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nut milk

Nut milks are a good supplement to all the vegetable and fruit micronutrients you're consuming during a cleanse, and to help satiate any hunger. These milks are high in antioxidants, vitamins and minerals, and contain no cholesterol, gluten or saturated fats. Adding chia seeds also adds a boost of protein, calcium, iron, potassium and fiber. A great substitute for dairy, especially when making smoothies.​


1 cup nuts of choice – almonds, cashews, pistachios, walnuts, or a combination

3 cups filtered water

1-2 pitted dates, or Tbsp of maple syrup, to sweeten

  • Cover the nuts with ample filtered water and let soak for at least 5 hours or overnight (for almonds, up to 48 hours.) If you want to take the skins off the nuts, blanch them quickly in boiling water and the nuts will easily pop out.

  • Drain and rinse. Blend with filtered water.

  • In batches, using a fine mesh sieve and the back of a spoon, strain and lightly press out out the milk. You could also use a cheesecloth (or nut bag) to squeeze as much milk out as possible (but I don't have one). Note: I didn't have any pulp at all when I strained the cashews, and the milk was super creamy!

  • Blend the strained milk with the pitted dates and cinnamon for sweetness and flavor.

  • Spread out and dry the leftover nut pulp in the oven at 325°F (160°C) for 20-30 minutes*, tossing occasionally to make your own nut meal (almonds with the skins on is good for breading) / nut flour (blanched almonds are good for baking, doesn't have a bitter taste). Let cool completely before storing in the freezer. Run this in the food processor for a fine grind.

* When I don't have time to dry out the nut meal, I store it in the freezer. Then I defrost it overnight, the day before I make Good-For-You Granola, drying it out at the same time and temperature as the granola

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