Saturday, September 20, 2014

Goji Nut Mylk

January 4, 2010 by  
Filed under Food & Recipes

Goji Sesame MylkYou are in for a real treat as nut “mylk,” an alternative to dairy milk is indulgently delicious, super easy to make and loaded with beneficial vitamins, minerals and EFA’s.  Almonds are the most popular nuts to use for mylk it seems, but there are many other options to explore.  Enjoy my current favorite recipe below, and some other nut mylk ideas for your own creations and inspirations.  Please share your recipes if you come up with something fabulous!  Enjoy!


Goji Nut Mylk

4 cups water
1/2 cup almonds
1/2 cup brazil nuts
1/4 cup hulled hemp seeds
1/4 cup MILA seeds (optional)
1/4 cup goji berries
2 teaspoons vanilla extract (Frontier has a non-alcoholic version)
1 pinch pink crystal salt

1) Soak organic almonds, brazil nuts and goji berries overnight in purified water.
2) Rinse nuts and gojis.
3) Put all the ingredients in a high speed blender and blend until smooth.
4) Strain through a nut milk bag or fine mesh strainer for a smoother and creamier texture.

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Serving Ideas:

Drink any time of day or night.  Add to tea in place of dairy milk.  Use as a base in smoothies.  Great in cereals!

Storage: Store in a glass jar in the refrigerator for up to 4 days. Shake or stir before serving.

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Other nut milk ideas

1) Try using 3 cups of water to 1 cup of nuts and seeds for a thicker mylk.

2) Try the following nuts and seeds: almonds, brazil nuts, hazelnuts, pistachios, walnuts, pecans, macadamias, pine nuts, chia seeds, sesame seeds, hemp seeds, sunflower seeds… (Steer clear of peanuts and cashews as they are high in mold, and most soybeans are genetically modified).

3) Add sweeteners such as raw honey, stevia drops, dates or lucuma.

4) Add coconut butter or a high quality lecithin powder for a richer creamier mylk.

5) Add natural flavorings such as vanilla or almond extract.

6) Add raw cacao powder if you dare, but don’t get too hooked on chocolate as it is high in caffein and other stimulants.

*Photo and recipe inspiration by Jia Patton

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