Health Nut (a.k.a. Nut Milk) Since the dairy has been demonized by the health food industry, milk alternatives have been on the rise. However, most of the substitutes that have been adopted have some scary chemicals listed in their ingredients. Once you realize how easy it is to make them from scratch, you won’t go back. When you include nut milk in juices and smoothies, the protein helps stabilize your blood sugar levels even if you add sweet fruits. Due to its high fat content, it takes longer to digest and keeps you full longer. Makes 2½–3 cups 1 cup nuts, raw unsalted (any of these: almonds, pecans, hazelnuts, Brazil nuts, walnuts) 2 cups water Put the nuts in a bowl, cover with water, and soak overnight. In the morning, drain the water and rinse the nuts. If they can be peeled (like almonds), it’s better if you do it, as the skin is hard to digest. The peel should come off easily. Process the nuts in a blender with 2 cups water, until they have completely liquefied. Pass through a sieve, pressing the solids that stay at the bottom with the back of a spoon, until no more liquid drips out of it. Refrigerate in an airtight container for up to 3 days, and stir well before using, because the tiny nut particles tend to accumulate at the bottom.
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