the nuts are very fine ground and the water has turned a light milky color.
3. Strain the pulp (optional). If you don’t drain your milk you can use the milk for smoothies because it is really thick. For smooth milk, it needs to be strained. A nut milk bag is sued specifically for this purpose: It’s clean, easy & reusable. A cheesecloth folded in 3-4 layers or a large fine-meshed sieve also works well. The pulp can be used for a variety of purposes
This milk can be drunk as is, or you can add one or more of the following flavors!
Vanilla Extract, Almond Extract, Raw Cocoa Powder, Sweet spices such as: Cinnamon, Cardamom & Ginger. Whole fresh spices like ginger root, cardamom pods & cinnamon sticks can be steeped into milk while hilling (12-24 hours), Fresh Fruit (strawberry milk)
Sweeteners such as:
Liquid Stevia Extract, Maple Syrup, Raw, Unfiltered Honey, Agave Nectar, Brown Rice Syrup, Dates, or Coconut Nectar
Which Nuts Should You Use?
The most common nut used is the Almond it has a mellow nutty flavor. Just take into consideration that the milk will retain the distinct flavor of the nut or seed that is used.
Try any of these nuts or seed options. Try blending 2 or 3 together:
Nuts: Almonds, Cashews, Brazil Nuts, Macadamias, Pecans, Pistachios, Walnuts
Seeds: Hemp, Sunflower, Flax seed, ia Seed, Pumpkin, Sesame, Pine-nuts
Here are 5 ideas for your pulp:
1. Nut Flour: The pulp can be dehydrated or placed in a 170 degree oven (or the lowest setting on your oven) with the door slightly cracked until dried. Grind the dried pulp in a spice grinder or high-speed blender until the texture is very fine. You can use this delicious flour in cookies, muffins & breads!
2. Raw Cookies: Blend the pulp with some dates, nut butter, shredded coconut & sweet spices. Roll into balls and roll in shredded coconut or cocoa powder.
3. Fresh, Raw Cheese: Blend the pulp in a food processor with a little nutritional yeast, garlic, lemon juice, fresh herbs & salt. Serve with crackers.
4 Cereal: Combine the pulp with your fresh milk, dried fruits, nuts & sweet spices for a porridge style cereal.
5. Body Scrub:
Nut Milk is heavenly. It’s sweet, mild, & gentle on the belly. An excellent source of vitamin E packed with important B vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, & folate & minerals including manganese, zinc, & selenium.
What You Need To Know:
Organic nuts or seeds. A general rule is one cup of nuts for every three cups of milk you want to make. Half-gallon mason jar or glass pitcher. Use this for soaking the nuts & storing your final product. Blender of food processor. You do’t need a high-speed blender or anything fancy to make nut milk. Nut milk bag, cheesecloth or fine-meshed sieve (optional). Use if you like your milk smooth instead of pulpy. Its easy as 1, 2, 3
1. Soak and rinse the nuts. Soak the nuts in water to cover overnight. Soaking de-activates the compounds that keep the nuts dormant, and activates the enzymes that make them sprout. Soaked nuts and seeds tend to be easier to digest and have better bio-availability, meaning that the nutrients have an enhanced ability to be utilized by the cells. Plus, soaking the nuts makes them tender enough to blend. Drain the water & rinse the nuts well before using.
2. Blend the soaked nuts with water. Place the soaked nuts into a blender or food processor and add about 3 cups of fresh water for each cup of presoaked nuts. If you want a thicker, richer milk, decrease the amount of water to your liking. Blend until the nuts are very fine ground and the water has turned a light milky color.
3. Strain the pulp (optional). If you don’t drain your milk you can use the milk for smoothies because it is really thick. For smooth milk, it needs to be strained. A nut milk bag is sued specifically for this purpose: It’s clean, easy & reusable. A cheesecloth folded in 3-4 layers or a large fine-meshed sieve also works well. The pulp can be used for a variety of purposes
This milk can be drunk as is, or you can add one or more of the following flavors!
Vanilla Extract, Almond Extract, Raw Cocoa Powder, Sweet spices such as: Cinnamon, Cardamom & Ginger. Whole fresh spices like ginger root, cardamom pods & cinnamon sticks can be steeped into milk while hilling (12-24 hours), Fresh Fruit (strawberry milk)
Sweeteners such as:
Liquid Stevia Extract, Maple Syrup, Raw, Unfiltered Honey, Agave Nectar, Brown Rice Syrup, Dates, or Coconut Nectar
Which Nuts Should You Use?
The most common nut used is the Almond it has a mellow nutty flavor. Just take into consideration that the milk will retain the distinct flavor of the nut or seed that is used.
Try any of these nuts or seed options. Try blending 2 or 3 together:
Nuts: Almonds, Cashews, Brazil Nuts, Macadamias, Pecans, Pistachios, Walnuts
Seeds: Hemp, Sunflower, Flax seed, ia Seed, Pumpkin, Sesame, Pine-nuts
Here are 5 ideas for your pulp:
1. Nut Flour: The pulp can be dehydrated or placed in a 170 degree oven (or the lowest setting on your oven) with the door slightly cracked until dried. Grind the dried pulp in a spice grinder or high-speed blender until the texture is very fine. You can use this delicious flour in cookies, muffins & breads!
2. Raw Cookies: Blend the pulp with some dates, nut butter, shredded coconut & sweet spices. Roll into balls and roll in shredded coconut or cocoa powder.
3. Fresh, Raw Cheese: Blend the pulp in a food processor with a little nutritional yeast, garlic, lemon juice, fresh herbs & salt. Serve with crackers.
4 Cereal: Combine the pulp with your fresh milk, dried fruits, nuts & sweet spices for a porridge style cereal.
5. Body Scrub:
- 2 Cups Coconut & Nut Pulp
- 2 Tablespoons of Oil ( Olive, Avocado, Coconut, etc)
- 1 Cup Course Sea Salt
- Zest of 1 lemon
Directions:
1. Combine all ingredients & mix
2. Use 1 cup of mixture to scrub on body in shower or bath
3. Divide remaining scrub & separate into 2 ziplock bags for future use
4. Remaining scrub can be frozen up to 3 months or refrigerate for up to 5 day
Makes 3 applications
Tips:
Defrost frozen pulp from nut milk the night before in the fridge before making this recipe
Defrost frozen prepared scrub in fridge the night before use
Use scrub before shaving to help lift hairs from follicles for a closer shave
Danielle Lasit
uRBAN wHIP
Skincare Good Enough to Eat!
- Danielle Lasit