Brazil Nut Milk
A few months back a did a cleanse called Jill’s Nutritional Cleanse, which, bee-tee-dubs, was awesome. Very filling and satisfying. If you’re someone who’s been hesitant about cleansing because you’re worried you’ll be starving…this is a good one for you!
As part of the cleanse you are given a nut milk for your evening beverage. Day 1 was almond milk: it was aiiight.
Then on days 2 and 3 I got the most magical milk I e’er did drink. Maybe it was the whole not-eating-solid-food-for-2-days thing but I swear every sip I had made Barry White music go through my mind. I was all [cue the baritone voice] “ooo, yeeeeeah. Oooooh baby that’s right. You make me feeeel soooooo gooooood”. And so on…
Since I’m all about about getting up inside the recipes that make my heart (err, mouth) sing I decided to do a brazil nut milk experiment of my own.
Almond milks, cashew milks and the like are also awesome but I have a special affinity for the brazil nut due to it’s high levels of selenium which is key for proper thyroid function, something I am acutely aware of when it comes to my own health. So here it goes…
Prepare to bow-chicka-wow-wow as this goes down.
Brazil Nut Milk
Servings: 4ish
Inactive time: 4 hours
Active time: 5 mins
What you need: a high powered blender (e.g: the vitamix, aka my one true love), cheese cloth or nut milk bag
- 3 cups filtered water
- 1 cup brazil nuts
- 1 medjool date or 3 tablespoons raw agave nectar (optional)
- 1 teaspoon alcohol free vanilla extract
- pinch of sea salt
Directions
Soak the nuts in water for 3-4 hours, then drain and rinse them thoroughly. Put the nuts in a blender with 3 cups of clean, filtered water. Blend until smooth.
Strain the whole mixture through a nut milk bag or a couple of layer of cheese cloth. Put the liquid back in the blender and mix with vanilla extract, pinch of sea salt and 1 pitted medjool date or 3 tablespoons of raw agave nectar.
Will keep in the fridge for 3-4 days.
