nut milk

hemp milk

9th August 2014

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Hemp is a quick plant-based milk to prepare because, unlike almond or oat, it doesn’t need to be soaked overnight.  Hemp seeds (hulled hemp nuts) are a great source of omega-3 fatty acids, protein, all 10 essential amino acids, calcium, potassium, phosphorous, vitamin A and magnesium.  I find the taste a little grassy, so I use half-hemp and half-hazelnuts (also no need to soak) – both are very convenient and quick. Drink it on its own, add a little sweetener or spice for a healthy pick-me-up, or a good sprinkling of chia seeds to create an incredible breakfast pudding.

 

 

gathering…..

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hemp milk

ingredients 

1 cup hemp seeds

3 cups filtered water

preparation 

1.  Rinse hemp seeds well and place in a blender with 3 cups filtered water, then blend on high for 1 minute.

2.  Place the nut bag or cloth over a wide-mouth jug and pour in the blended mixture.

3.  Strain the milk until only the pulp is left.  Use your hand to squeeze out the last of the milk.  Pour into a sterilized glass jar.

Homemade milk does separate, so be sure to give your milk a very good shake before using.  The milk keeps for about three days in an air-tight container in the fridge.

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Goodness shared from Stacey

fresh oat milk

26th April 2014

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I have been making oat milk lately, as buying almonds and hazelnuts for making nut butter, and then making nut milk, can become quite expensive.

In minutes, you can produce plant-based milk that is fresh and delicious, rich in nutrients and enzymes.  The soy, almond, rice, oats or hemp ‘milk’ sold in boxes contain synthetic vitamins to “enrich” (such as Vitamin A Palmitate, calcium carbonate, Vitamin D2, etc.).  These have shown to actually deplete your body of the vitamins it needs and actually keeps your body from ingesting the naturally-occurring vitamins in the almonds/oats/coconut in the milk.  These kinds of milk are very nutritious by themselves without the added isolated vitamins.  Also, the extremely high heat processing in making these store-bought milk renders the contents ‘dead’ and quite hard to be utilized by the body.

Oat milk is high in fibre and iron.  It also provides many important vitamins and minerals including manganese, potassium, phosphorus, many B Vitamins, Vitamin E, and Vitamin A.

Oats have long been known for their warming thermal nature, sweet, soothing and restoring. Oats also have skin clearing properties and drinking oat milk has been known to clear acne and improve the overall health of the skin, as well as strengthen and repair the hair.

I use the left-over oat pulp mixed with a little warm water for a face and body scrub in my morning shower, as it rejuvenates and relieves dry and itching skin (a pitta imbalance); leaving my skin feeling soft and silky.

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fresh oat milk

Oat milk has a very soothing oat flavour which I like, but it does have a pasty texture, unlike regular nut milk. Because of this, I am less likely to drink it straight, but it’s perfect for a green smoothie or using in baking or pouring over porridge.  If you would like the milk creamier, you can experiment with adding less water. This ratio below was my favourite.

ingredients 

1 cup organic whole oat groats

4 cups filtered water

You will also need

1 piece of nut bag/muslin for a fine sieve

1 large glass container

pre-soak 

1.  Place the oat groats in a bowl, cover with twice the amount of water and leave to soak for 6 -8 hours or overnight.

preparation

2.  Rinse well and place in a blender with 4 cups filtered water – blend on high for 1 minute.

3.  Place the nut bag or cloth over a wide-mouth jug and pour the blended mixture into it, strain the milk until only the pulp is left. Use your hand to squeeze out the last of the milk.

4.  Pour into a sterilised glass jar.

Homemade milk does separate, so be sure to give your milk a very good shake before using.  The milk keeps for about 3 days in an air-tight container in the fridge.

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References:

‘Earthly and Divine’ by Eva Cabaca

‘Healing with Whole Foods’ by Paul Pitchford

https://www.care2.com/greenliving/the-benefits-of-oat-milk-and-how-to-make-it-yourself.html

Goodness shared from Stacey

almond milk

17th June 2009

Making almond milk is very easy and so delicious.  All you need is a high-speed blender, a cheesecloth or a nut milk bag.

If you use soy milk, rice or almond milk in the box you will never go back to using them again after tasting home-made almond milk.  Nut milk is rich in protein and depending on your choice of nuts and seeds, also high in vitamins and minerals.

I prefer using just almonds, as their qualities are less heating than most other nuts and seeds.  Almonds have a warming nature and sweet flavour.  Ayurveda considers almonds one of the best of all nuts and highly regarded for their nutritional value.  Almonds are 20% protein and are rich in Vitamin E, magnesium and contain calcium, iron, phosphorus, potassium and zinc.

You can use almond milk anywhere you use regular milk.  I use it in my porridge in the morning, making chai tea and in smoothies.  It is also great served warmed with a little maple syrup, cinnamon and a few drops of vanilla essence.

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almond milk

Makes 1-litre

When making nut milk, it is very important to soak the nuts or seeds overnight.  I always have a batch of already soaked and drained almonds in the freezer for instant nut milk.

ingredients 

1 cup raw almonds

3 – 4 cups filtered water

pre-soak 

1.  Soak the almonds overnight, drain and rinse well.

preparation

2.  Place the nuts into an upright blender, pour in water, blend on high until the nuts are completely broken down.

3.  Pour your milk into a nut milk bag or a cheesecloth and squeeze out as much of the milk as possible.  I sometimes blend in a few dates and add a few drops of vanilla essence for sweeter milk.

The milk keeps for about 3 – 5 days in an air-tight jar in the refrigerator.

You can save the nut pulp to replace flour when you bake or add it to your morning porridge or use in a savoury hummus.

Shared goodness from Stacey

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