A Mix of the Best - The Multi-Nut Milk

This nut milk is a simple nut-milk recipe that plays with a combination of different nuts and seeds; all depending on what I have in our jars of nuts and seeds.

Multi-Nut Milk sweetened with one date and vanilla powder

The challenge: Make a fail proof delicious nut-milk with simple ingredients that is without preservatives, gums and other ingredients like the store-bought brands. And, one that can be altered with different spices or flavorings, like cacao and winter spices.

When I went to the grocery store over the weekend, I stood in the milk aisle for a large portion of time reading every label on all the nut-milks that were stocked. While I usually have a go-to brand when I am out of nuts and seeds at home or just do not have the time, I was saddened by the fact that the ingredient list was different. That fact alone gave me the boost I needed to begin making our homemade nut-milk again.

Here are the ingredients we use for our nut-milks, mainly the nuts and seeds we usually keep stocked and their health benefits (including cashews, which unfortunately get a bad rap). Based on this list, choose what works best for you.

*Note: These are only SOME of the health benefits of each ingredient. I hope it inspires you to learn more; especially about the nuts and seeds.

• Almonds: Contains vitamins A, E and D, which help with eye health and healthy skin

• Brazil Nuts: Aids in digestion, helps the thyroid gland function properly, clears skin and helps cellular growth.

• Cashews: Great source of magnesium which helps maintain muscle and nerve health, high in copper which is essential for bone metabolism, and promotes restful sleep

• Hazelnuts: Contains manganese to help detoxify your liver, biotin for healthy cells and to reduce inflammation and flavonoids for your heart and blood pressure

• Medjool Dates: Provides fiber, vitamin A, beta carotene and minerals which all help support digestive health, the reduction of high blood pressure and iron-deficiency

• Pistachios: High in vitamin B6 which has many benefits such as; maintaining cognitive function, boosting immune system and aiding in healthy hormone levels.

• Pumpkin Seeds: Full of minerals and high in zinc, helps reduce inflammation in the body and alkalizing (which detoxifies, improves bone and heart health and aids in digestion)

• Sesame Seeds (black and white): Contains the antioxidant sesamol, which reduces radiation of cells for gentle aging; thiamin for reducing anxiety and stress and oleic acid to reduce bad cholesterol.

• Sunflower Seeds: A good source of minerals, manganese, potassium and iron, which is essential for bone and nerve health and rich in selenium and vitamin E, which has anti-inflammatory effects and helps skin maintain a healthy glow

• Walnuts: Contains anti-cancer benefits from omega-3s and anti-inflammatory enzyme that blocks two genes (BRCA1 and 2), contains melatonin which normalizes circadian rhythms and is high in fiber, protein and healthy unsaturated fats

Why You Need to Soak Nuts and Seeds :

1. Nuts and seeds contain phytic acid, which during the body's digestion process stops nutrients from being absorbed. Soaking nuts and seeds in a warm salty-water solution breaks down phytic acid, making an easier digestible nut and seed with all the benefits.

2. The warm water increases the bioavailability of many nutrients, especially B vitamins. The salt helps activate enzymes which reduce phytic acid.

3. If you eat nuts raw, you can experience an irritable digestive system and a nutrient deficiency.

How to Make Nut Milk

Prep Time: 1 -2 DAYS

Make Time: 30 MINS

Total Time: 24 HOURS and 30 MINS

Multi-Nut Milk Ingredients : (makes about 8 cups)

*Note: I like a more watery nut-milk, so my favorite ratio is a 3-4:1 (water to soaked nuts) but based on your favorite consistency, you might want to add closer to a 2:1 ratio. Also, I am not fan of too much added sweetness, I think the soaked nuts add enough, so you may need to adjust to your taste.

• 2 1/2 cups nuts, soaked overnight with enough filtered water to cover - For this last batch, I added 1/3 cup of walnuts, cashews, brazil nuts, pistachios, pumpkin seeds and hazelnuts and 1/2 cup of almonds

• 1 teaspoon vanilla powder

• 1/2 teaspoon salt

• 1 date, pitted (increase dates or add 2 tablespoons maple syrup or honey for more sweetness)

• ~ 6 1/2 cups of filtered water (more, if needed)

• Additional Variation Ideas: Cinnamon, Nutmeg, Chai Tea Spice Mix, Cacao Powder and Cacao Nibs ** see below for suggestions **

Directions:

1. Add 1 teaspoon of salt to warm water and still until dissolved. *You will use this water to soak the nuts.

2. Place 2 1/2 cups nuts in a container and fill with enough filtered warm water (with the salt) to cover the nuts, cover the container and place in the fridge for at least 24 hours and for up to two days. I like to use the 64 oz. mason jar for both soaking nuts and homemade milk storage.

3. Once the nuts have soaked, drain and rinse the nuts with cold water.

4. Depending on your blender size, you may need to break up the nuts and water in increments. Add a large 1/2 cup soaked nuts to 2 cups water. Blend until the majority of the slivers of nuts appear to be as small as coarse sugar granules.

5. To one of the batches, add 1 teaspoon vanilla powder, 1/2 teaspoon salt and one medjool date, pitted.

6. Repeat step 3, until the soaked nuts are all blended.

7. Pour the blended mixture into a nut milk bag and squeeze the liquid through. Pour mixture into storage container. * Don't forget to taste: Add more sweetness, if desired.

8. Once I pour the nut-milk into the mason jar (makes about 7 cups for me), I top with water to fill the 64 oz. mason jar. Also, I have found that this pour spout lid is very helpful.

9. For the leftover pulp, I usually compost, but you can add to baked goods, smoothies, etc. If you are using for other recipes, freeze until you need and dehydrate to remove the excess liquid (170F for at least 8 hours). I have not had much success in textures of baked goods (other than in a smoothies) using the pulp, so I choose to compost.

If you want to try different flavor creations, to the recipe above, add the following for:

1. Creamy Dreamy Chocolate: Add 3 tablespoons cacao powder, 1/4 cup cacao nibs and 1/4 cup maple syrup

2. Cinnamon Spice: Add 1 tablespoon cinnamon

3. Chai Tea Milk: Add 3 1/4 teaspoon scoops of Blue Lotus Chai and 1/4 cup honey

Enjoy!