How-to Make Nut Milk

by tastyyummies

Tutorial Tuesdays // Tasty Yummies

How-to Make Homemade Nut Milk

How-to Make Nut Milk

I am super excited to share this tutorial with you guys! Many of you have asked for a tutorial on  nut milks, since I started the Tutorial Tuesdays Series. I have been making my own nut milks for quite a few years now. Once I realized just how simple it was, I have made a quart of almond milk nearly every single week.

I also love making variations on the flavors, at least once a month I make a quart of raw cacao almond nut milk. It’s the perfect sweet treat for me.

Much like my nut butter post, this is a general overview on how to make nut milks, but really the sky is the limit. If you have a favorite nut – I say MILK IT! As with the nut butters, I recommend soaking your nuts first, but for nut milks dehydration isn’t necessary, so it’s that much easier. Below you will find a chart on soaking times for various milks.

What Nuts Can You Milk?

First of all, let’s just get all the giggles out now. Sooo many amazing innuendos when it comes to nut milks. Oh, and guess what? It doesn’t get old. Everytime I pull my nut bag out. A good laugh is had! Anyhow - I myself have made nut milks from almonds, cashews, hazelnuts, macadamia nuts and pistachios, but from what I understand the same rules apply no matter what nut you choose, so you can create nut milks from any of the other nuts listed below and likely many others, too. FYI macadamia nut milk is amazing, so rich and full of incredible flavor, but literally it may be the most expensive nut milk you can make. I made a batch for this testing and I kinda wish I hadn’t. It was so good.

A Guide to Soaking Nuts for Nut Milk

How & Why to Soak Your Nuts

Why I Choose to Soak: Most nuts, seeds, grains and beans are covered in natural chemicals – enzyme inhibitors and toxins – that protect them while growing, both from sprouting prematurely and also from predators. These nutritional inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. Once harvested, those same chemicals, the major one being phytic acid – are indigestible to the human body and must be broken down before consumption. When food containing phytic acid is consumed, the acid combines with important minerals like calcium, magnesium, copper, iron and especially zinc in the intestinal tract and blocks their absorption which inhibits our digestive systems’ ability to break the nut down properly.

The very simple process of soaking releases these chemicals, helping you to absorb your food’s essential minerals and nutrients. Additionally, by soaking the nuts with the removal of these nutritional inhibitors and toxic substances, the flavor and taste is much more ideal and appealing.

To summarize: Soaking nuts makes them easier to digest and improves their flavor.


How-to Make Homemade Nut Milks

How-to Make Nut Milk

1) Soak your nuts in filtered water for the appropriate time, drain and rinse.

How-to Make Nut Milk

2) Blend your soaked nuts with filtered water, adding in any flavorings you would like.

How-to Make Nut Milk

3) Pour into your nut milk bag and squeeze. Separating the pulp from the milk. [click to continue…]


The Blender Girl Cauliflower Soup

I am super excited to be sharing with you guys today, one of my favorite new cookbooks, The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts & Drinks. This drool worthy masterpiece is the debut cookbook from the beautifully talented Tess Masters, aka The Blender Girl. This comprehensive cookbook releases tomorrow and it is chock full of 100 gluten-free and vegan recipes!

I met Tess last month at Expo West and I knew immediately when I saw her shining smile and welcoming presence, that she was someone I could totally get down with! Tess is a health-conscious blogger with a love for food very much like my own. The recipes in her brand new cookbook are all plant-based and gluten-free and each one is created with the intent to not only tantalize your taste buds but to also nourish your body and your soul. I have already bookmarked several of these amazing recipes to make over the next few weeks! I cannot wait to cook my way through this beautiful book.

The Blender Girl: Super Easy, Super Healthy, Meals, Snacks, Desserts & Drinks

The Blender Girl Cookbook is loaded with nutrient-dense recipes that run the gamut of creativity. Sure there are the traditional blenders recipes you’d expect to see in a cookbook like this, such as smoothies, sauces, juices and soups but Tess takes what a high speed blender can do, to new limits creating recipes like:

A Flourless Triple-Pecan Mousse Pie

Creamy Mushroom Stroganoff

Pad Thai

Chai Rice Pudding

Vegan Cheezes

Watermelon Gazpacho

Alkaline Tacos

Tons of various salad dressings, dips, sauces and so so much more.

[click to continue…]


Photo Fun Day Friday

by tastyyummies

Hey friends!! Happy almost weekend and happy April to you all! ;) I hope the spring is finally starting to show itself for you, wherever you are!! Here in Southern California, we actually had a chilly week and it was so welcomed and lovely! Here’s some photos from the last few weeks over here in my world! What’s going on in your world currently?

Photo Fun Day Friday
I was so super excited to get my hands on the beautiful new Oh She Glows Cookbook from Oh She Glows. As a fan of Angela’s blog for many years, I was really anticipating this book and it certainly lives up to the hype. So many wonderful vegan recipes!

Photo Fun Day Friday
My handsome Jpeg

Photo Fun Day Friday

I am just loving my new Little Moments mediation cards from the beautiful Kristen Hedges. They are currently sold out, but keep checking back, she will have them in stock again soon, I am sure.

Photo Fun Day Friday
I love getting letters from my niece, Teagan and nephew, Noah – back home in NY. This time around I got a beautiful new photo of Teagan, taken by Buffalo Baby Photography  my friend Jess’ brand new business. How adorable is she??

Photo Fun Day Friday
A recent haul from our gardens!! Loquats and avocados.

Photo Fun Day Friday
Got an advanced copy of the Blend Girl’s new book that officially releases on 4/8. Look for my full review and a giveaway this weekend!

Photo Fun Day Friday That’s me, just hangin’ out at the Pixies Hollow at Disneyland ;)

Photo Fun Day Friday
Some new tea towels hubby and I designed and hand silkscreen printed, they are also available as 8×10 prints. All are available in the Tasty Yummies store, now.

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Grilled Asparagus Spring Salad with Meyer Lemon Shallot Vinaigrette (Gluten-free and Vegan)

Spring produce honestly makes me giddy. I get school girl crush excited to stroll the aisles at the farmers market and my favorite organic grocery store and it feels like Christmas morning every Wednesday when I open the CSA box that our farmer drops off and I get to look inside. I am not sure how you feel about it, but I seriously think all of this fresh green goodness is definitely worth celebrating.

Grilled Asparagus Spring Salad with Meyer Lemon Shallot Vinaigrette (Gluten-free and Vegan)

One of my absolute favorite in season vegetables is asparagus. I am not joking when I tell you I consumed about 3 lbs of it myself in a 24 hour period, one day last week. I love it. My two favorite ways to enjoy it is roasted in the oven and grilled. The smokey flavor and those char marks from the beautiful caramelization of the natural sugars are just perfection.

Oh and I personally find just picking those spears up with my hands and enjoying them, sans silverware, only enhances all of this! Try it, you’ll see. [click to continue…]

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