For years, I was a huge milk drinker. Little did I know that milk was wreaking havoc on my body. I suffered from severe adult acne (among other things) and no medicine or over the counter solution ever came close to treating the issue. It wasn’t until I removed dairy, gluten and highly processed foods that it actually cleared up.

Back then, I couldn’t understand how one could just give up milk. What was I going to drink with cookies and what about coffee? Well, I can honestly say now, that nut mylk has been the perfect replacement. It didn’t take long, however, to realize that store-bought nut mylk was a concern. Those aseptic mylk packs typically contain preservatives and additives (even the organic brands) that we’re simply better off not consuming. Plus, once you have fresh nut mylk, you’ll notice the strange cardboard-like taste that comes along with those shelf-stable containers.

Since you control what goes into homemade nut mylk, it’s free of all the added questionables – and ultimately tastes better. You can feel good giving it to your kids, adding it into smoothies or having an iced cold glass with a Maple Chocolate Chip Cookie Bar (page 165 of cookbook).

Reprinted from “Good Food for Everyone: Farm Fresh Clean Eating“

Almond & Coconut Mylk

gluten, grain, soy & dairy free
vegan, paleo
yields 1 quart

Almond Mylk

Homemade almond mylk is delightful. It’s creamy, delicious cold and can replace regular milk in any recipe. Make it strawberry, chocolate, dunk a cookie or pour over Vanilla Maple (Oatless) Granola (page 145 of cookbook).

Use This
1 cup (6oz) raw almonds
1 teaspoon sea salt
4 cups filtered water (plus more for soaking nuts)

Do This

1. In a small bowl, add almonds and salt. Fill with filtered water; cover and soak 8-12 hours (or overnight). When finished, discard soaking water and rinse almonds well.
2. In a blender, add 4 cups filtered water and rinsed almonds. Cover and blend on high for 1-2 minutes.
3. Over a medium bowl, strain mylk through a nut mylk bag, squeezing to remove all liquid.
4. Transfer strained mylk into glass jar; cover and keep in fridge. Best within 5-7 days (shake before using).

Coconut Mylk

Perhaps just a tad creamier than almond. One of the easiest mylks to make since no soaking is required. Great in tea and coffee and perfect for cream based soups.

Use This
4 cups filtered water
1½ cups (4.2oz) unsweetened shredded coconut

Do This

1. In a blender or Vitamix, add filtered water and shredded coconut; cover and blend on high for 3-5 minutes (or until blender feels warm).
2. Over a medium bowl, strain mylk through a nut mylk bag, squeezing to remove all liquid.
3. Transfer strained mylk into glass jar; cover and keep in fridge. Best within 5-7 days (shake before using).

 

Make it vanilla: Add 1 teaspoon vanilla extract; or for a real treat, 1 teaspoon vanilla bean powder.

Make it sweet: Add local honey, maple, coconut sugar or medjool dates to taste.

 

Quick Tips: Soak your nuts, as it releases enzyme inhibitors (phytic acid) and makes nutrients and minerals more bio-available to your body. When food containing phytic acid is consumed, the acid combines with calcium, magnesium, copper, iron and zinc in the intestinal tract and blocks absorption which inhibits the digestive system’s ability to break the nut down properly.

Keep Soaked Nuts on hand: If you’re making almond mylk on a regular basis, soak and freeze your nuts ahead of time for future use. After soaking, drain, spread out on a baking sheet and freeze for 2-4 hours. Then, place in freezer safe bag and store for up to 6 months. When ready to use, simply shake up bag to loosen and use. No need to thaw as the high oil content prevents a deep freeze  – a true time saver.

 Got pulp? Yes, you do. Two choices – compost it or use it to make cake, cookies, hummus or crackers. Visit our Pinterest board, “Got Nut Pulp?” for inspiration. In the meantime, store in fridge (up to three days) or in freezer.

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