Have you tried making nut or seeds milk? If not, you are in for a delicious and healthy treat.

Homemade nut and seed milk is easy to make, high in many beneficial vitamins and minerals, is great for those with lactose intolerance, and those who simply prefer a non-dairy alternative.

Making milk from nuts and seeds is a simple process requiring organic raw nuts and seeds, good quality filtered water, a high-speed blender or at least a good quality one, and a nut bag or fine mesh strainer.

Choosing From The Varieties

Raw almonds (which I used to make the milk seen in the photo above) are a popular choice for making nut milk, but don’t count out the other varieties of nuts and seeds. Some of these choices might be more popular than others, depending on what you like and how you plan to use it. Personal preference aside, any of these options will make delicious and nutritious milk.

Nuts: Almonds, Cashews, Brazil nuts, Hazelnuts or Filberts, Macadamia, Peanuts, Pecans, Pistachios, Walnuts

Seeds: Hemp seeds, Sunflower seeds, Flaxseeds [linseed] , Pumpkin seeds, Sesame seeds, Pine nuts

Flavor and Consistency

When choosing which nut or seed to use to make milk, keep in mind that each yields its own distinct flavor. Also note that the milks consistency will vary depending on the type of nut or seed and the amount of water used.

Rinsing – Soaking – Sprouting

Rinsing the nuts and seeds well before use is an important step to removing any dirt and debris, you don’t want that stuff in your drink.

Soaking and sprouting the nuts/seeds is important to the raw foodiest. Why?

All nuts and seeds naturally contain enzyme inhibitors, which are acidic to the body. Soaking nuts and seeds before use stimulates the process of germination, increases its vitamin content, and neutralizes those enzyme inhibitors that can neutralize our own precious enzymes in the digestive tract.

If you don’t already soak and sprout your nuts and seeds, this is something you might want to consider.

It’s A Matter Of Taste

There are easy and fun ways to enhance the flavor of nut and seed milk and the options and combination of options are many. Here are some suggested seasoning and flavor options to suit your taste.

Pinch of sea salt
Organic vanilla bean or extract
Natural sweeteners: agave, dates, lucuma
Fruits: bananas, strawberries,
Nutritional and flavorful powders
Raw carob powder or cacao nib or powder

These are just some ideas of how you can give your milk added flavor and turn it into something extraordinary and delicious.

Basic Nut Milk Recipe

This drink is great serve as a fresh glass of milk, with or without flavor enhancement, or use it as an ingredient to make a delicious smoothie, or dessert, like ice cream.

Blend the nuts/seeds and water in a high-speed blender until liquefied and smooth. Pour the milk through a nut bag or through a large fine mesh sieve over a large bowl to strain out the pulp. Strain the nut milk once through a nut bag, twice through a sieve.

Yields approximately 2 ½ cups

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This summer I took full advantage of the blueberry harvest. Blueberries were among the fresh fruits we brought home from every shopping trip. I couldn’t seem to get enough of these precious berries and want to continue enjoying them long after their season has ended. One great way to extend blueberry season is to dry them using a dehydrator.

The process of making home-dried blueberries is easy. The prep time required is minimal and you know your dried blueberries are 100% natural, free of preservatives, sulfites, artificial flavors and colors.

Keep in mind when dehydrating fruits or vegetables to be sure they are completely dry to prevent the possibility of molding during storage.

Dried Blueberries

Dried blueberries have a concentrated flavor and chewy texture. They make a great snack on their own, and add nutritional power to trail mixes, cereals, salads, desserts.

Rinse the blueberries. Sort through the blueberries making sure to discard any that are moldy, soft, or bruised. Place the blueberries in a mixing bowl. Juice half a lemon and pour the fresh squeezed juice in the mixing bowl with the blueberries. Gently mix to coat all the berries. Strain the berries through a strainer and then spread them in a single layer on a dehydrator tray.

Dehydrate anywhere from 6 – 10 hours or longer – depending one how you want the finished texture. The longer the blueberries dehydrate they become smaller and more leathery. When the blueberries are completely dry, turn off the dehydrator and allow them to cool to room temperature before storing.

Store the dried blueberries in an airtight container, glass jar, or re-sealable plastic bag. Label and date the container; store in a cool dry place.

Three Methods for Rehydrating or Softening Dried Blueberries

Method 1: Soft Pliable Rehydrate Blueberries – Rinse the desired among of blueberries needed with cold water and drain well. Place the rinsed blueberries in a glass jar with lid or re-sealable plastic bag; refrigerator overnight.

Method 2: Rehydrated Blueberries – Place 1 cup dried blueberries in a bowl or glass jar, add ½ cup cold water, mix well and cover; refrigerate overnight.

Method 3: Rehydrated Blueberries For Sauce or Smoothie Recipes – Place 1 cup dried blueberries in a bowl or glass jar and add 1 to 1 ½ cups water or other liquid, cover; refrigerate overnight.

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