Nut And Seed Milk Shakes Recipes

Steps:

• Cover nuts or oats in 2 inches cold water. (Hemp seeds do not need to be soaked.) Refrigerate overnight.
• Drain and rinse, then transfer to a blender with 3 cups room-temperature or cold water and a pinch of salt. Blend until completely smooth.
• Strain mixture through a fine sieve lined with two layers of cheesecloth, pressing on solids to extract as much liquid as possible.
• Add maple syrup and vanilla to taste, if desired. Transfer to sealed containers and refrigerate until cold before serving. Milk can be refrigerated up to 1 week. Shake well before serving.

Steps:

• Place Brazil nuts and 1 cup cold water into blender container. Blend on low a few secons, then turn it to high speed. Blend until the mixture is smooth, scraping sides of the container with a spatula, if necessary. Add frozen bananas and carob. Blend until smooth and creamy and serve.
• NUTS VARIATIONS: Other "smooth" nuts, such as cashews, pecans and walnuts can be made directly into milk shakes. Place about 2 tablespoons of nuts into blender and proceed as above. "Grainy" seeds and nuts, such as almonds or quinoa seeds, may need to be strained before adding the bananas and carob.
• FRUITS VARIATIONS: Fruits, fresh and frozen, can be blended with nut milks. Try peaches, strawberries, dates, figs, or mango in additional to the banana. Add a teaspoon of maple syrup, agave nectar or honey for sweetness, if necessary.

Steps:

• Blend flax seeds and water in a blender on high for 1 minute; allow to rest for 2 minutes. Blend again on high for 1 minute; allow to rest for 5 minutes. Blend again for 30 seconds.
• Pour milk through a nut bag or a strainer lined with cheesecloth into a pitcher or glass container; press solids with back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.