DAIRY-FREE MILK YOU CAN EASILY MAKE YOURSELF! slurrrrrrrrrrrppppppp!

enjoy these easy, alkalinizing  dairy-free creations!  much cheaper, tastier, better for the environment, and better for your body, than the store bought versions. 

they usually last about 3-4 days in the fridge.  use them with cereals, in soups or sauces, for baking, hot or cold. 

and don’t throw the pulp away! i like to use the pulp for extra fibre and nutrients on top of my salads, in my dessert creations (ie.  raw, vegan choclate truffles or pies), and in smoothies.  GOT VEGAN MILK?!

High-Calcium, High-Protein Almond Milk

1 ½ cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
*optional (3-5 dates, or stevia, maple syrup to sweeten)  or vanilla, or cinammon

Blend 1 ½ cups of raw almonds that have been soaked overnight in 4 cups of water. Blend with dates if you like your milk with a hint of sweetness. Strain once to remove almond granules. (I put these on my salads for extra crunch and protein).  The result is delicious, creamy milk that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy.

It keeps for 3-4 days in the refrigerator.

You can also use other nuts and seeds…try macadamia nuts, brazil nuts, cashews, sunflower seeds, hemp seeds.

Rice Milk

1 cup cook brown rice

3 cups filtered water

1 tsp celtic sea salt

natural sweetener to taste ( agave, maple syrup, stevia, medjool date)

Blend till creamy and smooth.  If it’s too grainy then strain through a strainer.

 

Banana Oat Milk

1 cup oat groats (whole oats)

**if you can’t find them, you can also use natural rolled oats BUT oat groats are healthier**

4 cups filtered water

1 ripe banana

dash of cinnamon & nutmeg

Soak oat groats for at least 3 hours (or overnight if that’s easier) to help make it more nuritious and more digestible.  If you are using rolled oats, you only need to soak it for about 15 min.  Blend until creamy and smooth.  Strain.

Coconut MIlk

2 cups organic dried, unsweetened coconut flakes

4 ½ cups warm water (heat water up till just before boil)

pinch celtic sea salt

Soak covered coconut in warm water for about 20 minutes.  Blend until smooth and creamy. Strain.  Use a spoon to press on the strainer to remove all the milk.

**Add 5-6 macadamia nuts or 1/4 avocado for extra body.

slurrrrrrrrrrrppppppp!

www.gracevanberkum.com

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