INGREDIENTS:
½ Cup Raw Brazil Nuts
½ Cup Raw Pumpkin Seeds (pepitas)
4 Cups Filtered Water
OPTIONALS:
Vanilla beans seeds
Medjool Dates (2 to 4 pitted)
Honey,
maple syrup
stevia
PREP:
Soak them overnight on filtered water, when you soak nuts and seeds it pulls out the antinutrients and soften them so it makes it easier to make milk.
Brazil nuts are a great source of selenium. Pumpkin seeds are a great source of zinc.
Both great nutrients for immune function as well as thyroid health.
HOW TO MAKE IT:
Drain the soaked nuts and rinse them thoroughly;
Add the soaked seeds into a blender, i LOVE MY VITAMIX, but any blender will do.
Add 4 cups filtered water and blend with the 1 cup of seeds.
Blend it all together for 1 minute.
You can stop there and use it on smoothies. It is a little richer and grainy. I personally prefer to strain it. I know, not as “eco friendly” but I prefer the taste of it thinner, it feels more like “milk”.
You can use a nut milk bag or cheesecloth too, I just use a thin mesh strainer.
Use a spatula to take the most out of the milk. You can compost or dispose of the pulp. They can also be used to make nut breads.
IF YOU WANT TO SPICE IT UP, OR “SWEET IT UP”, now is the time!
After having strained the milk, put it back in the blender and add whichever sweetener you want to use.
For extra flavors:
Add some vanilla bean seeds, just a little bit, or vanilla extract.
In the end I put a pinch of celtic sea salt or colima salt to add minerals and bring up flavor.
Blend it all together again.
Store in a glass container in the fridge. It will lasts 4 days in the refrigerator.
I use it on smoothies and when making my delicious Matcha Latte.
Isabela Fortes is a Board Certified Holistic Health Expert,
Functional Diagnostic Nutrition Practitioner, Certified Iyengar Yoga Teacher Level II, Certified yoga therapist.
She is a mother of two and works with client and teaches Yoga in Southern California and virtually anywhere in the world.
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