Nut and seeds milks are very simple to make and take all of 30 seconds. Blend a handful of raw hemp seeds and two cups of fresh clean water until smooth and creamy, about one minute.
If you don’t like the fibre in your nut milk (it’s kind of chalky) just filter the milk through cheesecloth or a nut milk bag, which you can purchase at a health food store, although it’s better to drink it too as its full of fibre, minerals and protein. You can also pour the milk off the top from the blender and place it in a jar. Use the remaining fibre in a smoothie by adding more water, a banana (or other fresh or frozen fruit like mango, pineapple, apple, pear, or any type of berry), a large handful of fresh leafy greens and a knob of fresh ginger root.
Keep your nut milk refrigerated. It will only last one or two days in the fridge, so use it up.
Use fresh, raw nut or seed milk in a glass by itself, in a smoothie to keep you from getting hungry longer, in cream soups, or in any recipe that calls for milk.
What kind of nuts or seeds can you use?
Macadamia nuts are great for nut milks because they make the smoothest, creamiest milk, but they are also the most expensive and hard to find.
Another favourite is creamy raw cashew milk, or almond milk made from slivered almonds, so you don’t have to soak the acidy skins off.
One of the healthiest milks is from hemp seeds, which have a balanced ratio of omega fats. Others seeds work well too, sunflower, pumpkin, even sesame seeds can be made into milk.
The only criteria are that they are raw, and if they have skins, like whole almonds and walnuts, that they are soaked for three or four hours first. Soaking removes hard-to-digest enzyme inhibitors that coat most nuts and seeds, and makes your nut milk much more palatable without bitter skins.
Cocoa: Warm it with a spoonful each of organic fair trade cocoa and unpasteurized honey.