Milks can be made from EITHER sprouted grains OR nuts/seeds blended with pure water and strained. The resulting milky liquid is typically white to off-white in color and can replace animal milk in conventional uses. It makes a very satisfying, nutrition-packed beverage.
USES FOR NUT AND GRAIN MILKS
- served with raw sprouted cereals
- base liquid for flavoring or making smoothies, dressings and/or soups
1 cup soaked nuts or seeds, or soaked grains
2 – 3 cups pure water
Add any other flavorings you like, for example vanilla, cinnamon, stevia, cardamom or nutmeg.
- Blend the ingredients very well.
- Strain through a sprout bag (a.k.a. nut-milk bag, this is ideal), or a very fine mesh strainer.
Keep the pulp! What is left in the bag or
strainer is known as the “meal” or pulp. We dehydrate this and use it for other things, such as cookies, crusts, patés, and cheeses. Anytime you see a recipe that calls for almond meal or some other nut or seed meal, this is what the recipe is referring to.
Nut milk only lasts 1-2 days in refrigeration, so drink up!