"On the eighth day...my true love gave to me eight maids a milking..."
Milk! Plant milk, that is! Why milk from nuts or seeds? First of all, milks from nuts such as almond and seeds such as hemp are delicious. Secondly, these vegetarian milks are very nutritious. Nuts and seeds are full of fiber, omega-3 essential fatty acids, vitamins and minerals. Check this out:
| Fiber | Protein | Omega-3s | Calcium | Magnesium | |
|---|---|---|---|---|---|
| 1 oz Almonds | 3.5 g | 6 g | 2.5 g | 75 mg | 76 mg |
| 1 Tbsp Hemp Seeds | 1.6 g | 5.3 g | 7.2 g | 7 mg | 70 mg |
And best of all, nut and seed milks are easy to make!
Here is a recipe for almond milk:
- Soak 1 cup of almonds in water overnight in your refrigerator for 2 days — the longer you soak the almonds, the creamier the milk will be.
- Drain and rinse the almonds from their soaking water.
- Place the almonds and 2 cups of water into a blender and blend on high speed for 2 – 3 minutes.
- Pour the blended almond milk through cheese cloth into a storage jar.
- Add a little vanilla, sweetener or cinnamon as desired.
- Fresh almond milk only lasts for a couple of days in the fridge so drink up!
Here is a recipe for hemp milk:
- Blend 1 cup of hemp seeds with 5 cups of water on high until smooth.
- Strain it through a cheese cloth to give it a thinner consistency.
- Sweeten it to taste with dates or maple syrup and vanilla.
- Store in a closed container in the refrigerator for up to 2 days.
Drink up, Thriver!
