NUT MILK

by Dr Katherine Aaron

Nut milk isn't just for people with dairy allergies any more. It's gaining popularity with people in the know who care about their health. Nut milks don't contain the growth hormones and antibiotics found in dairy today and they're packed with nutrients. Besides being a protein powerhouse its a natural source of the beneficial omega oils and B-complex family.

Nut milk is easy and inexpensive to make. All you need are some nuts and a blender or one of the small choppers like the Magic Bullet. The recipe is very flexible to suit your own palate.

Organically grown raw nuts are the best but you can also use dry roasted nuts as well. Avoid all nuts that are just labeled 'roasted' since these have been deep fried in oil. Walnuts and pecans are perfect in their raw state, for others simply place them in a single layer on a baking pan and roast for 5 to 10 minutes in preheated oven set at 350 degrees Fahrenheit, which is about 177 degrees Celsius.

Nut Milk Recipe Basics:

1 part of your favorite raw, roasted or blanched nuts

2 parts water

Chop the nuts in a blender and stop just when it begins to form nut butter. Next add the water and any other ingredients and continue to blend them until it becomes a smooth liquid. For a creamier texture and a stronger nut flavor use less water.

At the end of the blending process, you may add sweeteners like honey or pure maple syrup. As a guideline, start off with a teaspoon of honey per cup of nuts and then adjust it to taste. Try adding your favorite seasonings to blend sumptuous drinks for any occasions. Adding a few drops of vanilla and a whisper of cinnamon to pecan milk turns a plain cup of coffee into a special after dinner drink that takes the place of desert. Add some cocoa powder and a few ice cubes to almond milk for a healthy milk shake. The possibilities of flavors to create are endless.

Nut milk can be safely stored for two days in the refrigerator. Shake well before using.