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We are so excited to announce that you can now purchase your own copies of The Good, The Bad & The Broccoli and It Came from the Cupboard via the WestBow Bookstore and through major book retailers!

Looking for Recipes? We've got them for you right here!Click Here to check them out!Making Nut & Seed Milks


Making nut milks may seem intimidating for some but they are actually quite simple and easy!   Oh yeah... and this also works with oats!


Step 1:  Soak (Nuts & Some Seeds)

Place the nuts you’ll be using in a bowl to soak, making sure there is enough water to completely cover the nuts by ½-¾ inch.  Soak times for nuts may vary due to size and hardness.  Almonds and Brazils do well to soak overnight.  Cashews only need a couple hours, if soaked at all, and hemp hearts require no soaking.




Step 2:  Drain & Rinse

Drain nuts or seeds and rinse thoroughly, discarding all soak water.



Step 3:  Blend

Place water and nuts into your blender according to selected recipe.  Blend until nuts are all well ground.  I like to give it a little extra time so as to make sure all the nuts are very well broken down to yield a better pulp for use in other recipes.




Step 4:  Strain 

With a Nut-Milk bag:  Place nut milk bag in a medium/large bowl with the opening up.  I like to make sure the stitching is out to make it easier to clear the pulp when done.


With spare fabric:  Place a sieve over a medium/large sized bowl or wide-mouthed pitcher.  Drape a fairly tightly woven piece of fabric over the sieve, being sure that it is large enough to drape over the edges and down the sides of the container.


Once straining method is prepared, pour puree into fabric or nut milk bag.  Pull up on your bag and gently apply pressure to encourage drainage.



Step 5:  Squeeze & Flavor

Be sure to squeeze out as much nut milk as you can!  {Don't just chunk cash in the trash either.  The pulp can be dried in a dehydrator or oven and turned into nut/seed flour and used in other recipes or  as a fiber supplement elsewhere.  See how here.}


You may enjoy your nut milk plain, without any additives.  However, most like to add sweeteners and flavor additives.  Vanilla is most oft used for flavoring nut milks but don’t be afraid to go beyond the basic vanilla.  Cinnamon, chocolate, carob powder are some others that may be enjoyed in a homemade nut milk.  Get creative and enjoy every last sip!






Don't forget to get your FREE Recipe E-Book Quick & Easy Food for Crazy Busy Days!OH!  ...and don't forget your other FREE E-Book The Holistic Summer Survival Guide!


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