Make your own delicious and nutritious nut mylk that is free of additives and wasteful packaging. Add to your smoothies, porridge and hot drinks or use it as a base for sauces in savoury recipes.
The name ABC mylk comes from the combination of almonds, brazil nuts and cashews. These nuts together offer a varied nutrient profile. They are full of heart healthy fats; protein for satiety, muscle building and tissue repair; fibre for good digestion; and a diverse range of vitamins and minerals. Almonds are particularly high in calcium for bone health and vitamin E for healthy skin and nails. Cashews provide a good source of magnesium, maganese, zinc and iron. Lastly, brazil nuts are well-known for their selenium, allowing you to meet your daily intake requirement with just one or two of these nuts.
Soaking the nuts overnight activates them by stimulating early germination and the sprouting process. This can help to break down the enzyme inhibitors that they naturally contain to make it easier on your digestive system. It also breaks down the phytates in the nuts (a natural compound found in plant seeds that binds to and therefore limits the absorption of minerals such as iron, calcium and zinc). Activating nuts thus allows you to better absorb the minerals they contain.
- 1 cup mixed nuts (almond, brazil and cashew nuts)
- 4 cups filtered water
- 1 medjool date (optional)
- Pinch sea salt
- Soak nuts overnight in filtered water with a pinch of sea salt.
- Strain and rinse well the next day.
- Add to blender with 4 cups of filtered water. Add a medjool date and pinch of sea salt.
- Use a nut mylk bag to strain nut mylk from pulp (reserve pulp or “meal” to add to smoothies or baking).
- Store in a glass bottle in the fridge for up to 5 days.