Homemade CocoNut Milk

No, you’re not nuts. Not only is it possible (and super easy!) to make your own nut milk, it also happens to be WAY more delicious and nutritious than store-bought. All you need is a cup of nuts, one can of organic coconut milk, and some water. See, simple enough already!

image(44)On day three of Whole30, this not-a-fan-of-black-coffee sought out for an alternative to her usual cartons of unsweetened almond milk…and what she got was far superior – a decadent, creamy concoction that makes a plain cup of coffee a supreme experience. Another victory for good old whole foods and homemade simplicity…hold the following: Cane Sugar, Salt, “Natural Flavor,” Locust Bean Gum, Sunflower Lecithin, Gellan gum, Calcium Carbonate, Vitamin E Acetate, Zinc Gluconate, Vitamin A Palmitate, Riboflavin (B2), Evaporated Cane Juice, Potassium Citrate, Carrageenan, D-Alpha-Tocopherol, Syrup, Pea Protein, Rice Protein, Calcium Phosphate, Magnesium Phosphate, Carrageenan, L-Selenomethionine, Zinc Oxide, Folic Acid. Just to name a few of the many additives found on the most popular brands of nut milk. Here’s how it’s done:

IMG_1610Step 1: soak about a half cup of nuts (cashews, almonds, hazelnuts, macadamia nuts, pistachios, brazil nuts, or any combination of these – raw and unsalted is best) in a bowl of water overnight or for at least three hours.

Step 2: drain soaked nuts in strainer.

Step 3: pour rinsed nuts, 1 can coconut milk, and two cups of water in your Vitamix or high-powered blender and go to town. Once mixture is blended into liquid, store in fridge and use within a week. Makes about six cups. Amazing with coffee, tea, granola, oatmeal, and pretty much anything else. Note that if you’re not a fan of coconut, feel free to blend soaked nuts with one cup water and call it a (coconut-free) day! Also, feel free to experiment with flavorings – cinnamon, vanilla extract, cardamom, sea salt, rose water, etc.

One Healthy Breakdown: go nuts…coconuts!

Homemade Nut Butter

Homemade nut butter. Why didn’t I do this sooner?! Ever since I hopped on the almond butter train, I’ve been shocked by the price (over $20!) of organic, almond butter! When you go through the good stuff as fast as I do, that’s quite an investment. So, I started to wonder if I could ever be one of those really cool people who make their OWN nut butter. From scratch. At home. I did a little research on best practice and gave it a whirl. Literally. It worked like a charm. So, I kept it up and now I rarely buy jars at the store anymore. There are so many fun combinations of nut butter to try!

almondbutterHere’s how: Use about 1 cup of nuts for about 1 jar of nut butter and a strong blender or Vitamix. Just blend away. Check every so often to spoon mixture from sides (if it all builds up on the side, the blade will start to burn out.) It takes about 10 minutes for the oils to come out and take the mixture from powder to smooth and silky buttah. Watch my very own almond butter video here and enjoy!

You can make nut butter out of:

    • Almonds
    • Cashews
    • Walnuts
    • Peanuts
    • Sunflower seeds (and most other seeds!)
    • Hazelnuts
    • Macadamia nuts
    • Pecans
    • A whole lot more!

Feel free to mix and match. If you love the taste of roasted nuts, just roast your nuts before blending. Lastly, if you like your nut butter crunchy like me, add in some nuts at the end for one last ‘blend.’

Try some add-ins to really get creative:

Sea salt
Dark chocolate chips
Unsweetened coconut
Banana (keep refrigerated after)
Cacoa powder
Carob chips
Cinnamon
Honey
Maple syrup
Sea salt
Vanilla extract
Pretzels
Pumpkin puree
Cranberries
Raisins
Goji Berries

One Healthy Breakdown: you’re nuts if you don’t try this at home!