Getting started with nut mylks
As i contentedly sip my sesame-hemp-carob mylk for breakfast, it struck me that I’d be unable to make this were it not for my high-speed blender. As not everyone has the money to invest in a BlendTec or VitaMix, may I suggest the simplest of recipes for a delicious raw nut mylk?
2 tbsp stone-ground tahini (make sure it’s stone ground and not toasted, ideally)
3-4 dates, pitted
•or•
1 tbsp raw honey
500ml cold, fresh water
Blend with a hand blender or standard blender until it reaches a milky consistency. Pour contents into a cheesecloth or muslin bag and squeeze the liquid out. There will be minimal residue, but filtering nut mylks definitely improves their palatability by eliminating the grittiness. Enjoy immediately or within 24 hours.
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