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VANILLA PECAN HEMP MILK

VANILLA PECAN HEMP MILK

Making homemade milk from nuts and seeds is an incredibly fast and convenient way to vary your nutrient intake and avoid the preservatives in store bought milks.  The flavor and nutrient profile of homemade milk is unparalleled, and it only takes a couple of minutes to whip up a large batch that keeps in the fridge for 3-4 days.  While you may be familiar with almond milk, a wonderful staple in plant based diets, you will enjoy a wider range of minerals, vitamins and unique flavors if you vary your ingredients and experiment with other nuts and seeds once in a while.  Here I share one of my favorite combos: pecans and hemp.

Pecans and hemp are both rich sources of energy and nutrients, and can work wonders for skn and hair health.  Hemp alone is a terrific source of plant protein and omega 3 fatty acids, while pecans are rich in fiber to help flush out toxins, and antioxidants Vitamin A and E to help fight wrinkles and signs of aging like wrinkles and pigmentation.  

A perk to making homemade nutmilk is that you can tailor the taste to your liking, adding more or less dates and vanilla to control the sweetness.  Best of all, while you can take the time to strain the milk through cheesecloth to separate the pulp, that added step is completely unnecessary.  Drinking the milk unstrained saves time and prevents waste, and most importantly preserves all of the nutrients from every bit of your wholesome ingredients.

Use fresh nutmilk in coffee, tea, bakedgoods, with granola, muesli, cereal, and in smoothies.  

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VANILLA PECAN HEMP MILK

(makes a large batch that keeps refrigerated 3-4 days)

1 cup raw unsalted pecans

1 cup hemp seeds

4 cups filtered water

1 cup ice

1-2 pitted medjool dates

2 tsp vanilla extract (non alcohol) (or use vanilla bean)

pinch of pink Himalayan sea salt (optional)

Blend all ingredients in a high speed blender until fully combined.  Store in glass jars in the refrigerator for 3-4 days.  Shake before each use.  Enjoy!

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