I remember sitting her last week, typing away words for my “everyday overnight oats” post, and then I blinked and here we are – back together again! How was your week? It was the neatest getting to see your overnight oats creations on social media over the past seven days – it still blows my mind each time I see one of you make a recipe of mine. In a way I feel as if this space is a diary and recipe book of sorts for myself, and find it hard to believe others would trust me enough to risk one of their meals on something I sketch out here – so thank you for doing so! It really is something special (to me).
I had a revealing moment this past weekend I wanted to try to put into words. Scott has been out of town for work a lot recently, four days last week and four days this week. We had this past weekend together, and I wanted to be “present” with him to the fullest. He and I joke that we have the best weekends in the world, and that someone needs to pay us to weekend together – we want to “go pro”, if you will. *wink wink* (Major dorks, we know.) But this last weekend was a little different, in that each morning I placed my phone and computer in the bedroom and closed the door. Leaving them there for good. And instead of time whizzing by over those two days, I was able to observe every moment of it – somehow stretching it longer than I knew was possible.
Continuing on the path of “returning to my roots” that I discussed in last week’s post, I did so again with this separation from my devices. Before beginning this space here, I was the girl who would walk out the front door “as is”. Keys? Scott would have those. Wallet? Scott would have that too. What else would I need? Okay my water bottle, but that was it. After FW began, the phone began slipping in my back pocket, and it has stayed there ever since. Until this past weekend when I tucked it away. There were countless times I went to grab my phone, either by habit for a photo, or from anxiety that there was something that needed to be checked. Each time I was greeted with a sigh of relief. Nope, not today. *exhale* I remember Scott filling up the car at the gas station in Laguna Beach, and I stared out the window watching the palm trees sway in the wind. I would have missed this, I thought. How much more have I already missed. What will I do to miss less. These are thoughts whirling around my headspace this week.
On the opposing side of it all, I wake up to work on Monday morning with you beautiful people to interact with via social media and this blog space. Your genuine kindness overwhelms me, and your constant inquiries as to my nut milk making method (thanks to Instagram stories) motivates me to put together this post for you today. There is something empowering about making something so pure and delicious yourself, free of the flavorings and thickeners of the store-bought plant milks. Knowing, when in a pinch, you can whip up a jug of hemp milk in minutes to save the day is exciting, right? I want to use this space, my devices, to interact, learn, and share (on a healthy level) with all of you. And for me this means taking time to create posts like this which bring you the staples in my life that I find enriching. You’ll find me squeezing a new jug of hemp, cashew, or hazelnut milk every three days. And thanks to some experimenting this week, I’ll be sipping on a few special new flavors too. Below are some FAQ’s I receive when it comes to plant milk making, but feel free to ask away if there is something I left out. Happy squeezing friends! xx
PLANT MILK FAQS: Where did you get your nut milk bag? It’s this one here! Where did you find that large glass jug? There are tons of great options on Amazon here. Where are those jars with the clasps from? They are by Weck (my favorite), and they are on their site here. What do you recommend doing with your nut milk pulp? Compost. Any better ideas? Recipes? None that I am a fan of as of yet, but I have friends who use it in their smoothies, homemade veggie burger patties, or even feed it to their pups!
BASIC NUT & SEED MILKS
Makes 3 1/2 cups of milk.
choose 1 cup of nuts, or 1/2 cup of seeds
nut examples: cashews, hazelnuts, almonds, a mixture of two or three, etc.
seed examples: hulled hempseed, golden flaxseed, sesame seeds, etc.
3 1/2 cups purified water for blending
optional add-ins: 1 (pitted) medjool date and/or 1 teaspoon vanilla extract.
If using nuts, or unhulled sesame seeds, place them in a container filled with fresh water and place in the refrigerator for the day, or overnight (on the counter works too in cooler months). Brazil nuts, hemp seeds, and flax seeds do not require soaking. Drain the soaked nuts/seeds before proceeding to make the milk.
Combine the soaked (if necessary) nuts/seeds you have chosen with any add-ins (dates, vanilla) and 3 1/2 cups of filtered water in a blender. Puree on high for 45 seconds. If using a high speed blender, you only need to run it on high for 30 seconds.
Place a nut milk bag of your choice (I use this hemp one) in a medium mixing bowl, and pour the blended mixture into it carefully. Lift up the bag, twist the top tight, and gently press out the milk. Some nuts/seeds strain faster (hazelnuts and hemp seeds) while others will take longer (cashews and brazil nuts).
Transfer to an airtight glass jar or jug and store in the refrigerator. Will keep for 3 to 4 days.
Use these to kick off your creativity in the world of plant milks!
strawberry macadamia milk
Following the nut milk method above, soak and drain 1 cup of macadamia nuts and place in a blender with 2 pitted medjool dates, 1 teaspoon vanilla extract, 3 1/2 cups filtered water, and 1 cup of juicy red strawberries (wait for the height of berry season!). Puree until smooth, pour into a nut milk bag, and strain like normal. (You can blend the strawberries into the milk after straining if you prefer to drink the pulp too.)
coffee cashew hazelnut milk
Combine 1/2 cup of raw cashews with 1/2 cup raw hazelnuts, and soak overnight. Drain and combine in a blender with 3 cups filtered water, 1 pitted medjool date, and 1 teaspoon of vanilla extract. Blend, strain, and add back to the blender. Add 1/2 cup cold brew coffee concentrate. Blend on low until combined, and store as mentioned above.
pistachio date milk
If you have a high speed blender, you can skip the soaking and blend right away for an additional 15 seconds than normal. If you have a standard blender, make sure to soak the 1 cup of pistachio nuts as instructed above. Combine the drained nuts with 3 1/2 cups of purified water and 1 to 2 pitted medjool dates. Puree, strain, and store as normal. (This one is my favorite to sip, but also makes an amazing hot chocolate!)
BUYING TIPS: Purchase raw nuts and seeds only, and organic when possible. I buy my hazelnuts and cashews in bulk on Amazon here and here. The cashews brand is wonderful because they provide you with “mylk grade” cashew pieces (rather than whole cashews) for a discounted price. Win!