We love our high performance blender for smoothies, soups, ice cream and more. Recently, I have had fun creating all sorts of nut and seed milks that are free of dairy and soy. Nut and seed milks are quite easy to make and contain healthy oils, vitamins and minerals. I often make them in the morning before work and add them into our breakfast smoothie. I have made homemade almond, hemp seed, sunflower seed and walnut milks. Walnut milk is my favourite because it is the thickest and creamiest! A high speed blender such as a Vitamix or Blendtec is essential if you are making nut and seed milks. I noticed that Costco had Blendtec blenders. A high speed blender would make a great Christmas gift for anyone who likes to make smoothies!
Walnut Milk
1 cup walnuts, soaked for 8 hours (overnight) and drained and rinsed
3 cups filtered water
1. Blend nuts and water in a high performance blender for about 2 minutes. Blend on high for the last minute. Strain through a nut milk bag (I have also read that some people use an unused nylon sock) and into a wide jug or jar. I find you have to squeeze the nut milk bag like milking a cow to get out all of the milk! Here is a picture of the nut milk bag I found at Community Natural Foods in Calgary.
2. Rinse out the blender. Add the milk back into it. Use this milk for a smoothie or add some chocolate chai flavourings into the blender. For the chocolate chai flavours add 3 tablespoons of coconut butter (to make it richer), 2-3 tablespoons of honey or maple syrup, 1 vanilla bean (scrape out the insides and discard the outer coating) or 1/2 teaspoon vanilla extract, pinch of sea salt, 1 tablespoon cacao powder and 1/2 teaspoon chai spice (I used Epicure, but you can make your own). Blend for 20-30 seconds.
3. Pour into a glass jug with a lid or a mason jar. Will keep for 2-3 days in the refrigerator.
No comments:
Post a Comment