NuThe concept of bio-individuality comes up with every client I meet and each talk I give. Each of us is unique in our make up and circumstances that there is not a one sized fits all program or food list that works for everyone. Are you familiar with the saying “One man’s meat is another man’s poison”? That’s what I’m talking about here. So while eggs may be the perfect food for one person, they could be totally inflammatory to someone who can’t digest them. Ok, you may now be wondering how this has anything to do with Nut milk or coconut milk!
As bio-individual as we all are, I confess that somewhere along the lines in working with me, I typically put most of my clients on a blood sugar control diet. On such a protocol I have people eliminate all grains, sugar, starchy vegetables, legumes, refined foods and dairy. What that leaves you with is meat, vegetables, healthy fats, a little fruit, nuts and seeds. Now this is where nut milk and coconut milk come into the picture. They are creamy nectar, especially when you’ve cut out everything else! I know there are plenty of boxed alternative milk (soy, rice, hemp, almond, coconut, etc) products on the market, the alternative milk business is huge these days. However, most of them have added sugar and fillers, are not ideal and taste nothing like the real thing. Plus, once you make them yourself, you will realize how quick and easy they are to make, delicious to taste and you will never look back.
All you need is a blender and a nut milk bag and you’re good to go!
1 cup raw almonds, soaked in water
2 - 3 cups filtered water
2 - 3 pitted Medjool dates, to taste (optional)
1 whole vanilla bean or 1/2-1 tsp vanilla extract (optional)
¼ tsp cinnamon (optional)
small pinch of fine grain sea salt, to enhance the flavour
• Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
• Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.
• Blend on highest speed for 1 minute or so.
• Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk.
• Pour into a glass jar to store in the fridge for up to 3-5 days. The milk separates when sitting so give it a good shake before using.
*Notes: You can also use another sweetener of your choice like raw honey. Same goes for nuts - you can use walnuts, cashews or brazil nuts (adjust soaking time depending on your nut choice). You can also use more or less water to nut ratio depending on how rich/watery you like your milk.
1 cup unsweetened organic shredded coconut
2 cups boiling water
pinch of sea salt
1 or 2 pitted Medjool dates, to taste (optional)
• Place ingredients in your blender and process for 2-3 minutes.
• Follow the above directions. Also take a look at the notes for adjustments.