HOW TO MAKE HOMEMADE PLANTMILKS - aka plant'mylks'

Here is a fantastic way to gain the nutritious benefits of nuts and seeds in the RAW state.

Grocery store plant milks are pasteurized and can contain less actual whole nuts / seeds / grains than if we make them at home.

THE BASIC RECIPE FOR ALL

• Choose your nut / seed

• Put them in a jar and double the amount of water. Use optimally filtered water. Allow for them to soak for 24hrs at room temperature.

• Next day: add double that amount in fresh filtered water and then blend. Decide if you want to sweeten or add spice.

• Strain with a cheese cloth or strainer.

• Store in airtight in fridge.

Separation will occur, so shake before use.

Try heating the plantmilk on the stove to thicken it. This works well for elixirs, using it as milk in muesli/granola and in smoothies.

I usually make a combo of a nut and oat or coconut because I like the flavour and thickness from the starch.

Random tips:

CASHEW MILK

• Quick because there is no need to strain or use a nut milk bag- they just blend up smooth!

• A great one yo use for dips and sauces, just reduce the water quantity.

HOMEMADE CHOCOLATE MILK:

• Add cacao powder and try heating it on the stove with cane sugar for a plantbased hot cocoa.

• This also tastes really nice with mashed banana as the sweetener.

HOMEMADE ALMOND MYLK

• The classic! Try peeling the almonds after soaking them for a smoother milk.

• Use the leftover almond meal in baking or energy balls.

Samantha