Nut Milk Recipe

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You may be thinking to yourself, why didn't I think of this sooner? Thats what I thought when I made my first batch of nut milk. Its super easy and simple to make, and you really don't need that many ingredients. So why do we keep buying store-brand nut milks?! Because its right there when you shop for your groceries? Okay I get it. Its "easier." But let me break it down for you. How much are you spending on nut milk? My boyfriend and I were going through 1-2 half gallons of nut milk a week, and in New York City it costs $5 per half gallon. Equalling $5-$10 of nut milk a week. A half gallon equals 8 cups.

Heres an example of what is costs to make almond milk. 1 pound of raw almonds from trader Joe's cost me $6.99. 1 pound of almonds yields 4 cups. With 1 cup of raw almonds I can make 4 cups of almond milk, so with 4 cups of almonds I can make 16 cups of almond milk! Thats twice the amount of almond milk that I would get for a half a gallon of store brand almond milk that used to cost me $5. Lets compareStore brand almond milk filled with harmful chemicals and additives cost me $5 for 8 cups. My homemade, pure, all-natural almond milk costs me $3.50 for 8 cups. WIN! Yes, different nuts vary in price, but I'm sure you will make almond milk the most, because it's super versatile. However, I tried experimented with making pistachio milk! I know right?! Sounds amazing, and it was! Super creamy, with a hint of pistachio flavor, and it came out a beautiful creamy pastel green. Many almond milks contain a harmful ingredient that you should look out for called carrageenan. Carrageenan, which has no nutritional value, has been used as a thickener and emulsifier to improve the texture of ice cream, yogurt, cottage cheese, soy milk and other processed foods.  

Research has shown that exposure to carrageenan causes inflammation and that when we consume processed foods containing it, we ingest enough to cause inflammation in our bodies. All forms of carrageenan are capable of causing inflammation. Chronic inflammation is a root cause of many serious diseases including heart disease, Alzheimer's, and Parkinson's diseases, and cancer. When laboratory mice were exposed to low concentrations of carrageenan for 18 days, they developed a "profound" glucose intolerance and impaired insulin action, both of which can lead to diabetes.

This is extremely scary to learn, when carrageenan is being added to so many processed products on the market and it being consumed unknowingly. We think almond milk, a great milk alternative, yes. But companies still find a way to sneak in harmful ingredients into our products and body's. Would you consume something that could potentially cancer or diabetes? I didn't think so. If you do have to buy store brand almond milk, I recommend buying Silk's Unsweetened Original Almond Milk, because this does not contain carrageenan. But if you have the time, make it yourself! It tastes so much better, is better for you, and cheaper! Really can't go wrong!

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Yields 4 cups

Ingredients: 

  • 1 cup nuts (almonds, pistachios, walnuts,  or hazelnuts)
  • 4 cups boiling water
  • 1/2 tsp salt
  • 1 tbsp maple syrup or 1 large date  (optional)
  • 1 tsp vanilla extract (optional)
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1. Soak 1 cup of nuts for at least 12 hours in water.

2. Drain water that the nuts were soaked in.

3. Boil 4 cups of water.

4. Add the soaked nuts and 4 cups of boiling water to blender with salt, and sweetener (maple syrup or date), and vanilla extract if you like.

5. Blend until nuts have been liquified.

6. Strain mixture in a bowl with a fine strainer or cheese cloth to separate milk from the nut meat.

7. Store nut milk in mason jar, and use within 3-4 days.  

Blueberry Lemon Coconut Oatmeal

photo 3 copy I hate to say it, but I think I was on banana overload. So I decided to switch it up a bit this morning and opted for a summery oatmeal recipe! Breakfast is my most favorite meal, because you can mix and match so many ingredients in so many different ways, especially in oatmeal and smoothie recipes. Wouldn't you agree?

I told you a while back about my cleansing experience with my naturaopathic doctor and all the supplements he recommended for me to take and foods to eat to help with imbalances in my body that were causing me to gain weight in my mid-section (like many women) and have horrible outbreaks of tonsillitis. I've really seen improvement! Its kind of crazy to experience how healing natural medicine is first hand! After my liver/gallbladder flush and coffee enema regime my digestive system is completely healed. I went into his office yesterday and asked why I never feel full anymore, and he told me its because I'm actually digesting my food properly when it enters my system. It no longer sits in my stomach and weighs me down with a full sensation. Which I have to say is kind of crazy, but I also don't feel hungry at the same time, so its not like I want to eat all day. I remember feeling bloated and having  stinging stomach pains by the end of almost every day this time last year, and not knowing why, because I thought I was eating a "healthy" diet. But now, the significant improvements I've experience first hand, surpass anything I could have imagined, and its just getting better!

Also, because of the gallbladder/ liver flushes and coffee enemas, I've gotten rid of most of the antibiotic residue that was left in my system from over the past 5 years. And I was taking a lot of antibiotics to heal my tonsillitis. This not only has improved my digestion but has also allowed my hormones to become more balanced and I can now lose weight more easily around my mid section. I used to work out like crazy not knowing why I could shed pounds everywhere else but not mu mid-section! Now I know why, and it feels so great to not have to stress about working out and see improvements in my body! I will be doing more coffee enemas and one more flush to improve this even more, and can't wait!

I use a lot of Premier Research Labs products, and highly recommend their probiotics. They aren't processed and are vegan and gluten-free. Their products are as pure as they come, and extremely healing.

This recipe reminds me of blueberry pie. Its filled with sweet blueberries, and the lemon juice and rind add the perfect amount of tartness. The shredded coconut adds a creaminess and nice bite to this recipe. The toppings really bring the oatmeal together!

Hope you all are having a great healing summer!

Blueberry Lemon Coconut Oatmeal

Yields 2 servings

Ingredients:

  • 1 cup blueberries
  • Juice of ½ lemon
  • 1 cup oatmeal (I use gluten-free oatmeal)
  • 2 cups unsweetened almond milk
  • 1 TBSP maple syrup
  • 2 tsp grated lemon rind
  • 1/3 cup shredded coconut

1. Simmer blueberries in lemon juice, lemon rind, and maple syrup for about 3-4 minutes.

2. Add in oatmeal, and almond milk.

3. Cook on low heat stirring frequently until oatmeal is fully cooked and has a creamy consistency.

4. When oatmeal is fully cooked, take off of heat and mix in the shredded coconut.

5. Add your favorite toppings! I topped my oatmeal off with chia seeds, fresh blueberries, raw almonds, shredded coconut, and a dollop of my favorite almond butter!

Banana Almond Butter Nice-Cream

photo copy 2 This recipe is called “nice-cream” for a reason. It’s hot outside, but that doesn’t mean you have to reach for a pint of Ben and Jerry’s ice cream. Nice-cream is nice to you. You won’t feel bloated, heavy, or guilty after eating it! The base is banana, and thats what gives it a richness and creaminess similar to milk based ice creams. Also, making this at home yourself, you know and are in control of what goes into your bowl and body. It’s so simple and easy to make! Banana nice-cream is versatile too. You can mix in any frozen berries of your liking, dates, dark chocolate, shredded coconut, cocao nibs, get creative! For this recipe I chose to use what I had in my kitchen, and it didn’t disappoint! So I chose to mix my nice-cream with almond butter and crunchy raw almonds.

Ever since I have become a Holistic Health Coach, all my friends ask me, “do you ever eat anything unhealthy?” My philosophy is that you shouldn’t stress about eating a certain way, it should be manageable and good for you, and it shouldn’t take over your life and your thoughts. I’ve learned to listen to my body and manage my cravings. Now when I crave sugar, I reach for a banana and top it off with nut butter and cinnamon, or a piece of 72% dark chocolate. These have become my guilty pleasures, and in the summer my favorite is icy cold banana nice-cream!

It’s not about withholding from your cravings, its about listening to what your body is telling you that you need. Under stress you may want to eat more, and more unhealthy foods, like fried, processed, and sugary foods. But instead, reach for a handful of nuts, or fruit. Don’t fill your body with food that will make you feel worse. It takes time to have this control, but I recommend always having healthy foods that you love on hand. Don’t allow yourself to be tempted by that candy bar or chips by having them at home. Revamp your pantry and kitchen into a beautiful healthy food sanctuary, where you go to nurture your body, not abuse it. When you do this, and stock up on fresh fruits and vegetable, nuts, and dried fruits to snack on, you become in control of your food options and can manage your cravings more easily because you are introducing new temptations into your life, like oatmeal, dark chocolate, and peanut butter and banana on toast.

I hope this recipe becomes one of your guilty pleasures to reach for in the summertime, and get creative with the flavors!

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Recipe:

Yields: 2 servings

3 ripe bananas sliced (frozen overnight) 2 large TBSP almond butter (I used Justin’s Maple Almond Butter) 4 TBSP unsweetened almond milk 1/4 cup raw almonds 1. Freeze sliced banana overnight.

2. Place banana, almond butter, and almond milk into food processor or good quality blender and blend until smooth and creamy. You may need to add more almond milk, but add in a TBSP at a time until it reaches a smooth consistency.

3. Top off the nice-cream with roughly chopped raw almonds, and enjoy!