Nut mylks

[Jax]

Just starting off a thread on nut mylks as it came up today on how to make them, I'll post a recipe tomorrow, Karen can you put your instructions up for the coconut mylk please?? ;)

Meanwhile here's a link to the bags (http://www.rawinuk.com/showthread.php?p=678#post678) that Karen suggested for making the mylk.

[Jax]

OOOPS how time flies with endless physio appointments, doctors visits and TENS machine times :rolleyes: I'd like to say that I rue the day that woman crashed into me, but I can't because I'd never had had this time to set this site up and help those that I have (many thanks to those that have taken time to say that this site has been of help :708: )

Right onto Nut Mylks, why the 'Y'?? It just helps to differentiate from the SUKD and SAD dairy that we've all grown up with ;)

So the following information has been adapted from my Spring 2008 edition of Get Fresh;

Basic Almond Mylk
1c of almonds soaked in water for at least 8 hrs
3c of fresh filtered water

Discard the soak water then rinse almonds. Blend together with the fresh water. If using a sieve or strainer, position it well over a bowl or large rimmed jug and use a spoon to press the liquid through. If using a nut mylk bag, place it around the top of the jug or bowl before pouring the liquid into it. When the bag is about 2/3 full, close the top of it and squeeze the liquid through, continue until no more comes out.

Mylk is now ready to drink or use as a base for example in a smoothie, I did an almond mylk and sprinkled cinnamon over the top, it was YUM :9511:

Ready in Seconds Raw Mylk

1 tbs Raw almond butter
1c of filtered water

Blend ingredients together and you're done! Can be done with any raw nut or seed butter such as tahini, cashew or macadamia butter.

Notes;


you don't have to soak the nuts or seeds, however soaking does help with digesting them as it releases the enzyme inhibitors and softens them up for a smoother consistency.
you can make the mylk watery or creamy as you like, just adapt the proportions of nuts/seeds to water.
you can make whipped cream if you blend soaked cashews or macadamias with an equal volume of water.
you can use pecans, alomnds, cashews, macadamias, sunflower or pumpkin seeds, however hemp, sesame and brazil can make a more distinctive "love it or hate it" flavour!
you can add coconut butter, vanilla, carob, mesquite, agave. Or flavour with maca, algaes or green supplements.

[Jax]

All recipes make 4 servings and from her Raw Food Kitchen book (http://www.rawinuk.com/showthread.php?t=66);

Almond Nog

1c of almonds (soaked if wanted)
1/2c pitted dates
1/2 vanilla bean
1tsp grated nutmeg
3c of fresh filtered water

Blend all ingredients until smooth. Will keep in fridge for up to 4 days.

Brazillian Carob Shake

1c of brazil nuts (soaked if wanted)
1/2c pitted dates
1 vanilla bean
1tbsp raw carob powder
3c of fresh filtered water

Blend all ingredients until smooth. Will keep in fridge for up to 4 days.

Fuzzy Navel

2 oranges, peeled, seeded and sectioned
1c of pecan nuts (soaked if wanted)
1/2c pitted dates
1 vanilla bean
1c of fresh filtered water

Put oranges in blender first, then pecans, dates, vanilla and water. Blend until smooth. Will keep in fridge for up to 3 days.


Beautifying Pumpkin Mylk

1/2c of pumpkin seeds (soaked if wanted)
1/2c pitted dates
1/2 vanilla bean
1 pinch of sea salt
5c of fresh filtered water

Put pumpkin seeds, dates, vanilla bean, salt and water in the blender and blend until smooth. Will keep in fridge for up to 4 days.

[karen @rawchocolateheaven]

equipment 1 blender - 1 knife - 1 fine mesh bag (my favorite are the yellow bread bags from sunnyfields) 1 potato peeler

crack open a BROWN coconut

peel all the brown skin off the pieces of coconut
Discard the hard shell & brown peel

if you want cream use about the same amount of water by volume as coconut
if you want milk use twice the amount of water to coconut

as a rough guide 1 coconut will make 400ml of cream or 750ml (fits my bottle) milk

blend until all white & frothy

strain through a bag

and bottle straight away

if you leave it a cream / fat will form, this is really handy for cakes and can be usefull if you are making a cake straight away to skim (a hand is great for skimming, as the fat really is thick)

it really does take seconds for the fat to seperate ....lovely ...rich ....mylk:first:

[Jax]

Brilliant cheers for that Karen, and the bags she is talking about are here (http://www.rawinuk.com/here%27s%20a%20link%20to%20the%20bags%20that%20Kar en%20suggested%20for%20making%20the%20mylk.) ;)

[Kirsteen]

I've just made my first batch of almond milk. I really enjoyed it. I took a cup of it added a couple of dates and a spoonful of carob and let it just warm up a bit in the Vitamix. It was delicious and so warming. I'd just come in and it's baltic outside.

My question is this - is there anything I can do with the left over pulp? It seems so wasteful just to throw it away. I've got no way of composting, Are there any recipies I can use it in.

[Ruth]

Any biscuits (if you've got a dehydrator) cake bases; cheescake, quiche or tart bases. Sweets....

There are hundreds of raw recipes on the internet that use nut pulp. I freeze mine and it keeps beautifully although I never seem to have enough!

Oh you can also use it for adding protein and bulk into smoothies...

[Kirsteen]

Thanks Ruth. I don't have a dehydrator. I've just managed to get a Vitamix and am loving it. The dehydrator will have to wait til next year. My smoothies are usually pretty bulky with everything I have crammed in :-) but I'm sure I could fit some in and I'll hunt for recipies online. Thanks

[Jax]

OOO you got me thinking now Kirsteen..................I know I came across one when I made a my first nut mylk (which wasn't that long ago!).

[karen @rawchocolateheaven]

I made cookies at a recent demo with left over pulp, also a pie crust.
I melted with my hands some cacao & coconut butter and massaged into the mess a handful or so of almond crumbs (fresh to still quite wet)
added some agave and pressed into clingfilmed lined individual cake tins.
they were soft but very edible and managed to prove the point to the watching people that other than a basic blender you really need nothing else. With the cookies I blended nut powder with creamy nuts like walnuts added some maple syrup and rasins and then bound together with my hands. Ani Phyo has many recipes that do not use a dehydrator...all the above freeze well xxxx

[verbena]

I make hazlenut milk as i'm not keen on almonds, it's so delicious. i also tend not to strain it either as so far i've only used it as a base for smoothies. I did strain the first ever batch I made, and improvised with a bit of very fine net fabric. worked perfectly well and meant I could squeeze the pulp in the fabric til every last drop was out.

what else do you use nut milk for, apart from simply drinking it straight?

[haverawcake]

When we are feeling really decadent we have chocolate mylk!
Put 2 cups of nut mylk, 3 raw dates, 1 teaspoon cacao powder and 1 teaspoon carob powder in your blender. Warm slightly if you like or add a little hot water - it tastes like hot chocolate.
I also pour mine over buckwheaties and fruit/nuts/seeds for breakfast.