Nut Milk Recipes

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Milk alternatives, milk substitutes

There are plenty of reasons for not drinking cow's milk or goat's milk, like having lactose intolerance, being vegetarian, feeling tired and having abdominal cramps or bloating, and some other few issues that I'm not going to name here.

I grew up drinking cow's milk and eating all the dairy products (organic, from cows that were only fed organic grass) but only a few months ago I've discovered my digestive problems, always feeling tired and low calcium levels, were linked to lots of dairy consumption, especially milk.

Milk is said to be perfect only for calves, and although I didn't want to believe it, as I love milk so much, I found out it is true. After only a month of dairy-free diet I found out that being tired, stressed, nervous all day long isn't normal, even if I'm facing the massive amount of energy my toddler has.

So, in the need of finding the best alternatives to milk, as I couldn't go on without it at breakfast and dinner, I found and tried some recipes for milk substitutes.

I'm not eating/drinking anything made from soybeans, except from fermented soybeans.

The recipes are extremely easy to prepare, as long as you know how to throw some nuts in a bowl filled with pure water and turn on a blender(high speed, preferably).


Walnut Milk Recipe

Walnuts milk is my favorite nut milk, considering taste and texture. From all the nuts milk recipes I've tried, the walnuts milk is the closest to cow's milk, taking into account the underlying texture and consistency, not especially the first flavor you encounter when taking a sip.

The taste is of sweet nuts, but the heaviness of the milk (in cow's milk or goat's milk that heaviness of the texture is given by the animal protein) mimics perfectly density of animal milk.

So, let's see how easy it is to prepare this milk following my simple walnut milk recipe.

First, when buying walnuts, make sure they are as fresh as possible, organic and raw. If they are dried (usually they are) make sure they were naturally dried. Fresh walnuts have a beige-brown, light-brown color, the lighter, the fresher.

Ingredients:

  • 1 cup walnuts;
  • 4 cups fresh water;

You can add dates, honey or other sweet ingredient, vanilla, cinnamon or whatever. I like its natural taste, so I don't add anything else.

  1. Soak the walnuts in water for 8-12 hours at room temperature. After soaking time is over, throw away that water, rinse well.

    Why do you need to soak nuts?

    Raw nuts and seeds are protected by a coating of enzyme inhibitors which prevent premature germination. These inhibitors are neutralized by water, and the enzymes that gets sprouting started are activated.
    These enzymes are beneficial to digestion and increase the nutrients levels in nuts.
    Also, through soaking walnuts you get a better taste, as the tannins from the skin are released in the water, and the walnuts become smoother and easier to blend.

  2. Place the soaked walnuts and 1 cup of water in your blender and process for 1 minute or so, until you get a soft puree.
  3. Add the remaining water and blend for 2 minutes (more or less depending on the type of your blender).
  4. Place a large strainer over a large bowl and pour over the walnut milk. Strain well. You can use a cheesecloth or milk bag.
  5. Take a sip of that delicious walnut milk and tell me if you like it!

Nutritional info: Walnut Milk, 100 ml (1/2 cup)

Calories: 52
Total fat: 4,8 g
Carbohydrates: 0,8 g
Protein: 1,2 g
Calcium: 15 mg

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