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It has been interesting to watch the craze out in the market regarding milk substitutes. Even quick stores are carrying nut, rice, and soy milks. They are pasteurized of course but none the less everyone is becoming more aware of milk intolerance. Making your own nut milks, well shoot, there just isn’t anything out on the market that comes close in flavor. The beauty in making your own is that you can control the sweetness (if even desired) or the consistency. For instance my husband likes his nut milk a take creamier than milk, almost like a 1/2 & 1/2 consistency. We like to slightly sweeten ours as well but you don’t have to.
A friend of ours is spending the next few days with us who is gluten intolerant. So this morning I offered him a bowl of gluten-free cereal with some fresh made nut milk. He immediately said yes but as I was gathering up the dishes, etc, he politely asked if we had regular milk. My husband said yes but asked if he would like to try a swig of the nut milk just to try it. He agreed and said, “Oh man, I will have that!”
When you make your nut milks, remember to never throw away the pulp. The pulp is wonderful for making raw crackers.
NUT PULP – Keep the pulp left over!!! This is amazing stuff to make crackers, croutons, and breads out of! If you can’t use it right away (stays good for about 3 days in the fridge) measure and freeze until it’s needed. Read more about Almond Pulp and Almond Flour.
Brazil nuts are a great source of selenium. They have about 2500 times the amount of selenium than any other nut. Selenium is a powerful antioxidant that helps protect against disease. Selenium also slows down the aging process and boosts the immune system!
Pecans are a good source of fiber and contain iron, calcium, vitamins A, B, and C, potassium, and phosphorous.
Macadamia nuts are high in fiber, taste great, and have no cholesterol. They also have a very high proportion of monounsaturated fats (which are the good fats!).