Recipe of the Week: Almond Coconut Milk
We love nut milk! Nut milks from the grocery store are filled with additives that make, what would be, a healthy beverage into a body’s hard to process nightmare. Lecithins, gums and who knows what those “natural flavors” are? Those ingredients can clog up your system and overtax your liver, your gut and intestines. Our homemade nut milk recipe eliminates the unwanted food additives. Its also a super fun recipe that you can play around with. You can use hemp seed instead of or in addition to the coconut, eliminate the coconut or almonds, eliminate the sweetener, or use almond extract instead of vanilla. Use your imagination!
Almond Coconut Milk
1 ½ cup Almonds (soaked overnight and rinsed in purified water)
1 ½ cups Coconut (shredded, unsweetened)
1 tbsp Honey/Agave/Maple syrup
1 ½ tsp Vanilla
Cheese Cloth or Clean Paint Strainer
Put soaked and rinsed almonds, coconut, sweetener and vanilla in a blender.
Fill the blender up to the 6 cup mark with purified water.
Blend on high for at least 60 seconds, more if you have a less powerful blender.
In small batches, strain the pulpy blend through the cheesecloth into a vessel with a wide mouth (don’t be afraid to get messy!)
Massage and squeeze the pulp to get as much milky goodness out as possible.
Save pulp as a delicious flour alternatives for gluten free treats (recipes to come.)
Store in a glass container for best results.
Should keep for 3 – 5 days.