Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!

This section is for adding you favorite recipes for nut & seed milks.

Views: 1479

Replies to This Discussion

Ultra Vanilla Tiger Nut Milk Recipe from Heidi & JS Olander

Tiger nuts are really the tuber of the plant cyperus esculentus. They have a pretty good nutrient profile and are an excellent addition to any healthy conscious person's diet.
"Nutritious product with a high energy content (starch, fats, sugars and proteins), rich in minerals such as phosphorous, potassium and vitamins E and C. Also high in oleic acid." - RawGuru.com
They are a delicious nut that are very similar to an almond in flavor. However, they are best used as a nut milk. If you eat them straight they are extremely fibrous and don't taste too good.

So, with that said, we're going to give you an awesome nut milk recipe using Tiger Nuts. When you get this raw food newcomer into your kitchen, you will now know the best way to use it!

Before starting, make sure you soak your Tiger Nuts overnight in the purest water you can find.

Ingredients:
4 oz of tiger nuts, soaked overnight in clean water
1/2 tsp vanilla extract
One whole vanilla bean
10 drops vanilla creme stevia
1 1/2 tbsp liquid coconut oil
1 1/2 tsp sunflower lecithin
pinch of celtic or Himalayan sea salt
1 tbsp clear agave or sweetener of your choice to taste

Directions:

Melt coconut oil using two small bowls that fit on top of each other. Put very hot or boiling water in the bottom bowl and your coconut oil on the top bowl. Allow the coconut oil to melt until it's fully liquid.

Put the pre-soaked Tiger Nuts in the blender and fill the blender with pure water halfway. Blend on high for 1 minute. Strain through a nut milk bag.

Put in vanilla extract, vanilla bean, vanilla stevia, salt, lecithin, and agave. Blend on high for 30-45 seconds until vanilla bean is completely broken down. Turn on low and slowly drizzle in coconut oil.

Strain one more time through nut milk bag to make it extra silky.

Taste to make sure it's just right and adjust to your liking.

Fully enjoy probably the best nut milk you've ever tasted!
In the Culinary Center,
Rhio discusses some of the negative effects of consuming dairy, as well as providing delicious and satisfying substitutes... dairy-like foods made from nuts, seeds, vegetables and herbs to provide a means for people to transition off of dairy successfully.
I just had a big mistake turn into a good thing. I tried making chia pudding, but I put in too many chia seeds (should use 1/3 cup chia to 2 cups water), I found the right ratio after I had already soaked them and the spoon could stand straight up in the gel that resulted. After adding more water, I added cacao, maca, agave and suffice it to say I hated the result. I stored it in the fridge to see if I could use it in smoothies. Well this morning I wanted some 'hot chocolate' so I heated up some almond milk to a warm temperature and added two teaspoons of the concoction in the fridge. It turned out great and I'm sipping on it now. I'll be adding it to smoothies but next time I'll use the correct ratio of chia to water and that way this jar won't take up space in the fridge which I need for all the raw stuff. If anyone has a chia seed chocolate mylk recipe, I'm all ears or is that eyes.
Oh yum! This is one of my favorite foods.

Almond/Banana/Cacao/Vanilla Mylk
Soak 1 cup almonds, make mylk after soaking
2 bananas
1 heaping Tbls Cacao powder (I've used nibs, they work well, changes the texture)
1 Tbls Vanilla (you could get creative and scrape beans)
Add agave to sweeten (I don't use it)

Blend and enjoy. This recipe can be found in different variations throughout the web. I also have added kale to get some greens in - it's a fun base to experiment with. So darn YUMMY.
Posted by RFR member Stephany S:
Why go through the hassle of making a nut milk you ask?

When you remove the pulp from the mixture you're left with all the nutrition and less of the fat, read: nutty taste, lots of zinc and easy on digestion. You can also add all sorts of flavoring items to nut milks like goji berries, vanilla, maca, lacuma, mesquite, dates, etc. etc. etc.... you get the idea. Because the nuts/seeds are blended and the fibers removed they make for easier combing with fruits, did someone say strawberry almond milk?

Here are some easy to follow steps for making a nut or seed milk:

Tools: blender, cheese cloth, nut milk bag or fine mesh strainer, bowl or jar

Recipe: 1 c. soaked nuts or seeds, 3 c. water

1. blend nuts and water until all particles are broken down and you are left with a frothy mixture.

2. rubber band your cheese cloth over the opening of a jar or bowl. If you're using a nut milk bag you'll just need to pour the contents of your blender in and squeeze until no more fluid comes out.

3. Drink! or you can flavor it according to your own preferences, medjool dates work well.

- Nut milks keep for several days, not that they'll last that long.
- Don't forget, you can use the pulp in recipes or to make ice cream!
- And a last note, for all you cheaters out there, you can also use a nut or seed butter instead of whole nuts/seeds.. just blend, viola, done.
Hi everyone.......

Almost everynight me and one of my daughters makes enough nut milk for the next day. Here is the recipe that we use.

1 cup Brazil nuts
4 cups of water
6 dates
1 tsp (or a little more) of vanilla
a pinch of sea salt

blend in blender and then strain..

Because of the size of my family I have to double this.

Peace,
Star
Cashew Milk by Ani Phyo

Brigitte is speaking in our Media Room also...Click Here!</</a>b>
Here are some smoothies from my class last night

Vanilla Bean Shake
Mathew Kenney 105degrees Global, LLC

4 cups frozen chopped banana (about 4 bananas)
4 teaspoons vanilla extract
1/2 vanilla bean, scraped
2 cups almond milk
1 pinch of sea salt

Blend all ingredients

Strawberry Banana Shake
Mathew Kenney 105degrees Global, LLC

5 cups frozen strawberries
2 cups frozen bananas)
1 1/2 cups almond milk

Blend all ingredients

Chocolate Cherry Shake
Mathew Kenney 105degrees Global, LLC

2 cups frozen cherries
2 cups frozen bananas (or 2 fresh bananas)
1/4 cup cacao nibs (or cacao powder if you want a smoother texture)
1 cup coconut water
1 tablespoon agave
1 teaspoon vanilla extract
1 pinch of sea salt

Blend all ingredients

Mint Cacao Cooler
Mathew Kenney 105degrees Global, LLC

1/2 cup young coconut meat
1/4 cup agave
1.2 vanilla bean, scraped
1/4 cup cacao nibs or cacao powder
2 cups almond milk
10 fresh mint leaves

Blend all ingredients
And here are some superfood smoothies

Spicy-C with Goji Berries
Mathew Kenney 105degrees Global, LLC

1/2 cup goji berries, soaked
2 1/2 cup frozen mango chunks
1/2 cup young coconut meat
juice from 6-8 oranges
2 pinches cayenne
1 pinch of sea salt

Blend all ingredients

Curious George with Coconut Butter and Banana
Mathew Kenney 105degrees Global, LLC

4 cups frozen pineapple chunks
1 frozen banana
1 cup young coconut meat
2 tablespoons agave
2 tablespoons coconut butter
2 cups coconut water
1 teaspoon vanilla extract
1 pinch of sea salt

Blend all ingredients

Thai Green Smoothie with Spirulina and Coconut
Mathew Kenney 105degrees Global, LLC

4 cups frozen pineapple chunks
1 frozen banana
1 cup young coconut meat
2 cups packed spinach
2 tablespoons agave
2 tablespoons coconut butter
2 cups coconut water
1 teaspoon spirulina
1 thai green chili, seeds removed
1 teaspoon vanilla extract
1 pinch of sea salt

Blend all ingredients

Banana Almond Buttercup with Maca.
Mathew Kenney 105degrees Global, LLC

4 cups frozen chopped banana (about 4 bananas)
1/2 cup cacao nibs (or cacao powder if you want a smoother texture)
1 tablespoon almond butter
1 teaspoon ground cinnamon
2 cups almond milk
1/4 cup agave

Blend all ingredients

Hello everyone.  After watching Michelle K's video on making almond milk, I just had to try it myself.  So here are the ingredients, and how I prepared them

 

1 & 1/2 C. of raw soaked almonds

4 Cups of water (I filter my water)

1/2 of a large banana

about a tsp of vanilla (more or less to flavor to your taste)

 

Put almonds and water in a blender, and blend for about 2 minutes.  Now I don't have a nut milk bag, so I used a wire mesh strainer, lined with cheese cloth.  I poured half he mixture in, let it strain, and then gathered up the edges of the cheese cloth and gentle squeezed it, over the strainer until all that remaind was a mushy pulp with no more liquid draining out, and did the same with the rest of the mixture, of course using an new cheese cloth.  I discarded the pulp, because I don't have a dehydrator yet, or I would've saved the pulp to make almond crackers or something.

Pour the strained mixture back into the blender, and add 1/2 of a large banana, and vanilla flavoring.  Mix for about 40 seconds, and you have a beautiful frothy almond milk.



Jenine said:

Here are some smoothies from my class last night

Vanilla Bean Shake
Mathew Kenney 105degrees Global, LLC

4 cups frozen chopped banana (about 4 bananas)
4 teaspoons vanilla extract
1/2 vanilla bean, scraped
2 cups almond milk
1 pinch of sea salt

Blend all ingredients

Strawberry Banana Shake
Mathew Kenney 105degrees Global, LLC

5 cups frozen strawberries
2 cups frozen bananas)
1 1/2 cups almond milk

Blend all ingredients

Chocolate Cherry Shake
Mathew Kenney 105degrees Global, LLC

2 cups frozen cherries
2 cups frozen bananas (or 2 fresh bananas)
1/4 cup cacao nibs (or cacao powder if you want a smoother texture)
1 cup coconut water
1 tablespoon agave
1 teaspoon vanilla extract
1 pinch of sea salt

Blend all ingredients

Mint Cacao Cooler
Mathew Kenney 105degrees Global, LLC

1/2 cup young coconut meat
1/4 cup agave
1.2 vanilla bean, scraped
1/4 cup cacao nibs or cacao powder
2 cups almond milk
10 fresh mint leaves

Blend all ingredients
I adore mint!  I will definitely try this recipe!

RSS

Fresh Eats Inspiration

Grab Your Copy

© 2017   Created by Penni.   Powered by

Badges  |  Report an Issue  |  Terms of Service