A few decades ago, people were farmers (or knew a farmer) and folks grew their own produce, lived off the land and traded items for what they needed, perhaps an over abundance of Cilantro was traded for carrots.

The machine would like us to believe in the grocery store, lock, stock and barrel.  While a grocery store is both convenient and necessary for many of us city folk.  I grew a garden this year but it was not large enough to encompass feeding our family entirely.

So while we want to remain thankful for conveniences a grocer brings us, let’s also seek out local farmers where we can buy directly, too.  The reason is because things like milk, orange juice,  get pasteurized.

When you heat up things as you do to pasteurize it, you may very well kill a bug or two but you are also stripping the product of its natural enzymes.  I wont call it carcinogenic, but I will call it severely lacking in the natural enzymes and minerals and vitamins it should have provided you.

The Almond milk you buy at the store is pasteurized.  The flavor is also thin.  And, who knows, really, just how many almonds you are getting in that milk.  I bought for years but after my Hippocrates Health Institute Life Transformation Training, I now make my own.  And its so super easy, there is little excuse for you not to follow suit!

Firstly you should get a nut milk sack/bag.  I dont know about you and I sure don’t mean to offend, but the ones I purchased, My Big Fat Nut (Milk) Sacks, offered a bit of humour to the process, as well as being a fantastic product.  You want a bag that is easy to clean, roomy enough to hold all the milk and easy enough to squeeze the milk out to separate the nut bits from the milk produced.  So start here and if you click on the blue writing, it will take you right there to purchase.

The best nuts to make the milks is Almond and, for something heavier, great in tea and coffee, Brazil Nuts!

So, when I began making my nut milks at home, I had only ever tried store bought Almond and in my training they spoke of Brazil Nut Milk being so much richer.  I went straight to making Brazil Nut Milk only.  But I did buy a passel of raw almonds and eventually ventured into giving that a go too because of a recipe that called for it.  Well, let me tell you, this is when I discovered that, OMG, the almond milk you are going to make at home is on a whole new level than the store bought in texture and flavour.

How To?  Firstly, keep in mind that things that do not have the life cooked out of them, actually have a life that can more readily spoil.  So get in touch with how much milk you are going to consume within about 5-7 days.  Only make enough to use within that time-frame so your milk remains nice and fresh in the fridge.

Step 1) Soak your nuts overnight. (I typically soak a cup of nuts for 3-4 cups of of milk and you can stretch that out or inward depending upon the depth of milk you want to create so feel free to play with that flavor texture profile.)

Step 2) The following morning after your nuts have soaked, rinse them and dump them into your blender.  Add purified water to the level you desire.  Blend for a few seconds, until you see milk and the nuts are good and pulverized into tiny bits.

Step 3) Pour the milk from the blender into your nut sack that is sitting in a big bowl.

Step 4) Squeeze the bloody hell outta the sack to get all the milk drained from it.

Step 5) Now pour the milk into a vessel you will use to store it in your fridge and enjoy!

For the pulverized nut bits, you can use that roughage to make crackers or add to a meat loaf (vegan meat loaf is animal friendly)  Or compost it.

As always, I am here to answer any questions or read any comments you post.  Cheers to your health, enjoy!