Nut milks

Nut milks

By
David Frenkiel, Luise Vindahl Andersen
Contains
7 recipes
Published by
Hardie Grant Books
ISBN
978 1784880460

‘Vrooom, vroooom,’ our son says every time he sees us filling the blender with ingredients. There are a million things in this world that he doesn’t understand yet, but the blender is not one of them. He just learned how to walk, but can already pull a chair to the kitchen counter and drag himself up on it so that he can reach the switch to turn on the blender. He then loves to watch with his big blue eyes as the blender transforms fruit and vegetables into smoothies or pulverizes nuts into nut milks. It is a kind of magic, I must agree, how something as hard as nuts and seeds can be turned in a few seconds into something rich and creamy like almond, sesame or cashew milk. And Isac must feel like a little wizard as he balances on that chair, flipping the switch (with our supervision), turning solids into liquids.

Whether you are vegan, dairy intolerant/allergic or just looking for a change from cow’s milk, you will find a good selection of plant milks in this chapter, both natural and flavoured. If you are worrying about calcium deficiency, nature’s best calcium sources are dark leafy greens, sesame seeds, almonds and figs, which you get plenty of when you follow the recipes in this book.

Recipes in this Chapter

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