Raw Living Foods Lifestyle - chiDiet.net

Nut Mylk Recipes

Recipes - Nut Mylks

Basic Nut Mylks

Makes 6 cups of mylk

2 cups soaked nuts or seeds(almonds,sesame, sunflower, pumpkin, pecan,etc.)
4 cups filtered water or coconut water
5 dates, or 2 tablespoons raw honey, or 1/2 cup raisins

1. Soak all nuts 10-12 hours and discard soaking water. Seeds can be soaked for only 6 hours.
2. Blend nuts and water in a Vita Mix.
3. Strain through a seed bag.
4. Save the pulp to make seed cheese cake or to use as a base for a salad.
5. Put mylk back into the Vita Mix to blend in anything your heart desires.

Variations:

- Add a small amount of avocado, or 2 bananas, to make the mylk very creamy.
- Add vanilla extract (only glycerin based).
- Add carob powder.
- Add both vanilla extract and carob
- Chai - see recipe.

 

 

Yogyrt

Leave the nut mylk you made on the counter for at least 10 hours. It will thicken up and ferment just like yogurt from cow’s milk.

You can blend berries or carob into your mylk before you let it sit out if you want a flavored yogyrt.

 

 

Chai

After straining seeds to make nut mylk, blend the mylk with the following in a VitaMix:

-  1/2 apple
- 1 tsp. Ginger juice or 1/2 tsp dried ginger
- 1 tsp. vanilla extract
- 1 tsp. carob
- 1/4 tsp. Cardamom
- 1/4 tsp. Cinnamon
- pinch of allspice
- pinch of nutmeg

 

 

Rice Mylk

1 C. Rice
1/2 C. Honey (transitional)
1 Tbsp. Vanilla
1 tsp. Cinnamon
1 Banana
1 Gallon Filtered Water

Soak 1 C. Rice and 1 C. Water for 2-3 hours. Bring rice and water to boil after filling a 2 qt. pot with more water (3/4 full). Simmer for 20 minutes and remove from burner. Blend with 1 Banana, 1/4 to 1/2 C. Honey, 1 Tbsp. Vanilla, and 1 tsp. Cinnamon. Pour into gallon pitcher and add remaining water.

 

 

Rice Mylk Recipe

Dear Jim,

Middle-aged musings on what the parents used to do.  My mother went back to work when I was 11 or so, and Daddy stayed at home, with the company business in the garage apartment and garage next door; he was Mr. Mom to picking me up from school, etc.  They shared cooking duties as I can remember, but this email is to write that Daddy always soaked beans, beit kidney or pinto or navy draining them off before he cooked them (with ham, of course).  He never said why he soaked them.  That generation just knew.

Much was lost on my generation in the convenience of foods (first tv dinner: 1954). 

Fast forward to now.  The soaking method seems to apply to all of the beans and grains, and we now know the science of the WHY, and I soak and drain for about two to three days prior to use of any of them. 

With the Vitamix (or any other blender) I get almond milk and all the other milks so simply.  Have been making almond milk for two years now since I took the Vitamix out of the box - that was the first thing I concocted, but this email is to announce my discovery of the ease in making RICE MILK.

I know, I know, slow learner, it's in all the books, but this for me is major, and a big part of not eating late at night.  The richness of this from the Vitamix versus the boxed versions (not cheap, either) is flavor-wise beyond any of the commercial versions (ditto on the almond milk, etc.).  Why rice milk?  Because it is a carbohydrate and energy-giving drink.  So, for the recipe files:

RICE MILK:  THE NOVEL
Unabridged; the MLK Fisherish long version - why not write long when short would do?... 
Soon to be a major motion picture (well, isn't everything?) Copyright 2007, The Annals of Raw - literally, right this minute.

Acknowledgements (ok, just a Nota Bene):  Vitamix used here to denote Vitamix or any other blender.  I love my Vitamix, but that's another post...Thanks to Jim Carey and his life-long (since 2001) devotion to helping us recover our health!!!

Table of Contents
Per serving: half cut brown rice
Filtered water
Vitamix

Chapter 1:
Soak the rice a day or two or three before actually wanting to drink this and drain off water several hours later (or next morning) each time.
Basically put warm or hot water on the grains in a bowl or jar and let sit (go to work, go to sleep, etc.)

Chapter 2:
Day two or day three:
Drain off final soaking water, scoop wet grains into a blender using new filtered water to rinse out the bowl or jar to pick up any remaining grains ('waste not, want not' - ok, bad flashback), add enough water into the Vitamix to give a visual on how much you want to prepare, then blend.  If you monitor the Vitamix for a few seconds longer than a green smoothie, you can get this drink warm and that's good some days. 

Chapter 3:
You do not have to strain this through a nut bag or strainer; the richness of the pulverized grains adds to the flavor, but if you must, no harm done.
The remaining pulp could enrich your dog's food if you really don't have a use for this for yourself at the time...

Chapter 4:
Add agave, cinnamon, nutmeg, cloves, pumpkin pie spice (love those flavors year-round) and/or cacao or carob powders; anything you might like to jazz this up, but honestly, with brown rice the flavor is very rich. 

Conclusion:
Keep in mind this is a starchy carbohydrate - if you're minding your ps and qs about food combining, don't do any fruit with this...

Keep up the good work, Jim, and continued thanks for all you do!

Helen Terry
Texas

 

 

Cashew Mylk

1 cup cashews
4 cups water

Blend and strain.
I'll probably use the pulp in some bread thing or other later.
If not, I'll toss it in the compost.

I used to do it in my regular blender.
These days, I use my immersible stick blender, but same deal. It's quick and easy and yummy.
It also works with any other nut (almonds, hazelnuts, even peanuts).

- Contributed by Serene

 

 

Healing Almond Mylk

Here's a recipe that is great for calories and protein yet also works well with healing and cleansing diets. All fruits and vegetables have a perfect level of protein. Nuts are also great for building because of the high levels of proteins and fats. But you want to soak the nuts to make them digestible. Almonds are the best.

• Soak two cups of almonds in one cup of spring water for four hours.
• Then drain the water and put the almonds in a blender.
• Add a cup of water.
• Blend.
• Strain the liquid through a cheesecloth to remove the pulp.
• Pour the strained liquid back in to the blender.
• Add two pitted medjool dates, or a tablespoon of honey, or a tablespoon of Raw Agave (cactus) Nectar (available from Living Tree Community Foods) to sweeten if sweetness is desired.
• You can also add a little olive or flax oil and a pinch of salt.
• You can also add more flavor with cinnamon, nutmeg, or vanilla bean. Add four more cups of water.
• Blend and enjoy!

Contributed byJinjee
www.TheGardenDiet.com

Nut Mylk Shake

Blend the following ingredients in a blender until smooth:

3 Cups almond mylk
1/2 cup fresh or frozen strawberries
1 medium orange (peeled)
1 Fresh or frozen banana
2 tablespoons honey or 1/4 cup of pitted dates
1/4 teaspoon of sea salt
1 vanilla bean
1/2 cup of ice (ice is not necessary if you use frozen fruit).

Serves 4-5 people.

Raw Almond Mylk

1 Cup Soaked Raw Almonds
1 Banana
2 Dates (pit removed)
1 Cup Water

Soak 1/2 Cup Almonds for 12-18 hours in Filtered Water, drain.
Blend with other ingredients and Enjoy.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

Makes 6 cups of mylk

2 cups soaked nuts or seeds(almonds,sesame, sunflower, pumpkin, pecan,etc.)
4 cups filtered water or coconut water
5 dates, or 2 tablespoons raw honey, or 1/2 cup raisins

1. Soak all nuts 10-12 hours and discard soaking water. Seeds can be soaked for only 6 hours.
2. Blend nuts and water in a Vita Mix.
3. Strain through a seed bag.
4. Save the pulp to make seed cheese cake or to use as a base for a salad.
5. Put mylk back into the Vita Mix to blend in anything your heart desires.

Variations:

- Add a small amount of avocado, or 2 bananas, to make the mylk very creamy.
- Add vanilla extract (only glycerin based).
- Add carob powder.
- Add both vanilla extract and carob
- Chai - see recipe.

Leave the nut mylk you made on the counter for at least 10 hours. It will thicken up and ferment just like yogurt from cow’s milk.

You can blend berries or carob into your mylk before you let it sit out if you want a flavored yogyrt.

After straining seeds to make nut mylk, blend the mylk with the following in a VitaMix:

-  1/2 apple
- 1 tsp. Ginger juice or 1/2 tsp dried ginger
- 1 tsp. vanilla extract
- 1 tsp. carob
- 1/4 tsp. Cardamom
- 1/4 tsp. Cinnamon
- pinch of allspice
- pinch of nutmeg

1 C. Rice
1/2 C. Honey (transitional)
1 Tbsp. Vanilla
1 tsp. Cinnamon
1 Banana
1 Gallon Filtered Water

Soak 1 C. Rice and 1 C. Water for 2-3 hours. Bring rice and water to boil after filling a 2 qt. pot with more water (3/4 full). Simmer for 20 minutes and remove from burner. Blend with 1 Banana, 1/4 to 1/2 C. Honey, 1 Tbsp. Vanilla, and 1 tsp. Cinnamon. Pour into gallon pitcher and add remaining water.

Dear Jim,

Middle-aged musings on what the parents used to do.  My mother went back to work when I was 11 or so, and Daddy stayed at home, with the company business in the garage apartment and garage next door; he was Mr. Mom to picking me up from school, etc.  They shared cooking duties as I can remember, but this email is to write that Daddy always soaked beans, beit kidney or pinto or navy draining them off before he cooked them (with ham, of course).  He never said why he soaked them.  That generation just knew.

Much was lost on my generation in the convenience of foods (first tv dinner: 1954). 

Fast forward to now.  The soaking method seems to apply to all of the beans and grains, and we now know the science of the WHY, and I soak and drain for about two to three days prior to use of any of them. 

With the Vitamix (or any other blender) I get almond milk and all the other milks so simply.  Have been making almond milk for two years now since I took the Vitamix out of the box - that was the first thing I concocted, but this email is to announce my discovery of the ease in making RICE MILK.

I know, I know, slow learner, it's in all the books, but this for me is major, and a big part of not eating late at night.  The richness of this from the Vitamix versus the boxed versions (not cheap, either) is flavor-wise beyond any of the commercial versions (ditto on the almond milk, etc.).  Why rice milk?  Because it is a carbohydrate and energy-giving drink.  So, for the recipe files:

RICE MILK:  THE NOVEL
Unabridged; the MLK Fisherish long version - why not write long when short would do?... 
Soon to be a major motion picture (well, isn't everything?) Copyright 2007, The Annals of Raw - literally, right this minute.

Acknowledgements (ok, just a Nota Bene):  Vitamix used here to denote Vitamix or any other blender.  I love my Vitamix, but that's another post...Thanks to Jim Carey and his life-long (since 2001) devotion to helping us recover our health!!!

Table of Contents
Per serving: half cut brown rice
Filtered water
Vitamix

Chapter 1:
Soak the rice a day or two or three before actually wanting to drink this and drain off water several hours later (or next morning) each time.
Basically put warm or hot water on the grains in a bowl or jar and let sit (go to work, go to sleep, etc.)

Chapter 2:
Day two or day three:
Drain off final soaking water, scoop wet grains into a blender using new filtered water to rinse out the bowl or jar to pick up any remaining grains ('waste not, want not' - ok, bad flashback), add enough water into the Vitamix to give a visual on how much you want to prepare, then blend.  If you monitor the Vitamix for a few seconds longer than a green smoothie, you can get this drink warm and that's good some days. 

Chapter 3:
You do not have to strain this through a nut bag or strainer; the richness of the pulverized grains adds to the flavor, but if you must, no harm done.
The remaining pulp could enrich your dog's food if you really don't have a use for this for yourself at the time...

Chapter 4:
Add agave, cinnamon, nutmeg, cloves, pumpkin pie spice (love those flavors year-round) and/or cacao or carob powders; anything you might like to jazz this up, but honestly, with brown rice the flavor is very rich. 

Conclusion:
Keep in mind this is a starchy carbohydrate - if you're minding your ps and qs about food combining, don't do any fruit with this...

Keep up the good work, Jim, and continued thanks for all you do!

Helen Terry
Texas

1 cup cashews
4 cups water

Blend and strain.
I'll probably use the pulp in some bread thing or other later.
If not, I'll toss it in the compost.

I used to do it in my regular blender.
These days, I use my immersible stick blender, but same deal. It's quick and easy and yummy.
It also works with any other nut (almonds, hazelnuts, even peanuts).

- Contributed by Serene

Here's a recipe that is great for calories and protein yet also works well with healing and cleansing diets. All fruits and vegetables have a perfect level of protein. Nuts are also great for building because of the high levels of proteins and fats. But you want to soak the nuts to make them digestible. Almonds are the best.

• Soak two cups of almonds in one cup of spring water for four hours.
• Then drain the water and put the almonds in a blender.
• Add a cup of water.
• Blend.
• Strain the liquid through a cheesecloth to remove the pulp.
• Pour the strained liquid back in to the blender.
• Add two pitted medjool dates, or a tablespoon of honey, or a tablespoon of Raw Agave (cactus) Nectar (available from Living Tree Community Foods) to sweeten if sweetness is desired.
• You can also add a little olive or flax oil and a pinch of salt.
• You can also add more flavor with cinnamon, nutmeg, or vanilla bean. Add four more cups of water.
• Blend and enjoy!

Contributed byJinjee
www.TheGardenDiet.com

Blend the following ingredients in a blender until smooth:

3 Cups almond mylk
1/2 cup fresh or frozen strawberries
1 medium orange (peeled)
1 Fresh or frozen banana
2 tablespoons honey or 1/4 cup of pitted dates
1/4 teaspoon of sea salt
1 vanilla bean
1/2 cup of ice (ice is not necessary if you use frozen fruit).

Serves 4-5 people.

Raw Almond Mylk

1 Cup Soaked Raw Almonds
1 Banana
2 Dates (pit removed)
1 Cup Water

Soak 1/2 Cup Almonds for 12-18 hours in Filtered Water, drain.
Blend with other ingredients and Enjoy.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Basic Nut Mylks

Makes 6 cups of mylk

2 cups soaked nuts or seeds(almonds,sesame, sunflower, pumpkin, pecan,etc.)
4 cups filtered water or coconut water
5 dates, or 2 tablespoons raw honey, or 1/2 cup raisins

1. Soak all nuts 10-12 hours and discard soaking water. Seeds can be soaked for only 6 hours.
2. Blend nuts and water in a Vita Mix.
3. Strain through a seed bag.
4. Save the pulp to make seed cheese cake or to use as a base for a salad.
5. Put mylk back into the Vita Mix to blend in anything your heart desires.

Variations:

- Add a small amount of avocado, or 2 bananas, to make the mylk very creamy.
- Add vanilla extract (only glycerin based).
- Add carob powder.
- Add both vanilla extract and carob
- Chai - see recipe.

Yogyrt

Leave the nut mylk you made on the counter for at least 10 hours. It will thicken up and ferment just like yogurt from cow’s milk.

You can blend berries or carob into your mylk before you let it sit out if you want a flavored yogyrt.

Chai

After straining seeds to make nut mylk, blend the mylk with the following in a VitaMix:

-  1/2 apple
- 1 tsp. Ginger juice or 1/2 tsp dried ginger
- 1 tsp. vanilla extract
- 1 tsp. carob
- 1/4 tsp. Cardamom
- 1/4 tsp. Cinnamon
- pinch of allspice
- pinch of nutmeg

Rice Mylk

1 C. Rice
1/2 C. Honey (transitional)
1 Tbsp. Vanilla
1 tsp. Cinnamon
1 Banana
1 Gallon Filtered Water

Soak 1 C. Rice and 1 C. Water for 2-3 hours. Bring rice and water to boil after filling a 2 qt. pot with more water (3/4 full). Simmer for 20 minutes and remove from burner. Blend with 1 Banana, 1/4 to 1/2 C. Honey, 1 Tbsp. Vanilla, and 1 tsp. Cinnamon. Pour into gallon pitcher and add remaining water.

Rice Mylk Recipe

Dear Jim,

Middle-aged musings on what the parents used to do.  My mother went back to work when I was 11 or so, and Daddy stayed at home, with the company business in the garage apartment and garage next door; he was Mr. Mom to picking me up from school, etc.  They shared cooking duties as I can remember, but this email is to write that Daddy always soaked beans, beit kidney or pinto or navy draining them off before he cooked them (with ham, of course).  He never said why he soaked them.  That generation just knew.

Much was lost on my generation in the convenience of foods (first tv dinner: 1954). 

Fast forward to now.  The soaking method seems to apply to all of the beans and grains, and we now know the science of the WHY, and I soak and drain for about two to three days prior to use of any of them. 

With the Vitamix (or any other blender) I get almond milk and all the other milks so simply.  Have been making almond milk for two years now since I took the Vitamix out of the box - that was the first thing I concocted, but this email is to announce my discovery of the ease in making RICE MILK.

I know, I know, slow learner, it's in all the books, but this for me is major, and a big part of not eating late at night.  The richness of this from the Vitamix versus the boxed versions (not cheap, either) is flavor-wise beyond any of the commercial versions (ditto on the almond milk, etc.).  Why rice milk?  Because it is a carbohydrate and energy-giving drink.  So, for the recipe files:

RICE MILK:  THE NOVEL
Unabridged; the MLK Fisherish long version - why not write long when short would do?... 
Soon to be a major motion picture (well, isn't everything?) Copyright 2007, The Annals of Raw - literally, right this minute.

Acknowledgements (ok, just a Nota Bene):  Vitamix used here to denote Vitamix or any other blender.  I love my Vitamix, but that's another post...Thanks to Jim Carey and his life-long (since 2001) devotion to helping us recover our health!!!

Table of Contents
Per serving: half cut brown rice
Filtered water
Vitamix

Chapter 1:
Soak the rice a day or two or three before actually wanting to drink this and drain off water several hours later (or next morning) each time.
Basically put warm or hot water on the grains in a bowl or jar and let sit (go to work, go to sleep, etc.)

Chapter 2:
Day two or day three:
Drain off final soaking water, scoop wet grains into a blender using new filtered water to rinse out the bowl or jar to pick up any remaining grains ('waste not, want not' - ok, bad flashback), add enough water into the Vitamix to give a visual on how much you want to prepare, then blend.  If you monitor the Vitamix for a few seconds longer than a green smoothie, you can get this drink warm and that's good some days. 

Chapter 3:
You do not have to strain this through a nut bag or strainer; the richness of the pulverized grains adds to the flavor, but if you must, no harm done.
The remaining pulp could enrich your dog's food if you really don't have a use for this for yourself at the time...

Chapter 4:
Add agave, cinnamon, nutmeg, cloves, pumpkin pie spice (love those flavors year-round) and/or cacao or carob powders; anything you might like to jazz this up, but honestly, with brown rice the flavor is very rich. 

Conclusion:
Keep in mind this is a starchy carbohydrate - if you're minding your ps and qs about food combining, don't do any fruit with this...

Keep up the good work, Jim, and continued thanks for all you do!

Helen Terry
Texas

Cashew Mylk

1 cup cashews
4 cups water

Blend and strain.
I'll probably use the pulp in some bread thing or other later.
If not, I'll toss it in the compost.

I used to do it in my regular blender.
These days, I use my immersible stick blender, but same deal. It's quick and easy and yummy.
It also works with any other nut (almonds, hazelnuts, even peanuts).

- Contributed by Serene

Healing Almond Mylk

Here's a recipe that is great for calories and protein yet also works well with healing and cleansing diets. All fruits and vegetables have a perfect level of protein. Nuts are also great for building because of the high levels of proteins and fats. But you want to soak the nuts to make them digestible. Almonds are the best.

• Soak two cups of almonds in one cup of spring water for four hours.
• Then drain the water and put the almonds in a blender.
• Add a cup of water.
• Blend.
• Strain the liquid through a cheesecloth to remove the pulp.
• Pour the strained liquid back in to the blender.
• Add two pitted medjool dates, or a tablespoon of honey, or a tablespoon of Raw Agave (cactus) Nectar (available from Living Tree Community Foods) to sweeten if sweetness is desired.
• You can also add a little olive or flax oil and a pinch of salt.
• You can also add more flavor with cinnamon, nutmeg, or vanilla bean. Add four more cups of water.
• Blend and enjoy!

Contributed byJinjee
www.TheGardenDiet.com

Nut Mylk Shake

Blend the following ingredients in a blender until smooth:

3 Cups almond mylk
1/2 cup fresh or frozen strawberries
1 medium orange (peeled)
1 Fresh or frozen banana
2 tablespoons honey or 1/4 cup of pitted dates
1/4 teaspoon of sea salt
1 vanilla bean
1/2 cup of ice (ice is not necessary if you use frozen fruit).

Serves 4-5 people.

Raw Almond Mylk

1 Cup Soaked Raw Almonds
1 Banana
2 Dates (pit removed)
1 Cup Water

Soak 1/2 Cup Almonds for 12-18 hours in Filtered Water, drain.
Blend with other ingredients and Enjoy.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Comments

[KAREN BEATTIE]

I HAVE WANTED TO KNOW HOW TO MAKE NUT MILKS AND BOUGHT READY MADE WITH NOT LIKED INGREDIENTS TO PRESERVE. I NEED TO BUY A NEW BLENDER. THE AFTER PRODUCT (PULP) I WOULD KEEP AND MAKE SMOOTHIES; STRAINING MAKES CLEAR LIQUID BUT THE FIBER IS GOOD! THANKS FOR THE INFORMATION.