Sunday, February 17, 2013

How To Make . . . Nut/Seed Mylk

If you've been looking for an simple alternative to using Dairy and Animal Products, have you considered making your own mylk from nuts or seeds? If so, then this raw food basic is one that you can easily master!

Why do we soak nuts and seeds before using?
  1. Soaking nuts or seeds in purified water makes them more easily digestible.
  2. It activates a powerful germination process in the dormant nut or seed converting the carbohydrates to protein.
  3. Soaking releases the outer coating of enzyme inhibitors, leaving these toxic inhibitors behind in the soak water which you throw away. 
Nut Mylk
1 cup nuts or seeds (before soaking)
2 cups purified water (to soak seeds in)
4 cups purified water (for blender)
1 tsp to 1 Tbsp Agave syrup (optional sweetener)
1 Medjool date (optional sweetener)
  1. Soak nuts or seeds in 2 cups water for 4-6 hours or overnight. Drain and rinse nuts or seeds really well - and throw away the soak water.
  2. If you are using a date as a sweetener, make sure to soak it separately from the nuts or seeds - so the date does not absorb the unhealthy toxins from the nut or seed soak water.
  3. In a blender, put 4 cups water, the soaked and rinsed nuts or seeds, and Agave or a date as a sweetener, and blend well.
  4. Place a nut mylk bag inside a large glass bowl and pour mylk from blender into the nut mylk bag tying the top. Gently squeeze the nut mylk through the bag with your hands into the bowl until there is only nut or seed pulp left in the bag.
  5. Pour the nut or seed mylk into a glass bottle with a lid and store in the fridge. Almond mylk will last 4 days; Sesame seed mylk will last 3 days.
  6. Try experimenting with other nuts or seeds in this recipe to find your preference!
  7. YOU CAN USE THE LEFTOVER PULP! Leftover pulp from nut or seed mylk can be frozen for raw recipes, or dehydrated and processed into flour.

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